Mexican Shrimp Cocktail

Our Mexican Shrimp Cocktail is a refreshing and flavorful dish featuring plump shrimp, crisp vegetables, and avocado, all bathed in a tangy tomato-based sauce with a hint of spice, creating a vibrant and satisfying seafood delight.

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CourseAppetizer

CuisineMexican

KeywordShrimp

Prep Time40

Total Time40

Servings

Calories198kcal

Ingredients

1 pound shrimp medium or large - peeled and deveined
1 cup Ketchup
3/4 cup lime juice freshly squeezed
1.5 Tbsp. Worcestershire sauce
2 tsp. soy sauce
1 Tbsp. olive oil
1/4 cup white onion finely chopped
1 jalapeño or serrano finely chopped (or more to taste)
1/2 cup pimiento-stuffed olives coarsely chopped
1/2 cup ripe tomato seeded and chopped
2 Tbsp. cilantro leaves chopped
1 tsp. dried oregano preferably Mexican
1/4 teaspoon kosher salt
1/8 tsp. black pepper freshly ground
1 avocado pitted and cubed
Tortilla chips

Instructions

Bring a large pot of water to a rolling boil over high heat, add salt as if you were salting the water to cook pasta. Add the shrimp and cook for 1 minute, until the shrimp are fully cooked through and are slightly firm. Immediately drain the shrimp and let cool.
In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, soy sauce and olive oil. If using large shrimp, cut into bite sized pieces and add into Ketchup mixture. If using small popcorn style shrimp, add them as is to and toss to combine. Add the onion, chile, olives, tomato, cilantro, oregano, salt and pepper, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.
When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.

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