Mexican Shrimp Cocktail (Print Version)
Succulent shrimp in tomato-lime sauce with avocado, cucumber, and cilantro. Served chilled for refreshing flavor.
# Ingredients:
→ Shrimp & Preparation
01 -
2 pounds cooked medium shrimp, peeled, deveined, tails removed, chopped into bite-size pieces
02 -
1/4 cup kosher salt
03 -
1/4 cup granulated sugar
→ Cocktail Base
04 -
2 cups chilled tomato juice
05 -
1 cup chilled Clamato
06 -
1 cup ketchup
07 -
1/2 cup freshly squeezed lime juice
08 -
1 tablespoon Worcestershire sauce
09 -
2 tablespoons hot sauce
→ Fresh Mix-Ins
10 -
2 cups English cucumber, seeded and finely diced
11 -
1 cup red onion, finely diced
12 -
4 tablespoons jalapeño, finely diced (adjust to taste)
13 -
2 medium avocados, peeled, pitted, and chopped
14 -
4 tablespoons fresh cilantro, chopped
# Steps:
01 -
Fill a large pot with water, add kosher salt and sugar, and bring to a rolling boil. Add shrimp and cook for approximately 2 minutes until just pink. Immediately transfer cooked shrimp to an ice bath to halt cooking, then drain, pat dry, and chop into bite-size pieces. If using pre-cooked shrimp, proceed to the next step.
02 -
In a large mixing bowl, whisk together chilled tomato juice, Clamato, ketchup, lime juice, Worcestershire sauce, and hot sauce until smooth and fully combined.
03 -
Gently stir chopped shrimp, English cucumber, red onion, and jalapeño into the cocktail base until evenly incorporated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
04 -
Prior to serving, carefully fold in chopped avocado and fresh cilantro. Adjust seasoning with additional lime juice, hot sauce, salt, or black pepper if desired.
05 -
Spoon the chilled shrimp cocktail into serving glasses or a large chilled bowl. Garnish with extra shrimp or cilantro as desired. Serve with lime wedges and tortilla chips or saltine crackers.
# Notes:
01 -
For optimal flavor and texture, fold in avocado and cilantro only immediately before serving.