Mexican Shrimp Cocktail
Mexican Shrimp Cocktail combines juicy shrimp with zesty tomato sauce and crisp veggies, perfect for vibrant gatherings or light meals with minimal effort.
Ingredients
- 1 lb 450g cooked shrimp, peeled and deveined
- 1 cup 240ml tomato sauce
- 1 cup 150g diced cucumber
- ½ cup 75g diced red onion
- 1 cup 150g diced tomatoes
- ¼ cup 15g chopped fresh cilantro
- ¼ cup 60ml fresh lime juice
- 1 –2 tsp hot sauce or 1 diced jalapeño adjust to taste
- 1 avocado diced (optional)
- Salt to taste
- Substitution: Use fresh tomato juice for tomato sauce; scallions for red onion; lemon juice for lime.
Instructions
Prep Shrimp
- I ensure 1 lb shrimp is cooked, peeled, and deveined; if raw, I boil with a pinch of salt for 3–4 minutes until pink, then cool for these Mexican Shrimp Cocktail bites.
Chop Veggies
- I dice 1 cup cucumber, ½ cup red onion, 1 cup tomatoes, and 1 jalapeño finely for balanced crunch in these crisp shrimp bites.
Mix Sauce
- I combine 1 cup tomato sauce, ¼ cup lime juice, 1–2 tsp hot sauce, and salt in a large bowl for these flavorful shrimp cocktails.
Combine Ingredients
- I fold shrimp, diced veggies, and ¼ cup cilantro into the sauce, mixing gently to coat evenly for these zesty seafood appetizers.
Chill and Serve
- I chill the mixture for 30 minutes, then serve cold with tortilla chips for this simple recipe.
Notes
- Use fresh shrimp and vegetables for best flavor and texture.
- Gently fold ingredients to keep shrimp intact and veggies crisp.
- Adjust spice gradually by adding hot sauce or chili slowly.
- Chill the cocktail well before serving to deepen flavors.
- Serve cold with tortilla chips, saltine crackers, or salad for a balanced meal.
- Store leftovers in an airtight container in the refrigerator up to 2 days; avoid freezing.
- Do not reheat—best served chilled for freshness.
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