Mexican Shrimp Cocktail
A refreshing chilled seafood appetizer with tender shrimp, fresh citrus, and crisp vegetables in a spicy tomato broth. Perfect for warm weather entertaining and a classic Mexican starter.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 28g
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- 2 cups tomato juice
- ½ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 whole jalapeño, minced
- ½ whole white onion, finely diced
- 2 whole Roma tomatoes, diced
- ½ whole cucumber, diced
- ¼ cup fresh cilantro, chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp dried oregano
- 1 whole avocado, sliced
- 4 whole lime wedges, for serving
- 1 cup tortilla chips, for serving
Instructions
- 1
Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and cooked through. Drain and set aside to cool.
- 2
Once cooled, cut shrimp in half lengthwise and place in a large mixing bowl.
- 3
Add tomato juice, lime juice, orange juice, jalapeño, onion, tomatoes, cucumber, Worcestershire sauce, hot sauce, salt, pepper, and oregano to the bowl with shrimp.
- 4
Gently stir to combine. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- 5
Before serving, stir in fresh cilantro. Divide cocktail and broth among chilled glasses or bowls.
- 6
Top each serving with avocado slices. Serve with lime wedges and tortilla chips on the side.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- chef's knife
- cutting board
- serving glasses or bowls
- spoon
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