Mexican Shrimp Cocktail

“My father and hubby are always requesting these, but they usually only get them on holidays. Last night I caved and halved the recipe just for our dinner. It may have been a mistake because now they’re going to want them all the time haha!”

Ingredients

For the Shrimp and Vegetables:

2 lbs jumbo shrimp, boiled and cut into bite-sized pieces
2 celery stalks, thinly sliced
1 jalapeño, chopped and seeded
1 cucumber, chopped
2 avocados, chopped
½ onion, finely chopped
A handful of fresh cilantro, chopped

For the Sauce:

Juice and zest of 2 limes
Juice and zest of 1 orange
11.5 oz tomato juice
½ cup tomato sauce
2 garlic cloves, grated
Hot sauce (to taste)
Salt and pepper (to taste)

Instructions

Boil the Shrimp:
- Bring a pot of water to a boil and add the shrimp.
- Cook until they curl into a loose “C” shape, then drain.
- Immediately transfer them to an ice bath to cool.
- Once cooled, chop them into bite-sized pieces.
Prepare the Vegetables:
- In a large bowl, combine the sliced celery, chopped jalapeño, cucumber, avocados, onion, and cilantro.
- Add the chopped shrimp to the bowl.
Make the Sauce:
- In a separate bowl, mix the lime and orange juice with their zest.
- Add the tomato juice, tomato sauce, and grated garlic.
- Season with hot sauce, salt, and pepper to taste.
Combine and Chill:
- Pour the sauce over the shrimp and vegetable mixture.
- Stir everything together until well combined.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve and Enjoy:
- Serve the shrimp cocktail chilled.
- Enjoy as a refreshing appetizer or a light meal!

This Mexican Shrimp Cocktail is packed with fresh flavors, perfect for any occasion!

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