Mexican Shrimp Cocktail!

Mexican Shrimp Cocktail

Fresh • Tangy • Savory • Lightly Spicy
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 15–30 minutes
Serves: 4 (appetizer) or 2 (meal)

Ingredients

Shrimp

• 1 lb medium shrimp, peeled and deveined

• 1 lime, halved

• 1 teaspoon salt

Cocktail Sauce

• 1½ cups tomato-clam juice (Clamato) or tomato juice

• ¼ cup ketchup

• ¼ cup fresh lime juice (about 3 limes)

• 1–2 tablespoons hot sauce (Cholula, Valentina, or similar)

• 1–2 tablespoons Worcestershire sauce

• Salt and black pepper, to taste

Fresh Add-Ins

• 1 cup cucumber, diced

• ½ cup red onion, finely diced

• 1–2 Roma tomatoes, diced

• ¼ cup fresh cilantro, chopped

• 1 jalapeño or serrano pepper, minced (optional)

• 1 avocado, diced (add last)

For Serving

• Saltine crackers or tostadas

• Lime wedges

• Extra hot sauce (optional)

Instructions

1. Cook the Shrimp

1. Bring a pot of water to a boil with salt and lime halves.

2. Add shrimp and cook for 2–3 minutes, until just pink.

3. Immediately transfer shrimp to an ice bath to stop cooking.

4. Drain well and chop shrimp into bite-size pieces.

2. Make the Cocktail Sauce

In a large bowl, mix together:

• Tomato-clam juice

• Ketchup

• Lime juice

• Hot sauce

• Worcestershire sauce

Season with salt and black pepper. Taste and adjust acidity or spice.

3. Assemble the Cocktail

1. Add shrimp, cucumber, onion, tomatoes, cilantro, and chili pepper.

2. Stir gently until everything is evenly coated.

3. Refrigerate for 15–30 minutes to allow flavors to blend.

4. Fold in diced avocado just before serving.

4. Serve

Serve cold in chilled glasses or bowls.
Garnish with extra cilantro and lime wedges.
Enjoy with crackers or tostadas.

❓ Q & A

Q: Can I make this ahead of time?

A: Yes. Prepare everything except the avocado up to 8 hours in advance. Add avocado right before serving.

Q: Can I use frozen shrimp?

A: Absolutely. Thaw completely and pat dry before cooking.

Q: What if I don’t have tomato-clam juice?

A: Use plain tomato juice. For extra seafood flavor, add a small splash of clam juice or seafood stock.

Q: How spicy is this?

A: Mild to medium. Control heat by adjusting hot sauce or chili peppers.

Q: Can I use raw shrimp cured in lime instead?

A: Some versions do, but for safety and texture, parboiled shrimp is recommended unless shrimp is extremely fresh.

Q: How long does it last in the fridge?

A: Best eaten the same day, but it will keep up to 24 hours refrigerated (without avocado).

Q: How can I make it more filling?

A: Add more avocado, serve with tostadas, or mix in crab or octopus.

Q: How do I make it restaurant-style?

A:

• Chill serving glasses

• Use very finely diced vegetables

• Add a splash of Maggi seasoning or extra Worcestershire

• Finish with a drizzle of hot sauce on top.