Mexican Shrimp Cocktails
Ingredients
- ⅓ cup yellow onion chopped
- ¼ cup freshly squeezed lime juice
- 1 pound chilled & cooked medium shrimp peeled, deveined, and tails removed (leave a few with tails for garnish)
- 8 ounces grape or roma tomatoes chopped
- ½ large English cucumber diced
- 1 stalk celery diced
- ½-1 jalepeno pepper seeded and finely diced
- 1 ½ - 2 tsp salt to taste
- 1 ½ - 2 tsp pepper to taste
- 1 ½ cups chilled tomato and clam juice cocktail I used Clamato
- 1 cup chilled ketchup I used Heinz
- ½ large bunch cilantro - finely chopped
- 2 tbsp hot pepper sauce Tapatio or Valentina
- 2 medium avocados peeled, pitted & diced
Instructions
- In a small bowl, mix your chopped onions and lime juice together, and let stand for about 10 minutes
- In a large bowl, toss together the cooked shrimp, tomatoes, cucumber, celery, jalapeno, salt, and black pepper. Then, proceed with adding the onion and lime juice and mix.
- In another small bowl, make the dressing by whisking the tomato juice cocktail, ketchup, chopped cilantro, and hot pepper sauce.
- Pour the dressing over the shrimp mixture, tossing until all the ingredients are well coated. Finally, fold in the avocados.
- Cover and chill thoroughly, at least 1 hour to 1 day ahead!
Nutrition
Serving: 6-8Calories: 220kcalCarbohydrates: 15gProtein: 25gFat: 8g
