Mexican-Style Shrimp Cocktail
This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish too. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with warm corn tortillas or cheese quesadillas and your favorite hot sauce.
Prep Time: 25 Minutes
Cook time: 0 Minutes
Servings: 4 (1 ½ cups each)
– 1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups)
– 1 1/2 cups cherry tomatoes, halved
– 1 1/2 cups diced English cucumber
– 1/3 cup finely chopped red onion
– 1 ripe avocado, diced
– 1 1/2 cups spicy or regular V8 juice
– 2 tablespoons lime juice
– 1/2 teaspoon freshly ground pepper
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro
– Lime wedges for serving–
Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, in your dishes of choice, along with lime wedges on the side.
• Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want and order by the count per pound.
• Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.