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
- 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.
- Add all ingredients, except the avocado, to a large mixing basin and toss to blend.
- Taste for spice and flavor balance, add the avocado, and make any required adjustments*. (See the Notes.)
- 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.