Description
Make this refreshing and zesty Mexican Shrimp Cocktail, a flavorful appetizer loaded with shrimp, avocado, and a tomato-based sauce.
Ingredients
Scale
- 1 pound cooked, peeled, and deveined shrimp, chilled
- 2 cups tomato juice
- 1/2 cup fresh lime juice
- 1/2 cup ketchup
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 large ripe avocado, diced
- 1/2 cup diced tomato
- 1/4 cup diced cucumber
- 1-2 tablespoons hot sauce (like Valentina or Cholula), adjust to taste
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- Lime wedges, for serving
Instructions
- If your shrimp are large, cut them into bite-sized pieces. Place the prepared shrimp in a large bowl.
- In a separate bowl, whisk together the tomato juice, lime juice, ketchup, chopped onion, cilantro, hot sauce, and Worcestershire sauce. Season this sauce mixture with salt and pepper.
- Pour about two-thirds of the sauce mixture over the shrimp. Gently stir to coat.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This is a make-ahead step.
- Before serving, gently fold in the diced avocado, tomato, and cucumber into the chilled shrimp mixture.
- Taste the cocktail and add more salt, pepper, or hot sauce if needed.
- Serve the Mexican Shrimp Cocktail immediately in chilled glasses or bowls, topping each serving with a little extra sauce if desired. Garnish with a lime wedge.
Notes
- For the best flavor, chill the serving glasses in the freezer for 15 minutes before assembling the cocktail.
- You can prepare the shrimp and the sauce base up to 4 hours ahead of time; only add the avocado and fresh vegetables right before serving to keep them firm.
- Use high-quality, cooked shrimp for the best texture.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18
- Sodium: 550
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 23
- Cholesterol: 150