Mexican Shrimp Cocktail
A refreshing, vibrant, and flavor-packed Mexican shrimp cocktail made with shrimp, avocado, and a tangy citrus tomato sauce. Perfect for summer gatherings or a light, healthy snack.
Ingredients
- 2 lbs jumbo shrimp peeled and deveined
- 2 celery stalks thinly sliced
- 1 jalapeño seeded and finely chopped
- 1 cucumber chopped
- 2 avocados diced
- ½ onion finely chopped
- A handful of fresh cilantro chopped
- For the Sauce:
- Juice and zest of 2 limes
- Juice of 1 orange
- 11.5 oz tomato juice
- ½ cup tomato sauce
- 2 garlic cloves grated
- Hot sauce to taste
- Salt and pepper to taste
Instructions
- Bring salted water to a boil, add shrimp, and cook for 2-3 minutes until pink and curled into a loose “C.” Drain and transfer to ice water to stop cooking. Once cooled, chop shrimp into bite-sized pieces.
- In a large bowl, combine sliced celery, chopped jalapeño, cucumber, diced avocado, onion, and cilantro.
- Whisk lime juice and zest, orange juice, tomato juice, tomato sauce, grated garlic, hot sauce, salt, and pepper in a small bowl. Adjust hot sauce to your preferred spice level.
- Pour sauce over shrimp and veggies, stirring gently. Cover and refrigerate for at least 1 hour.
- Serve cold with tortilla chips or saltine crackers. Garnish with extra cilantro and lime wedges.