Zesty Mexican Shrimp Cocktail (Print Version)
# Ingredients:
→ For the Shrimp
01 -
2 pounds of medium shrimp (31-35 per pound), peeled and cleaned
02 -
1/4 cup of kosher salt
03 -
1/4 cup of sugar
→ For the Cocktail Mix
04 -
1 cup chilled Clamato juice
05 -
2 cups cold tomato juice
06 -
1 cup of ketchup
07 -
1/2 cup fresh lime juice
08 -
1 tablespoon Worcestershire sauce
09 -
2 tablespoons hot sauce
10 -
2 cups of diced, seeded English cucumber
11 -
4 tablespoons of finely chopped jalapeños (seeds removed)
12 -
1 cup finely diced red onion
13 -
2-3 avocados, diced
14 -
4 tablespoons of chopped, fresh cilantro
→ For Serving
15 -
Tortilla chips
16 -
Hot sauce for extra spice
17 -
Lime wedges
# Instructions:
01 -
Fill a big bowl halfway with water and ice cubes. Leave it aside for now.
02 -
Boil water with the sugar and salt added in. Drop the shrimp into the pot and cook them for about 2 minutes, or until they turn pink and lose their translucent look. Toss them into the ice bath for 3-5 minutes to cool down.
03 -
Dry off the shrimp, then slice them into smaller, bite-size pieces. Save a few whole shrimps for garnishes if you'd like.
04 -
Mix together the tomato juice, Clamato, ketchup, lime juice, Worcestershire sauce, and hot sauce. Add the cut-up shrimp, red onion, chopped cucumber, and diced jalapeños to the mixture.
05 -
Pop it all in the fridge for anywhere between 1 hour and a whole day. When you're ready to serve, gently mix in the diced avocado and cilantro. Spoon into serving cups and top with a whole shrimp if you saved any.
# Notes:
01 -
Can be refrigerated for up to a day ahead of time
02 -
Add avocado only at the last minute before serving
03 -
Frank's hot sauce is better than Tabasco for this recipe