I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Ingredients
- Spanish onion: 0.33333 cup (chopped)
- lime juice: 0.25 cup (freshly squeezed)
- chilled cooked medium shrimp - peeled, deveined, and: 1 pound (tails removed)
- roma (plum) tomatoes: 2 piece (chopped)
- cucumber: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- jalapeno pepper, seeded and: 1 piece (chopped)
- salt: 2 tsp
- ground black pepper: 2 tsp
- ½ cups chilled tomato and clam juice cocktail (such as Clamato®): 1 piece
- chilled ketchup (such as Heinz®): 1 cup
- bunch fresh cilantro - stems discarded and leaves: 1 piece (chopped)
- hot pepper sauce (such as Valentina®): 2 Tbsp
- avocados: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
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Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
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Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Dotdash Meredith Food Studios
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Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
