Mexican Shrimp Cocktail is a favorite go-to on a hot summer day or evening! Seasoned shrimp, fresh avocado and lime juice resting in a tomato concoction with onions, cilantro and jalapeno!
Mexican shrimp cocktail is probably a spin-off of the proverbial ocean-side dish, ceviche, which consists of fish being cured in fresh lime and swimming in a spicy tomato base with fresh cilantro and jalapenos. This recipe is quick, easy and delicious with only a few ingredients; however, the key to its flavor is in the shrimp.
Seasoned shrimp in a spicy tomato-based juice with fresh avocado, lime, cilantro, onions and jalapeno!
- 2-4 cup tomato juice mixture, chilled See Recipe Notes
- 1 lb. raw Gulf shrimp, cooked See Recipe Notes
- 2 large avocados 1/2 avocado per serving
- 1 large jalapeno finely chopped
- 4 tablespoons white onion finely chopped
- 4 tablespoons Creole or Cajun seasioning
- 2-3 fresh limes
Chill four serving glasses in the freezer
Fill a large stock pot with water and add Creole or Cajun seasoning; bring to boil
Once water is boiling, reduce heat to medium and add raw shrimp with shells on
Allow shrimp to cook for 5-8 minutes; they should be bring pinkish/orange color
Remove stockpot from heat and allow shrimp to sit in seasoned water for 10 minutes
Using a slotted spoon, remove shrimp and place in large bowl; cover and refrigerate for 20 minutes
Meanwhile, prepare tomato base mixture according to taste preference; refrigerate for 20 minutes
Chop cilantro, onion and jalapeno and divide into fourths
Using 1/2 avocado per serving, dice avocado and place into chilled serving dish
Remove shrimp from fridge and peel; either keep shrimp whole or dice shrimp; place shrimp in serving dish
Add cilantro, onion, and jalapeno
Squeeze lime juice over entire mixture; garnish with tortilla chips and serve
- Tomato juice can be straight tomato juice, or a combination of juices, like vegetable juice and Clamato, or a spicy Bloody Mary mixer. Mix your tomato juice to your flavoring--you can always add:
- salt, pepper, Tabasco, or another type of hot sauce
- The amount of tomato juice per serving is a personal preference. I prefer more shrimp and goodies than juice, so this recipe allows for about 1/2 cup tomato juice per serving.
- Shrimp: Fresh is best, but frozen is second best. You can either purchase small salad-style shrimp or larger ones. It depends on your budget and if you want to serve whole shrimp in each serving or chopped shrimp.