Mexican Shrimp Cocktail
Our spiced-up version of the classic Shrimp Cocktail is loaded with Summer-fresh veggies, plump shrimp and a spicy sauce that really brings the heat! We happen to think this dish is best eaten on a hot day with a cold drink. This recipe makes 4-6 meal-sized servings or 8-10 appetizer-sized portions.
PREP TIME
20 minutes
COOK TIME
0 minutes
Ingredients
1 pound medium-sized shrimp, peeled, deveined and cooked until no longer translucent
1 medium red, sweet or white onion, finely chopped
1/2 cucumber, seeded, peeled and finely chopped
1 stalk celery, finely chopped
1 jalapeño, minced
1/4 cup fresh cilantro or parsley, chopped
1 15-ounce can whole tomatoes with the juice OR 1 1/2 cups fresh tomatoes, chopped
1/2 cup tomato or V-8 juice
Juice from 2 fresh limes
1-4 tablespoons Mexican hot sauce
1 avocado, peeled, pitted and chopped
1 medium red, sweet or white onion, finely chopped
1/2 cucumber, seeded, peeled and finely chopped
1 stalk celery, finely chopped
1 jalapeño, minced
1/4 cup fresh cilantro or parsley, chopped
1 15-ounce can whole tomatoes with the juice OR 1 1/2 cups fresh tomatoes, chopped
1/2 cup tomato or V-8 juice
Juice from 2 fresh limes
1-4 tablespoons Mexican hot sauce
1 avocado, peeled, pitted and chopped
Directions
Chop about 1/2 of the shrimp into chunks, reserving the remaining shrimp for assembly. Fold chopped shrimp and remaining ingredients together in a non-reactive bowl. Add a scoop of the mixture to a serving dish and top with a few whole shrimp. Serve immediately.
Looking for inspiration? Try these recipes:
Glazed Country Ham with Cranberry Chutney
Greek Chicken and Rice Bake
Chicken Fricassée
