Mexican Shrimp Cocktail Recipe
Prep Time20 minutesCook Time5 minutes (if using raw shrimp)Chill Time30–60 minutesTotal TimeApproximately 1 hourServings4–6 servingsIngredients1 pound cooked shrimp, peeled and deveined2 cups tomato juice or Clamato1/2 cup ketchup1/3 cup fresh lime juice1/2 cup red onion, finely chopped1 cup cucumber, diced2 medium tomatoes, chopped1/4 cup fresh cilantro, chopped1 small jalapeño, finely chopped (optional)1 large avocado, dicedHot sauce, to tasteSalt, to tasteInstructionsIf using raw shrimp, cook them in boiling salted water until pink and opaque. Transfer immediately to ice water to cool, then drain.In a large bowl, mix tomato juice, ketchup, lime juice, hot sauce, and salt until well combined.Add red onion, cucumber, tomatoes, cilantro, and jalapeño. Stir to combine.Gently fold in the chilled shrimp, ensuring everything is evenly coated.Cover and refrigerate for at least 30 minutes to allow flavors to develop.Just before serving, add diced avocado and mix lightly.Serve cold in glasses or bowls with crackers or tostadas.NotesAlways use fresh lime juice for best flavor.Do not overcook shrimp; they should be tender, not rubbery.Add avocado at the end to keep it fresh and firm.Adjust spice and acidity to your taste.Nutrition (Approximate per serving)Calories: 220–260Protein: 20–25gFat: 8–10gCarbohydrates: 12–15gServing SuggestionsServe chilled in tall glasses for a traditional presentationPair with saltine crackers, tostadas, or tortilla chipsAdd extra lime wedges on the side for brightnessStorageStore in an airtight container in the refrigeratorBest consumed within 1–2 daysAdd avocado fresh each time before serving