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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Tomato sauce is mixed with refrigerated shrimp, cucumber, onion, jalapeno, creamy avocado, and more, plus a dash of hot Mexican salsa! Perfect for lunch, dinner, or snack when it’s too hot to cook!

  • 1 pound of U20-25 shrimp
  • 1 cup onion, finely diced
  • 2 medium tomatoes, small diced
  • 1 jalapeno, seeded and diced
  • ½ cucumber
  • 1 large avocado cut into small pieces
  • 1 tbsp freshly ground black pepper, or to taste
  • 2 tsp salt to taste
  • 1 tsp garlic, finely minced
  • 3/4 cup finely chopped cilantro, or to taste
  • A 32-ounce bottle of Clamato juice (hot or regular)
  • ¾ cup ketchup
  • ¼ cup hot sauce
  • ¾ cup clam juice
  • 2 to 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp Worcestershire sauce
  • Saltine crackers or tortilla chips, for serving
  • Lime wedges, for serving
  1. In a large pot of water, boil shrimp for 4 minutes or according to package directions. Drain and soak in cold water to stop cooking. Peel, remove the tail and dig deep if not done already.
  2. Add all ingredients, except the avocado, to a large mixing basin and toss to blend.
  3. Taste for spice and flavor balance, add the avocado, and make any required adjustments*. (See the Notes.)
  4. Cover and chill for at least an hour before serving with crackers or chips. The recipe can be prepared up to 4 hours ahead of time and kept refrigerated until ready to serve. It’s best if you eat it within 8 hours of making it.
    * If it tastes flat or tasteless, add salt first, then lime juice, and finally anything spicy like additional jalapeno/serrano or hot sauce.
    In Mexican cuisine, a few pinches of cilantro can often assist to balance the flavor.