Mexican Shrimp Cocktail
This Mexican Shrimp Cocktail is fresh, zesty and packed with bold flavors in every bite.
Servings 6
Ingredients
- 1 pound large raw shrimp, peeled, deveined and tails off
- 1 cup English cucumber, diced
- ⅔ cup tomatoes, diced
- 1 Haas avocado, diced
- 1 cup tomato juice, like low sodium V8
- 1 jalapeño pepper, seeded and diced
- ¼ cup red onion, diced
- ¼ cup no sugar added ketchup
- ¼ cup fresh lime juice
- 2 tablespoons cilantro
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
Instructions
- Heat a large pot of water to a boil, then add in your raw shrimp. Boil for about 2 minutes or until they turn pink and curl up.
- Plunge the shrimp into an ice water bath, which stops them from cooking any further and cools them down quickly. Drain and set them aside.
- In a mixing bowl, add in the tomato juice, ketchup, Worcestershire sauce, lime juice and hot sauce. Whisk to combine.
- In a separate bowl, add in the cucumber, tomatoes, jalapeño pepper, cilantro and red onion.
- Pour the tomato juice mixture over the top and mix to combine. Then add in the shrimp and gently toss again.
- Cover and chill in the fridge for at least 1 hour.
- Uncover and add in the diced avocado and salt, then toss again and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Mexican Shrimp Cocktail
Amount per Serving
Calories
119
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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