Mexican Shrimp Cocktail Appetizer (Printer-Friendly)

Lightly poached shrimp served in a tangy, spiced tomato-based sauce with fresh vegetables.

# What You’ll Need to Cook:

→ Seafood

01 - 500 grams raw peeled and deveined shrimp

→ Sauce

02 - 120 ml ketchup or Clamato juice
03 - 60 ml fresh orange juice
04 - 200 grams fresh Roma tomatoes, chopped
05 - 100 grams cucumber, diced
06 - 50 grams white onion, finely chopped
07 - 1-2 jalapeño peppers, seeded and diced (optional)
08 - 15 grams fresh cilantro, chopped
09 - 1 ripe avocado, diced
10 - Hot sauce to taste
11 - Salt to taste

→ To Serve

12 - Saltine crackers or tortilla chips
13 - Fresh lemon or lime juice for drizzling
14 - Extra virgin olive oil for drizzling
15 - Spicy chili flakes (optional)

# Steps to Prepare:

01 - Bring a large pot of lightly salted water to a boil. Add peeled and deveined shrimp and cook for 3 minutes until opaque. Remove and cool in ice water.
02 - Drain cooled shrimp and chop into bite-sized pieces. Set aside.
03 - In a large bowl, combine ketchup or Clamato juice, orange juice, chopped tomatoes, cucumber, onion, peppers, cilantro, avocado, hot sauce, and salt. Mix well.
04 - Gently fold chopped shrimp into the sauce mixture until evenly distributed.
05 - Cover bowl and refrigerate for 30 minutes to 1 hour to allow flavors to develop.
06 - Divide shrimp mixture into serving glasses or bowls. Drizzle with fresh lemon or lime juice, olive oil, and sprinkle with chili flakes if desired. Serve with crackers or tortilla chips.

# Extra Cooking Tips:

01 - For a smoother texture, puree sauce ingredients before folding in shrimp and avocado.
02 - Pre-cooked shrimp can be used by thawing, chopping, and mixing directly with the sauce.
03 - Adjust the heat by varying the type and amount of peppers or hot sauce.
04 - Store leftovers covered in the refrigerator for up to 2 days.