Mexican-Style Shrimp Cocktail

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

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
• 1 large Hass avocado, cubed
• 0.25 teaspoon dried oregano
• 0.5 cup ketchup
• 0.5 cup finely diced red onion
• 0.5 cup diced celery
• 1.25 cups peeled, seeded, diced ripe tomatoes
• 1 dash Mexican-style hot sauce

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.