This Mexican-style shrimp cocktail recipe with jalapeños, onion, cucumber, and lime zest was inspired by similar dishes found in the Bay Area of California.
Preparation Time
35 mins
Cooking Time
10 mins
Total Time
45 mins
Calories
268 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
1 pound large shrimp, peeled and deveined
1 cup clam juice
2 medium limes, juiced
1 cup diced English cucumber
2 tablespoons seeded and diced jalapeno peppers
2 tablespoons freshly chopped cilantro, plus more for garnish
