Ingredients
Scale
- Shrimp (cooked, peeled, and deveined) 1 pound
- Tomato juice or Clamato juice 2 cups
- Ketchup 1/2 cup
- White onion (finely chopped) 1/2 cup
- Cilantro (chopped) 1/4 cup
- Jalapeño (seeded and minced) 1-2, to taste
- Avocado (diced) 1 medium
- Lime juice 3 tablespoons
Instructions
- Step 1: In a large bowl, combine the tomato juice (or Clamato juice), ketchup, chopped onion, cilantro, and minced jalapeño. Stir well to incorporate all ingredients.
- Step 2: Add the cooked shrimp to the tomato juice mixture. Gently stir to ensure the shrimp is coated evenly.
- Step 3: Squeeze in the lime juice and stir again. Taste and adjust seasonings as needed, adding more lime juice, salt, or hot sauce to your preference.
- Step 4: Gently fold in the diced avocado. Be careful not to mash the avocado.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step enhances the overall taste.
- Step 6: Serve chilled in cocktail glasses or bowls. Garnish with extra cilantro or avocado slices, if desired. Serve with saltine crackers or tortilla chips for dipping.
Notes
- To prevent the avocado from browning, gently toss it with a little extra lime juice before adding it to the cocktail.
- Mexican Shrimp Cocktail is best enjoyed fresh; however, it can be stored in an airtight container in the refrigerator for up to 24 hours, but the avocado may soften.
- Serve this zesty cocktail in chilled margarita glasses for an extra touch of festive flair.
- For an extra layer of flavor, consider adding a dash of Worcestershire sauce or hot sauce to your taste while mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American