Description
Quick and refreshing, Mexican Shrimp Cocktail is more like a salad than an appetizer. Made with fresh vegetables and cooked shrimp, this easy recipe comes together without any cooking at all.
Ingredients
Scale
- 1/2 cup chopped onion
- 1/4 cup lime juice
- 1 pound cooked large shrimp (peeled and deveined)
- 1 cup chopped tomato
- 1 1/2 cups chopped English cucumber
- 1 orange bell pepper (chopped)
- 1/2 cup chopped jicama
- 1 jalapeno (seeded and minced)
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 cup tomato juice
- 1/2 cup clam juice
- 1/2 cup ketchup
- 1 tablespoon hot sauce
- 1/2 cup minced cilantro
- 2 avocados (peeled, pitted and diced)
Instructions
- Step: Combine the onion and lime juice in a medium bowl. Set aside.
- Step: In a large bowl, toss the shrimp, tomato, cucumber, bell pepper, jicama and jalapeno together until combined.
- Step: Stir the salt, ground pepper, tomato juice, clam juice, ketchup and hot sauce in to the onions.
- Step: Pour the tomato juice mixture over the shrimp cocktail stirring to coat.
- Step: Fold the cilantro and avocado into shrimp. Cover and chill for 1 hour.
- Step: Serve with additional sliced avocado, limes and cilantro for a garnish.
Notes
Best if served within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 187 kcal
- Sugar: 7 g
- Sodium: 1014 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 143 mg
Keywords: Mexican Shrimp Cocktail, Coctel de Camarones, Appetizer, Shrimp Salad