Hard Beverage

Mexican-Style Shrimp Cocktail

Name: Mexican-Style Shrimp Cocktail
Prep time: 32 min
Cook time: 51 min
Total time: 83 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 cup clam juice; 0.25 teaspoons dried oregano; 1 pound large shrimp , peeled and deveined; 1.25 cups peeled , seeded, diced ripe tomatoes; 1 cup diced English cucumber; 0.5 cups diced celery; 0.5 cups finely diced red onion; 2 tablespoons seeded and diced jalapeno peppers; 0.5 cups ketchup; 2 medium limes , juiced; 2 tablespoons freshly chopped cilantro , plus more for garnish; 1 dash Mexican-style hot sauce; 1 large Hass avocado , cubed

Total Time

1h 23m

32m prep · 51m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Gluten Free Halal Dairy Free Nut Free Seafood / Shellfish Gluten-Free Nut-Free Fried asian spicy savory umami european greek mediterranean middle eastern region halal side sour plant_based american_region caribbean thai drink italian american

Mexican-style shrimp cocktails are commonly spotted on menus in the Bay Area of California, but they don't seem to have caught on elsewhere — which is surprising since you can pretty much get Mexican food like tacos and burritos in just about any corner of the country. This is my version; you can make it your own by using these ingredients and amounts as a rough guide.

Ingredients

1 cup clam juice
0.25 teaspoons dried oregano
1 pound large shrimp , peeled and deveined
1.25 cups peeled , seeded, diced ripe tomatoes
1 cup diced English cucumber
0.5 cups diced celery
0.5 cups finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
0.5 cups ketchup
2 medium limes , juiced
2 tablespoons freshly chopped cilantro , plus more for garnish
1 dash Mexican-style hot sauce
1 large Hass avocado , cubed

Instructions

1

Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
2

While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
3

Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
4

When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.