Zesty Shrimp Cocktail (Print Format)
A chill seafood treat with tender shrimp, lime juice, fresh veggies, and avocado in a tomato-based sauce.
# Ingredients:
→ Seafood
01 -
2 pounds of shrimp, cooked, peeled, and cleaned
→ Fresh Produce
02 -
1 cup of diced tomatoes
03 -
1 jalapeño, minced after removing seeds
04 -
1/4 cup fresh cilantro, chopped
05 -
1 avocado, diced into chunks
06 -
1 cucumber, peeled and chopped
07 -
1/2 cup lime juice, freshly squeezed
08 -
1/2 cup onion, finely diced
→ Sauces & Seasonings
09 -
1/4 cup of ketchup
10 -
1 cup of Clamato (a tomato and clam juice blend)
11 -
Salt and pepper, as needed for taste
12 -
1 tablespoon of your favorite hot sauce
→ For Serving
13 -
Lime slices for the side
14 -
Extra cilantro as garnish
15 -
Tostadas or tortilla chips
# Steps:
01 -
Take a small bowl and mix the lime juice with your chopped onion. Let this sit about 10 minutes so the onions lose their sharpness.
02 -
In a big bowl, toss together the shrimp, jalapeño, diced cucumber, tomatoes, and cilantro. Add a sprinkle of salt and pepper.
03 -
Mix in the Clamato, hot sauce, and ketchup. Then, pour the lime-soaked onions (juice and all) into the bowl. Gently stir everything until it’s fully blended.
04 -
Right before you’re ready to serve, softly mix in the avocado chunks so they stay intact.
05 -
Pop the dish into the fridge, covered, for a good hour so the flavors come together. Serve it cold in glasses or bowls, topped with lime wedges and cilantro. Don’t forget some tostadas or chips on the side!
# Tips:
01 -
Around Mexico’s coastal towns, people call this dish 'Coctel de Camarones.' It’s a popular go-to.
02 -
To let the flavors settle, make this about an hour ahead of time. Fold in the avocado right before it’s served, so it stays fresh.
03 -
Like it spicier? Use more jalapeños or hot sauce. Want it milder? Cut back on them.