Ingredients:
Cooked shrimp (chilled)
1 Spanish onion, chopped
2 Roma tomatoes, chopped
1 cucumber, chopped
2 stalks celery, chopped
1 jalapeno pepper, chopped
2 avocados, peeled, pitted, and chopped
Fresh lime juice (from 2-3 limes)
Salt and ground black pepper, to taste
Tomato and clam juice cocktail (chilled)
2 tbsp ketchup
1 tbsp hot pepper sauce
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Directions:
1. Prepare the Ingredients:
Chop the Spanish onion, Roma tomatoes, cucumber, celery, and jalapeno pepper.
Peel, pit, and chop the avocados into bite-sized pieces.
2. Mix the Shrimp and Vegetables:
In a large mixing bowl, combine the chilled cooked shrimp, chopped onion, tomatoes, cucumber, celery, and jalapeno pepper. Toss gently to mix the ingredients.
3. Add the Lime Juice and Seasonings:
Squeeze the freshly squeezed lime juice over the shrimp mixture.
Add a pinch of salt and ground black pepper to taste, then mix well to combine.
4. Add the Cocktail Sauce:
In a separate small bowl, mix together the chilled tomato and clam juice cocktail, ketchup, and hot pepper sauce. Stir well.
Pour the cocktail sauce over the shrimp mixture and stir gently to coat everything evenly.
5. Stir in Cilantro and Avocado:
Stir in the freshly chopped cilantro and avocado pieces, making sure they’re evenly distributed through the shrimp cocktail.
6. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
When ready to serve, garnish with additional cilantro and lime wedges for a fresh finish.
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Serving Suggestions:
Serve this Mexican Shrimp Cocktail as a refreshing appetizer at parties, BBQs, or summer gatherings. Pair it with crispy tortilla chips, or serve it in individual bowls for a festive touch.
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Nutrition Information (per serving):
Calories: 250
Protein: 20g
Fat: 15g
Saturated fat: 2.5g
Cholesterol: 150mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 350mg
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