Easy Mexican Shrimp Cocktail Recipe - bursting with the most delicious Mexican Flavor of jalapeño, tomatoes, avocados, lime and hot pepper sauce.

Easy Mexican  Shrimp Cocktail

yield

time

Ingredients

– Raw shrimp peeled and deveined  – Ripe tomatoes chopped  – Cucumber finely chopped  – Jalapeno seeded and finely chopped  – Red onion finely chopped – Tomato & clam juice cocktail (Clamato Juice)  – Ketchup  – Freshly squeezed lime juice  – Fresh cilantro + more for serving chopped  – Hot sauce – Ripe avocado chopped

4 people

20 mins

Step 1

Raw shrimp is grey in color and doesn’t take long at all to cook. You want to keep an eye on it because overcooked shrimp can have a rubbery texture.

Step 2

Bring a pot of salted water to a boil. Add shrimp to boiling water and cook for about 2-3 minutes. The shrimp will turn pink once it has been cooked.

Step 3

Transfer shrimp to a plate to cool and reserve 5-7 shrimp for garnish. Place extra shrimp on a plate. Cover with plastic wrap and store in the fridge until you’re ready to use them.

Step 4

Chop the rest of the shrimp into tiny bite-size pieces.

Step 5

Combine unsweetened tomato juice, clam juice, Worcestershire sauce, Tabasco sauce, lemon juice, onion powder, and black pepper in a jar.

Step 6

Mix well with a spoon (or cover with a lid and give the jar a shake). Store covered in the fridge until you’re ready to use it.

Step 7

In a mixing bowl, whisk together the clamato juice, ketchup, lime juice, cilantro, and as much hot sauce as you desire.

Step 8

Into this bowl, add cooked chopped shrimp, tomatoes, cucumber, jalapeno & red onion. Gently mix until ingredients are well combined.

Step 9

Cover the bowl with plastic wrap and transfer to the fridge to chill for a minimum of 1 hour. Make this up to 3 hours ahead and serve chilled straight from the fridge.

Step 10

Serve inside clear glass. Garnish the rim with reserved cooked shrimp and cilantro and a side of tortilla chips for dipping into the sauce. Enjoy!

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