Mexican Shrimp Cocktail Zesty
A vibrant and flavorful appetizer that combines savory shrimp with refreshing vegetables, perfect for summer gatherings.
Ingredients
Shrimp and Vegetables
- 1 pound cooked shrimp (peeled and deveined) Ensure shrimp are fully cooked and deveined.
- 1 cup diced tomatoes (fresh or canned) Use fresh for best flavor.
- ½ cup finely chopped red onion
- ½ cup chopped fresh cilantro Can substitute with parsley if desired.
- ½ cup peeled, seeded, and diced cucumber
- ½ cup diced avocado Use ripe avocado for best texture.
- 1 small jalapeño (seeded and finely chopped) Adjust according to heat preference.
Sauce Base
- ½ cup ketchup
- ¼ cup fresh lime juice Freshly squeezed preferred.
- ¼ cup orange juice Can substitute with mango juice for sweetness.
- to taste salt
- to taste black pepper
Instructions
Preparation
- Gather all your ingredients. Make sure your shrimp are cooked, peeled, and deveined beforehand.
- Dice your tomatoes, cucumber, avocado, and jalapeño, and chop the red onion and cilantro finely.
Mixing the Base
- In a large mixing bowl, whisk together the ketchup, fresh lime juice, and orange juice until fully combined.
Combine Ingredients
- Gently add in the diced tomatoes, red onion, cilantro, cucumber, and jalapeño to your ketchup mixture. Stir until all ingredients are evenly distributed.
Add Shrimp
- Fold the cooked shrimp into the mixture, ensuring each piece is coated with the zesty mixture.
Seasoning
- Taste and adjust seasoning with salt and black pepper as needed.
Refrigerate
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serve
- Spoon the shrimp cocktail into chilled glasses or bowls.
- Garnish each serving with fresh lime wedges.
Notes
Serve with tortilla chips or crackers for a delightful crunch. This dish is best enjoyed fresh but can be stored in an airtight container for up to 2 days.