Description
A refreshing and zesty Mexican Shrimp Cocktail made with cooked shrimp, fresh vegetables, and a tangy tomato-lime sauce. Perfect as an appetizer or light meal served chilled with tortilla chips.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup tomato juice
- 1/4 cup ketchup
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon hot sauce (such as Tabasco)
- 1/2 cup diced cucumber
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and pepper to taste
- Tortilla chips, for serving
- Lime wedges, for garnish
Instructions
- Bring a pot of salted water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
- Drain and transfer the shrimp to a bowl of ice water to cool.
- In a large bowl, whisk together the tomato juice, ketchup, lime juice, and hot sauce until well combined.
- Chop the cooled shrimp into bite-sized pieces and add them to the bowl with the tomato mixture.
- Add the diced cucumber, red onion, and chopped cilantro to the bowl and gently toss to combine.
- Gently fold in the diced avocado, being careful not to mash it.
- Season the cocktail with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with lime wedges, alongside tortilla chips for scooping.
Notes
- For extra heat, add finely diced jalapeño peppers or a pinch of cayenne pepper.
- Customize with diced mango or pineapple for a fruity twist.
- Use ripe avocados for the best flavor and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 140mg
