Description
This vibrant and refreshing Mexican Shrimp Cocktail is a perfect summer appetizer or light meal! Packed with fresh vegetables like avocado, cucumber, and cilantro, it’s topped with a zesty citrusy sauce that makes every bite burst with flavor
Ingredients
Scale
- For the Shrimp Cocktail:
- 2 lbs jumbo shrimp
- 2 celery stalks, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1 cucumber, chopped
- 2 avocados, peeled, pitted, and chopped
- 2 handfuls fresh cilantro, chopped
- 1/2 small white or yellow onion, finely chopped
- 2 limes, juiced and zested
- 1 orange, juiced and zested
For the Sauce:
- 11.5 oz can of tomato juice
- 1/2 cup tomato sauce
- 2 garlic cloves, grated
- Hot sauce, to taste
- Salt and pepper, to taste
Instructions
- Prepare the Shrimp:
- Boil a large pot of water.
- Add the shrimp and cook until they curl into a loose ‘C’ shape and are opaque, about 2-3 minutes.
- Drain the shrimp and cool under running water or in ice water.
- Once cooled, chop the shrimp into bite-sized pieces.
- Mix the Ingredients:
- In a large bowl, combine the chopped shrimp with celery, jalapeño, cucumber, avocado, cilantro, and onion.
- Prepare the Sauce:
- In a separate bowl, whisk together the lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt, and pepper.
- Combine and Chill:
- Pour the sauce over the shrimp mixture and stir to combine.
- Refrigerate for at least one hour to allow the flavors to meld.
- To Serve:
- Serve chilled, garnished with additional cilantro or slices of lime if desired.
Notes
- Feel free to adjust the hot sauce and lime juice based on your personal taste preferences.
- You can make this dish a day ahead and store it in the fridge for even more flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 130mg