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!
Prep Time::45 mins
Additional Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::4
Ingredients
⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro – stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados – peeled, pitted, and chopped
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
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
Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
Dotdash Meredith Food Studios
Enjoy!
Dotdash Meredith Food Studios