Mexican Shrimp Cocktail
A vibrant combination of chilled shrimp, ripe tomatoes, crisp cucumber, and zesty tomato-lime broth for a refreshing appetizer.
Ingredients
Poaching Liquid & Shrimp
- 4 cups water for poaching
- 1 teaspoon salt for poaching
- 1 pound shrimp peeled and deveined
Vegetables
- 4 roma tomatoes diced
- 0.5 red onion diced
- 1 cucumber peeled, seeded, and diced
- 1 jalapeño seeded and minced
- 0.25 cup cilantro chopped
Cocktail Sauce
- 0.5 cup ketchup
- 0.5 cup tomato sauce
- 0.25 cup fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- salt and pepper to taste
Instructions
Poach Shrimp
- Bring water and salt to a rolling boil. Add shrimp and cook 2–3 minutes until opaque, then drain and immediately transfer to an ice bath for 5 minutes.4 cups water, 1 teaspoon salt, 1 pound shrimp
Prep Vegetables
- In a large bowl, combine roma tomatoes, red onion, cucumber, jalapeño, and cilantro.4 roma tomatoes, 0.5 red onion, 1 cucumber, 1 jalapeño
Make Cocktail Sauce
- Whisk together ketchup, tomato sauce, fresh lime juice, Worcestershire sauce, hot sauce, salt, and pepper until smooth.0.25 cup cilantro, 0.5 cup ketchup, 0.5 cup tomato sauce, 0.25 cup fresh lime juice, 2 tablespoons Worcestershire sauce
Assemble Cocktail
- Drain the chilled shrimp and add to the bowl with vegetables. Pour the cocktail sauce over, stir gently to coat, cover, and refrigerate for at least 1 hour before serving.
Notes
Chilling the assembled cocktail for at least 1 hour allows flavors to meld and intensify.
Adjust the heat by keeping some jalapeño seeds or swapping in your favorite hot sauce.