This is one of the yummiest shrimp cocktails, if done right. I have had many versions of this in my time, some excellent and some not so much. This version combines all of my favorite ingredients to have in a Mexican shrimp cocktail, which gives an explosion in your mouth from the wonderful balance of spicy from the jalapeno, and tart from the lime, and creamy from the avocado, that keeps you spooning more, and more, in your mouth!
Other ingredients that you may find in a Mexican shrimp cocktail include celery, jicama, salsa, and/or cucumber. If you don’t have a white onion on hand, red or yellow will work too. Just pick and choose your favorite add-ins and create your own version!
You will need:
1/4 cup chopped white onion
1 large lime, zested & juiced (about 1/4 cup of juice)
12 large boiled & chilled shrimp, peeled, deveined, and tails removed
1/2 cup of chopped tomatoes
1/2 to 1 jalapeno, minced (the more the spicier)
1 garlic clove, mined or finely shredded
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 cup clamato juice, tomato juice, or tomato sauce (or a combination)
1/3 cup ketchup
4 tablespoons cilantro, chopped
1/2 tablespoon hot pepper sauce
1 avocado, pitted, flesh removed and chopped
Lime wedges for garnish, optional
Steps:
Mix onion, lime zest and juice in a small bowl and let sit while you prepare other items.
Mix shrimp, tomatoes, jalapeno, garlic, salt, and pepper in another bowl.
Whisk Clamato or tomato juice/sauce, ketchup, cilantro and hot pepper sauce in a bowl, add lime and onion mixture and combine well, then pour onto shrimp mixture and stir until everything is combined.
Gently fold in the chopped avocado, cover and chill in the refrigerator for at least 1 hour. Two or more hours is better. Give the sauce a taste before chillin to make sure it has enough of everything for your taste.
Eat within 24 hours, serve in a pretty glass with a side of tortilla chips or saltine crackers.
Kali Orexi!
Mexican Shrimp Cocktail
An easy recipe packed with flavor. Spicy from the jalapeno, tart from the lime, and creamy from the avocado. It's an explosion in your mouth!
1large limezested & juiced (about 1/4 cup of juice)
12large boiled & chilled shrimppeeled, deveined, and tails removed
1/2cupof chopped tomatoes
1/2 to 1jalapenominced (the more the spicier)
1garlic clovemined or finely shredded
1/2teaspoonkosher salt
1/2teaspoonfreshly ground white pepper
1cupclamato juicetomato juice, or tomato sauce (or a combination)
1/3cupketchup
4tablespoonscilantrochopped
1/2tablespoonhot pepper sauce
1avocadopitted, flesh removed and chopped
Lime wedges for garnishoptional
Instructions
Mix onion, lime zest and juice in a small bowl and let sit while you prepare other items.
Mix shrimp, tomatoes, jalapeno, garlic, salt, and pepper in another bowl.
Whisk Clamato or tomato juice/sauce, ketchup, cilantro and hot pepper sauce in a bowl, add lime and onion mixture and combine well, then pour onto shrimp mixture and stir until everything is combined.
Gently fold in the chopped avocado, cover and chill in the refrigerator for at least 1 hour. Two or more hours is better. Give the sauce a taste before chillin to make sure it has enough of everything for your taste.
Eat within 24 hours, serve in a pretty glass with a side of tortilla chips or saltine crackers.
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