Cooked - Mexican Shrimp Cocktail

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Shrimp Cocktail

8.0

1 ½ pounds medium U20-25 count shrimp (cooked (some with tails on, optional))

1 cup red onion (finely diced (white or yellow onion may be substituted))

1 jalapeno (seeded and diced (use serrano chile for more heat))

1 tablespoon freshly ground black pepper (or to taste)

2 teaspoons kosher salt (plus more to taste if deseired)

1 teaspoon garlic (finely minced)

½ English cucumber (diced (or another cucumber that is seeded))

2 medium Roma tomatoes (small diced)

¾ cup fresh cilantro (finely minced or to taste)

32 ounce bottle Clamato Juice (spicy or regular)

¾ cup ketchup

¾ cup clam juice

¼ cup Mexican hot sauce (such as Valentina or Tapatio)

2 to 3 tablespoons lime juice (freshly squeezed preferred)

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

1 large or 2 small avocados (small cubes)

Saltine crackers or tortilla chips (for serving)

Lime wedges (for serving)

To a large bowl, add all ingredients except the avocado, stir to combine.
Taste, check for seasoning and flavor balance, and make adjustments as necessary* (See Notes)
Cover and refrigerate for an hour before serving with cracker or chips as desired.
Recipe can be made up to 4 hours in advance and kept covered in the fridge until ready to serve. Best consumed within 8 hours of making it.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🍹Cocktail

Cuisine🇲🇽Mexican

Occasions🎊PartySummer Gathering

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 75 weeks ago

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