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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

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This Mexican Shrimp Cocktail is a zesty and refreshing appetizer that combines tender shrimp with a tangy tomato-based sauce and crisp vegetables. Perfect for summer gatherings, fiestas, or as a light meal, this dish brings bold Mexican flavors to your table.

  • Total Time: 27 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds fresh medium shrimp (36/40 or 41/50 count)
  • 1 lemon (sliced)
  • 1 tsp black peppercorns
  • 1 bunch cilantro stems (for poaching)
  • 2 cups vegetable juice (e.g., V8 or Clamato)
  • 1/2 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1–2 tsp hot sauce (adjust to taste)
  • 2 pounds Roma or plum tomatoes (diced)
  • 1 large English cucumber (diced)
  • 1 medium red onion (diced)
  • 1 serrano chile (finely chopped, optional)
  • 1 ripe avocado (diced)
  • 1 bunch fresh cilantro (chopped)
  • Salt and pepper to taste
  • Tortilla chips for serving (optional)

Instructions

  1. Poach the Shrimp:
    • Boil water with lemon slices, peppercorns, and cilantro stems.
    • Add shrimp and cook for 5-7 minutes until pink and cooked through.
    • Drain and transfer shrimp to an ice bath to cool. Peel and devein if needed.
  2. Prepare the Sauce:
    • In a large bowl, mix vegetable juice, ketchup, Worcestershire sauce, lemon juice, lime juice, and hot sauce.
  3. Add Vegetables:
    • Stir in diced tomatoes, cucumber, red onion, and serrano chile (if using).
  4. Combine Shrimp and Sauce:
    • Fold the chilled shrimp into the sauce and refrigerate for at least 30 minutes.
  5. Add Final Touches:
    • Before serving, gently mix in diced avocado and chopped cilantro.
  6. Serve:
    • Serve chilled in cocktail glasses or a large bowl with tortilla chips. Garnish with lime wedges and extra cilantro.

Notes

  • Adjust Spice Level: Omit or reduce hot sauce and serrano chile for a milder flavor.
  • Make Ahead: Prepare up to 24 hours in advance, adding avocado and cilantro just before serving.
  • Storage: Store leftovers in an airtight container for up to 2 days.
  • Author: Kim
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Category: Appetizer
  • Method: Poaching, Mixing
  • Cuisine: • Poaching, Mixing Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 248 kcal
  • Sugar: 6 g
  • Sodium: 820 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0g
  • Carbohydrates: 21 g
  • Fiber: 4 g
  • Protein: 26 g
  • Cholesterol: 26 g 190 mg

Find it online: https://bitebybite.icu/mexican-shrimp-cocktail/