Description
This Mexican Shrimp Cocktail is light, refreshing, and full of bold flavor. Juicy shrimp are mixed with crisp vegetables and a tangy tomato-lime sauce that’s slightly spicy and incredibly refreshing. It’s easy to make, perfect for warm days or gatherings, and even better after chilling. Think of it as a cross between a shrimp salad and a salsa you can eat with a spoon.
Ingredients
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1 lb medium shrimp, peeled and deveined
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Salt (for cooking shrimp)
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1 cup red onion, finely chopped
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1 cup cucumber, peeled and diced
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½ cup celery, chopped
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1 jalapeño, minced (optional, to taste)
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1 cup chopped tomatoes (Roma preferred)
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1 avocado, diced
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1½ cups tomato juice or Clamato
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½ cup ketchup
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¼ cup fresh lime juice
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2 tbsp fresh cilantro, chopped (optional)
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Hot sauce, to taste
Instructions
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Cook the shrimp
Bring a pot of well-salted water to a boil. Add shrimp and cook for 2–3 minutes, just until pink. Drain and transfer to ice water to stop cooking. Pat dry and chop into bite-sized pieces if desired. -
Prepare the vegetables
In a large bowl, combine red onion, cucumber, celery, jalapeño, and tomatoes. -
Make the sauce
In a separate bowl, whisk together tomato juice, ketchup, lime juice, cilantro, and hot sauce. Taste and adjust seasoning. -
Combine
Add shrimp to the vegetables. Gently fold in the avocado. Pour the sauce over everything and mix gently until well combined. -
Chill
Cover and refrigerate for at least 30 minutes before serving.
Notes
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Add avocado last to keep it from getting mushy
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For less onion bite, soak chopped onion in cold water for 10 minutes
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Make it ahead (without avocado) for even better flavor