Mexican Shrimp Cocktail
Tender poached shrimp, fresh tomato, cucumber, avocado, onion, and cilantro are tossed in a lightly spiced, tomatoey sauce. The textures and flavors blend beautifully!
Ingredients
Ingredients:
- 1 cup Vidalia onion finely diced
- 1 pint grape tomatoes coarsely chopped
- 1 cup English cucumber finely diced
- ¼ cup cilantro chopped
- 1 avocado finely chopped (chop and add right before serving)
- 1 jalapeño seeded and finely diced (optional for more heat)
Shrimp:
- 1 lb. large shrimp peeled and deveined
- ½ lemon cut into large chunks
- 1 Tbsp. sea salt
Sauce:
- 1 ½ cups Clamato juice
- ½ cup ketchup
- ⅔ cup Spicy V8 one 5.5 oz. can
- 2-3 Tbsp. fresh lime juice juice of 1 lime
- 1 tsp. black pepper
- 1-3 Tbsp. Mexican hot sauce I use Cholula
- 1-2 Tbsp. prepared horseradish optional
Garnish:
- Lime wedges
- Chopped cilantro
- Whole shrimp
Instructions
Instructions:
For the Shrimp Cocktail:
- Clean and dice all of the vegetables and add to a large bowl. If you are serving within a few hours, add the avocado. If you are prepping a day ahead, do not chop and add the avocado until shortly before serving.
- In a medium bowl, whisk together all of the sauce ingredients. Pour over the vegetables and mix well.
To Cook the Shrimp:
- Bring water to boil in a medium saucepan. Add the lemon and salt. Add the shrimp and cook for 2-3 minutes until the shrimp turn pink and are cooked through. Scoop out the shrimp and chill for a few minutes in a bowl of ice water.
- Drain the shrimp and coarsely chop into bite size pieces. Add to the bowl with the sauce and vegetables. Stir together.
- Reserve some of the shrimp to garnish.
- Cover and refrigerate for at least an hour to allow the flavors to combine.
To Serve:
- Serve in large, wide-rimmed glasses (Margarita glasses or martini glasses are great!). Garnish with extra lime wedges, fresh cilantro, and the reserved shrimp.
- Serve with saltine crackers or tortilla chips.
- Enjoy!
Tried this recipe?Let us know how it was!