After our recent trip to Floria and all of the delectable seafood dishes I sampled, I was left longing for more. Sadly, fresh and delicious seafood can be difficult to find here in the Midwest. However, shrimp is an option that can be found everywhere and, if high quality, tastes fresh even when its been frozen. Because of this I’ve been whipping up everything from shrimp tacos to shrimp pasta. But above all other dishes, this easy Mexican-style shrimp cocktail is by far my favorite!
This cocktail recipe is the perfect dish to bring to a party or serve as an appetizer when hosting friends and family. Please note that this is not a Mexican Ceviche recipe. There isn’t enough lime juice to “cook” the shrimp.
Therefore, make sure you used cooked shrimp.
Any size shrimp will suffice, but you’ll need to adjust the recipe accordingly. The called for amount is for medium or large size. You’ll need to almost double it if you’re using a small size.
Frequently, when we think of shrimp cocktail we imagine an upscale dinner party with cold shrimp and cocktail sauce for dipping. This recipe doesn’t involve cocktail sauce at all. It’s more like a salsa or even a gazpacho soup studded with shrimp. Although the recipe calls for just 1/2 cup of lime juice, I often add extra, simply because I love it. Feel free to add extra veggies too. Jalapeño, cucumber, celery and tomatoes are all delicious additions to this simple appetizer.
And the surprise ingredient? Ketchup.
I know, I know, but stick with me here, as it provides the perfect tomato base. Although, be sure to use organic as the difference in taste is apparent. Hot sauce preferences can be personal but my favorite is Valentina Mexican Hot Sauce.
The best part about this dish is how easy it is to prepare, and when you dress it up a bit by putting it in some nice glasses with a few garnishes it transforms into an elegant appetizer that’s fit for any occasion. I can even make a meal out of it y adding a side salad!
- 1 pound medium-to-large cooked shrimp
- 1/2 cup fresh lime juice
- 3/4 cup ketchup
- 1-2 tablespoons hot sauce (Valentina Mexican Hot Sauce is delicious here)
- 1 teaspoon Worcestershire sauce
- 1/2 small white or red onion, finely diced
- 1/2 cup (loosely packed) chopped cilantro, plus a few sprigs for garnish
- 1 avocado
- Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.
- Cut the avocado in half. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes. You can carefully fold in the avocado, or add it as I did as a garnish on each serving. Then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.
- Serve with tortilla chips, crackers and lime wedges.