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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail — Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner – especially when it’s too hot to cook!

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Mexican Shrimp Cocktail - Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner - especially when it's too hot to cook!

Mexican Shrimp Cocktail

Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner – especially when it’s too hot to cook!

INGREDIENTS

  •  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
  •  3/4 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

Quick and Easy Candied Pecans

INSTRUCTIONS

  1. To a large bowl, add all ingredients except the avocado, stir to combine.
  2. Taste, check for seasoning and flavor balance, and make adjustments as necessary* (See Notes)
  3. Cover and refrigerate for an hour before serving with cracker or chips as desired.
  4. 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.

NOTES

* If it tastes at all flat or bland I first recommend adding salt, then lime juice, then something spicy like more jalapeno/serrano or hot sauce. Often another few pinches of cilantro can help out too in Mexican recipes to balance the flavor.

Upside-Down Georgia Pecan Cake

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