Description
Make a refreshing and zesty Mexican Shrimp Cocktail using fresh ingredients like lime, avocado, and cilantro in a tangy tomato base.
Ingredients
Scale
- 1 pound cooked, peeled, and deveined medium shrimp, chilled
- 1 cup clamato juice
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped white onion
- 1/2 cup chopped ripe tomato
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large avocado, diced
- Hot sauce, to taste (optional)
- Saltine crackers or tortilla chips, for serving
Instructions
- If your shrimp are large, cut them into bite-sized pieces. Place the prepared shrimp in a large glass bowl.
- In a separate bowl, whisk together the clamato juice, ketchup, lime juice, chopped onion, tomato, cucumber, cilantro, salt, and pepper.
- Pour the sauce mixture over the shrimp. Stir gently to coat all the shrimp evenly.
- Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. Do not chill for too long, or the shrimp may become tough.
- Just before serving, gently fold in the diced avocado. Add hot sauce if you prefer more heat.
- Serve the cocktail chilled in individual glasses or bowls. Provide saltine crackers or tortilla chips on the side for dipping or scooping.
Notes
- For the best flavor, use freshly squeezed lime juice.
- You can substitute clamato juice with tomato juice mixed with a splash of Worcestershire sauce if clamato is unavailable.
- Prepare the sauce and chop the vegetables ahead of time, but add the avocado just before serving to prevent browning.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 21
- Cholesterol: 150