Serves 4
15 min
Mexican-Style Shrimp Cocktail
Recipe GLPR728cf0252331a3
A refreshing chilled seafood cocktail featuring tender shrimp in a zesty tomato-based broth with lime, cilantro, and avocado. This classic Mexican preparation brings together the sweetness of ketchup, heat from hot sauce, and the umami of clam juice, topped with creamy avocado slices. Serve immediately with crispy crackers or tortilla chips and fresh lime wedges for a light yet satisfying appetizer or light main course.
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Ingredients
1 pound uncooked small shrimp (about 71 to 90 pieces per pound)
¾ cup ketchup
¼ cup Mexican hot sauce
½ cup fresh cilantro, chopped
3 tablespoons fresh lime juice
1 small white onion, chopped
¾ cup clam juice
Salt to taste
1 avocado, halved, pitted, peeled, and sliced crosswise
2 dozen saltine crackers or 8 ounces tortilla chips
2 limes, cut into wedges
Directions
Bring a large pot of water to a boil. Add the shrimp and cook until they turn pink and opaque throughout, approximately 2 to 3 minutes. Drain the shrimp and transfer to a cutting board. Once cooled slightly, cut each shrimp in half lengthwise, keeping the tail portion if preferred. Place the prepared shrimp in a large mixing bowl.
To the bowl with shrimp, add the ketchup, Mexican hot sauce, chopped cilantro, fresh lime juice, diced white onion, and clam juice. Stir gently to combine all ingredients evenly.
Taste the mixture and season with salt as needed. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours before serving to allow the flavors to meld.
To serve, divide the shrimp cocktail among four chilled glasses or shallow bowls, spooning the broth over the shrimp. Top each portion with sliced avocado.
Serve immediately with saltine crackers or tortilla chips on the side and fresh lime wedges for squeezing over the top.
