Here’s a classic Mexican Shrimp Cocktail recipe, fresh, tangy, and full of flavor:
Ingredients (Serves 4)
For the shrimp:
- 1 lb (450 g) shrimp, peeled and deveined
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf (optional)
For the cocktail:
- 1 cup ketchup
- ½ cup fresh lime juice (about 4 limes)
- ¼ cup fresh orange juice
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1 small cucumber, peeled and diced
- 1 jalapeño, seeded and finely chopped (adjust to taste)
- ¼ cup cilantro, chopped
- 1 avocado, diced (optional)
- Salt and pepper, to taste
Optional garnishes:
- Lime wedges
- Hot sauce
Instructions
- Cook the shrimp:
- In a pot, bring water and salt (and bay leaf) to a boil.
- Add shrimp and cook 2–3 minutes until pink and opaque.
- Drain, cool, and chop into bite-sized pieces.
- Mix the cocktail:
- In a large bowl, combine ketchup, lime juice, orange juice, onion, tomato, cucumber, jalapeño, and cilantro.
- Add the cooked shrimp and gently toss to coat.
- Season with salt and pepper.
- Chill:
- Refrigerate for at least 30 minutes to let flavors meld.
- Serve:
- Spoon into glasses or bowls.
- Top with diced avocado and a squeeze of lime.
- Optional: add a few dashes of hot sauce for extra heat.
💡 Tips:
- Use fresh lime juice for the brightest flavor.
- You can serve it with tortilla chips or saltine crackers for a fun appetizer.
- For a lighter version, substitute tomato juice for ketchup.
If you want, I can give a restaurant-style, fully spiced Mexican shrimp cocktail version with extra punch and a zesty tomato sauce.
Do you want me to do that?
