mexican style

You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.

Mexican-Style Shrimp Cocktail

clam juice

oregano

shrimp,

peeled, seeded, diced ripe tomatoes

English cucumber

celery

red onion

jalapeno peppers

ketchup

limes, juiced

cilantro,

Mexican-style sauce,

Hass avocado, cubed

Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 1

Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.


Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 2

Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.


Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 3

Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.


Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 4

If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.


Oh. My. GAWD!!! This was delicious. I didn&rsquo;t think there would be anyway I would love this style of shrimp cocktail better than the other kind I had been eating all of my life but boy, was I wrong! I couldn&rsquo;t find any clam juice anywhere, so I had to use Clamato. It was spicy so I omitted the cayenne pepper, and I added a little garlic salt that had parsley in it in addition to the parsley (because we are garlic lovers). Everything else I followed to a T. I made a huge bowl of it, thinking it would last but it was gone in 24 hours with just 3 of us eating it for breakfast, lunch and dinner! This is easily my favorite recipe I have found in years. Not to mention that aside from the ketchup, it is a pretty darn healthy meal (and snack) for anytime of the day. Thank you for sharing this recipe!

This has become a staple in our house made this several times and will make it again when our daughter's family visits from Vermont this Easter weekend. So good and very filling this is an entre not an appetizer. Serve with flour and corn tortillas I prefer corn tortillas!!

This was pretty good! I think I may have added too much cucumber BC it tasted a little watered down. And next time I ll add more avocado! I mean ya can t go wrong w more avocado!!!

Made as instructed best cocktail I have had!

This was the best shrimp cocktail ever! Served with warm naan bread and called it dinner. Perfect for summer!

This is perfect to bring to any party/gathering and I love that I can pretty much make it the night before (waiting to add the avocado right before serving). I used juice from half an orange in addition to the lime juice and it was perfect. This will be one of my staples from now on.

Do yourself a huge favor and make this shrimp appetizer! It is wonderful!

Hi Chef John,
Great recipe I'm a Mexican Chef well done and you are a GREAT Chef






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This Friday night favourite is a great one to get kids practising their chopping skills. Bring all the toppings to the table and let everyone get stuck in.

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