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.