Name: Mexican-Style Shrimp Cocktail
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Clam juice - 1 cup; Dried oregano - ¼ teaspoon; Large shrimp, peeled and deveined - 1 pound; Peeled, seeded, diced ripe tomatoes - 1 ¼ cups; Diced English cucumber - 1 cup; Diced celery - ½ cup; Finely diced red onion - ½ cup; Seeded and diced jalapeno peppers - 2 tablespoons; Ketchup - ½ cup; Limes, juiced - 2 medium; Freshly chopped cilantro, plus more for garnish - 2 tablespoons; Mexican-style hot sauce - 1 dash; Hass avocado, cubed - 1 large

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Style Shrimp Cocktail

1. Clam juice - 1 cup

2. Dried oregano - ¼ teaspoon

3. Large shrimp, peeled and deveined - 1 pound

4. Peeled, seeded, diced ripe tomatoes - 1 ¼ cups

5. Diced English cucumber - 1 cup

6. Diced celery - ½ cup

7. Finely diced red onion - ½ cup

8. Seeded and diced jalapeno peppers - 2 tablespoons

9. Ketchup - ½ cup

10. Limes, juiced - 2 medium

11. Freshly chopped cilantro, plus more for garnish - 2 tablespoons

12. Mexican-style hot sauce - 1 dash

13. Hass avocado, cubed - 1 large

How to cook deliciously - Mexican-Style Shrimp Cocktail

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.