Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Mexican Shrimp Cocktail
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- #2134
Forget what you know about shrimp cocktail, because this Mexican variation just changed the game. It's halfway between spicy cocktail sauce and citrusy ceviche, so the lime-marinated shrimp are in the sauce itself. Grab some tortilla chips and get scooping.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
2 tablespoons fresh lime juice
1 pound unpeeled smallish shrimp
1/2 cup fresh lime juice
1/2 medium white onion, finely diced
1/3 cup chopped fresh cilantro
1/2 cup ketchup
2 tablespoons Mexican hot sauce
2 tablespoons olive oil
1 cup diced peeled cucumber or jicama or combination
1 small ripe avocado, peeled, pitted, and diced
1/4 teaspoon salt, more if desired
lime slices for garnish
fresh cilantro for garnish
tostadas or tortilla chips
directions
Bring 1 quart of water and 2 tablespoons of the lime juice to a boil over medium-high heat. Add the unpeeled shrimp and immediately remove the pan from the heat. Let the shrimp sit in the hot water for 3 minutes or until the shells are bright pink. Immediately drain the shrimp and add cold ice water to the pan. Let the shrimp chill completely then drain off the water.
Peel the cold shrimp leaving the tails intact. Devein the shrimp if desired. Combine the shrimp and remaining lime juice in a small covered bowl and place in the refrigerator for 1 hour. Stir the shrimp a couple times during the hour to coat it evenly in the lime juice.
Add the onion, cilantro, ketchup, hot sauce, olive oil, cucumber, avocado, and salt to the shrimp and stir gently. Serve in small bowls or cocktail glasses and garnish with cilantro and lime slices. Serve with tortilla chips on the side.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 18, 2017
I think this came out better than the picture makes it appear. I admit I was a bit leery at first using ketchup, but this came out REALLY good. I'm bringing it to a Tex-Mex Potluck and it looks, and tastes, impressive. I highly recommend it! You can adjust the ingredients to taste but I think they pretty much nailed it with the suggestions. I used frozen shrimp and thawed it, and it was still really good. You definitely need fresh cilantro though it makes the meal.
May 29, 2013
You can make this ahead of time. Cook and chill the shrimp, make the salsa, and then just chop and stir in the avocado when you serve it. I like having the salsa chilled so I usually make this ahead of time.
September 29, 2006
This is a GREAT recipe. My boyfriend and I had a fun time making it, and the end result was fantastic. Though we had to add cold water and more ketchup to taste, overall it was a pretty killer cocktail. It was definitely on par with cocktails found in Mexican restaurants. Highly recommended!