Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

from pinchandswirl.com
50 min

An elegant, chilled appetizer with plump, flavorful shrimp, fresh tomato, cucumber and avocado in a lightly spicy tomato based sauce.

Ingredients

  • 1 pound medium shrimp (shell on)
  • 1 lemon (cut in to wedges (recipe note #1))
  • 1 teaspoon black peppercorns
  • 1 tablespoon kosher salt
  • 2 tablespoons finely chopped fresh cilantro leaves (stems reserved)
  • 2 medium tomatoes (cored and diced)
  • 1 small cucumber (peeled and diced)
  • 1/2 small red onion (finely chopped)
  • 1 cup vegetable juice (such as V8)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice (ideally fresh)
  • 1/3 cup ketchup
  • 1 1/2 tablespoons fresh lime juice (plus lime wedges for serving)
  • 1/4 cup water
  • 2 1/2 teaspoons hot sauce (such as Cholula)
  • 1 small avocado (halved, pitted and diced)
  • salt and freshly ground black pepper (to taste)
  • tortilla chips (for serving)

Directions

  1. 1

    With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)

  2. 2

    In a medium bowl, prepare an ice bath for shrimp.

  3. 3

    To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.

  4. 4

    Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.

  5. 5

    When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.