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Writer's pictureMangia McCann

Cinco de Mayo: Mexican Shrimp Cocktail

This is one of my favorite go-to summer recipes. Hot days typically make me less hungry. There’s no better way to battle the heat and a light appetite than with something that’s cold, spicy, delicate and healthy! This recipe is like shrimp cocktail meets gazpacho (another summer favorite of mine), The cool, creamy chunks of avocado counter the spice and also help to blend everything together on the palate.


Mexican Shrimp Cocktail from The Best Mexican Recipes, America’s Test Kitchen

  • 1.5 lbs shrimp (peeled and deveined)

  • 1/4 cup chopped cilantro leaves, stems reserved

  • 1 tsp black peppercorns

  • 1 tbsp sugar

  • 3 tomatoes, cored and ½-inch dice

  • 1/2 English cucumber, ½-inch dice

  • Small red onion, fine dice

  • 2 cups clamato juice

  • 1/2 cup ketchup

  • 2 tbsp fresh lime juice

  • 1 tbsp Cholula or other hot sauce

  • 1 avocado, ½-inch dice (prepared just before serving)


In a saucepan, combine the shrimp, cilantro stems, peppercorns, and sugar with 1 tsp salt and 3 cups of water, over medium heat. Stir the contents occasionally, until the shrimp are pink and just firm to the touch. Cover the pot and turn off the heat and let the shrimp continue cooking for 2 minutes. Drain the shrimp and place them in an ice-water bath to stop cooking. Drain and dry the shrimp.


Meanwhile, in a large bowl, combine all of the remaining ingredients, except for the cilantro leaves and avocado. Stir in the shrimp. Cover tightly with the lid, or plastic wrap, and place in the refrigerator for at least 30 minutes and up to 24 hours.


When ready to serve, take the shrimp cocktail out of the fridge to come to temperature for 10 minutes. Meanwhile, mince the cilantro leaves and dice the avocado and stir into the cocktail, seasoning with additional salt and pepper, if necessary. Serve.

______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.


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