Mexican Shrimp Cocktail Recipe

This Mexican Shrimp Cocktail takes freshly poached shrimp, avocado, and pico de gallo and bathes them in an authentic Mexican tomato sauce with a SECRET INGREDIENT we learned from our travels in the Yucatan!

INGREDIENTS

fresh gulf shrimp shrimp boil kosher salt orange Jarritos soda  tomato juice ketchup fresh lime juice white onion

Bring a large stockpot halfway filled with water to a boil. Add in the shrimp boil and the kosher salt. Lower the heat to a gentle simmer and add the shrimp. 

1

Remove the shrimp from the poaching liquid and spread it out on a baking sheet. Chill while you prepare the other ingredients.

2

In a large bowl, whisk together the orange Jalitos soda, ketchup, tomato juice, and fresh lime juice. This will create the base of the shrimp cocktail and allow you to make more juice, if you like more.

3

Add finely sliced white onion, roma tomato, small diced jalapeño, and avocado to this juice. Add as much fresh chopped cilantro as you like, or leave it altogether if you don't like it.

4

When the shrimp is chilled, peel the shrimp and devein it by cutting into the back of the tail just slightly until you see a black band running along the shrimps body.

5

When the shrimp is chilled, peel the shrimp and devein it by cutting into the back of the tail just slightly until you see a black band running along the shrimps body.

6

Click the link below to get the full recipe

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