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Chilled Mexican shrimp cocktail served in a glass with avocado and lime.

Mexican Shrimp Cocktail

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 cup tomato juice or Clamato
  • 1/2 cup ketchu p
  • 1/4 cup fresh lime juice
  • 2 teaspoons hot sauce
  • 1/2 cup red onion, finely diced
  • 1 cup English cucumber, diced
  • 1 large avocado , cubed
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper

Method
 

  1. Bring a pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until opaque and pink. Drain and submerge in an ice bath to stop the cooking process.
  2. In a large mixing bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, olive oil, salt, and pepper until combined.
  3. Stir in the finely diced red onion, cucumber, and chopped cilantro into the liquid base.
  4. Pat the chilled shrimp dry and add them to the bowl, tossing gently to coat.
  5. Carefully fold in the cubed avocado to maintain its structure.
  6. Cover and refrigerate for at least 15 minutes to allow the flavors to integrate.
  7. Serve chilled in glasses with saltine crackers or tortilla chips.