Description
A refreshing and zesty Mexican Shrimp Cocktail featuring plump, tender shrimp mixed with vibrant fresh vegetables and a tangy, spicy cocktail sauce. Quick to prepare and perfect for a light appetizer or a delightful snack, this recipe combines classic Mexican flavors with a cool, satisfying bite.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
Cocktail Sauce & Vegetables
- 1/2 cup ketchup
- 1/4 cup freshly squeezed lime juice
- 1/4 cup hot sauce (such as Tabasco)
- 1/4 cup chopped fresh cilantro
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, diced
- 1 cucumber, peeled and diced
- 1 avocado, diced
- 1 jalapeño, finely chopped (optional) (For extra heat)
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Prepare the Shrimp: Bring a pot of salted water to a rolling boil. Add the cleaned shrimp and cook for 2-3 minutes until they turn pink and become opaque.
- Chill the Shrimp: Drain the cooked shrimp and immediately plunge them into an ice bath to stop the cooking process. Drain again and pat them dry thoroughly to remove excess moisture.
- Make the Cocktail Sauce: In a large mixing bowl, combine the ketchup, freshly squeezed lime juice, and hot sauce. Mix these ingredients well to create a flavorful base for the cocktail.
- Add Fresh Ingredients: Stir in the chopped fresh cilantro, finely chopped red onion, diced cherry tomatoes, diced cucumber, diced avocado, and jalapeño if you prefer a spicy kick. Ensure all ingredients are evenly mixed.
- Season the Sauce: Add salt and pepper to taste, adjusting the seasoning to balance the flavors according to your preference.
- Combine and Serve: Gently fold the chilled shrimp into the cocktail sauce mixture, making sure the shrimp are well coated without mashing the avocado. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Use fresh lime juice for the best flavor and brightness in the cocktail sauce.
- If preferred, substitute the hot sauce with a milder or spicier variety to control the heat level.
- For a more textured cocktail, avoid over-mixing after adding the avocado to prevent it from becoming mushy.
- Chilling the cooked shrimp in ice water stops cooking and keeps them tender and firm.
- This recipe is best served fresh but can be refrigerated for up to 2 hours before serving.
- Omit jalapeño for a milder version suitable for all guests.
- Prep Time: 8 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Keywords: Mexican shrimp cocktail, shrimp appetizer, seafood cocktail, spicy shrimp dish, easy shrimp recipe
