Mexican Shrimp Cocktail

26 Sep

Mexican Shrimp Cocktail

I wanted something fresh-tasting but high protein. This fit the bill! The beauty of this is you can make it all from scratch, or if you’re in a hurry, buy some pico de gallo and get boiled shrimp and make this in a jiffy.

Makes 4 half-cup servings.


For the Pico De Gallo:

1/2 small red onion

2 ripe tomatoes

1/2 large cucumber

1 small jalapeno pepper

3-4 tbsp cilantro

1 ripe avocado

For the Sauce:

1/8  c ketchup

1 tsp cholula sauce or other mexican hot sauce

Juice of 1 big fresh lime

1/4 tsp ground cumin

1/4 tsp ground coriander

1 tsp salt or to taste

For the Shrimp

1/2 lb shrimp peeled, devined and tails taken off

1 tb salt


1. Chop all pico de galo ingredients (except avocado) into small cubes of uniform shape and size. I totally cheat and use this to chop everything including the tomatoes. Just be sure to put the tomatoes skin side down and it will go through your onions, tomatoes, cucumber, jalapeno and yes even the cilantro.

2. Mix all ingredients for sauce.

3. Mix sauce with chopped vegetables and let it sit.

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4. Meanwhile heat 3-4 cups of water in a pan. Add 1 tbsp salt to the water and let it come to a boil. While you are waiting, get a small bowl ready with ice water.

4. Once the water is boiling, put your shrimp in and set the timer for 2 minutes. When the timer goes off, pick out the shrimp and dump them in the ice bath to stop them from cooking.

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5. Cut cooked shrimp into bite size bits and mix with the sauce and vegetables.

6. Cut the avocado in half and remove the pit.  Score like so. Then use a spoon to gently scoop out the cubes. Mix these in with the rest of the dish gently so as to not break the delicate avocado. Enjoy!

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I suppose I should have let them mix and mingle for a while but I was hungry so we ate it right away. Felt like summer in my mouth.


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