Easy Mexican Shrimp Cocktail

Have you had a Shrimp Cocktail at your favorite Mexican restaurant? We are pretty much creatures of habit and order the same thing each time. But there was one time when we were working in Georgia and a bunch of us went to a Mexican restaurant on a Saturday evening. We must have been celebrating or something, because I ordered one along with my dinner. It came in a huge margarita glass and was so big that Hubby had to help me eat it! Oh. My. Gosh! We were hooked! We loved it, but at ten bucks each, I knew I could somewhat replicate it at home and probably a whole lot cheaper.

Loaded with cooked shrimp, vitamin-rich vegetables and avocados, a Mexican Shrimp Cocktail is super healthy and fits easily into most special diet plans. Perfect for a guilt-free snack, a quick lunch on a busy day, or a light lunch or dinner. Almost like a cold thick soup, they are especially refreshing on a hot summer day! Plus, it only takes 15 minutes to prepare a big batch. I mix the ingredients together and then divide it between 5 or 6 wide-mouth pint canning jars and put them in the fridge to chill. Then we can eat them right out of the jars. They’ll keep for up to 3 days.

This is just a simple basic recipe, so you can change it up a bit to suit your tastes, or use up some ingredients you have on hand. I substitute my diced bell peppers for the cucumbers sometimes. Crab meat or imitation crab meat can be subbed for the shrimp, too.

Hubby is thinking a shot of vodka would be a nice addition. Kind of like an Ultimate Bloody Mary, served with a celery stick and a piece of lime. I have to admit…the idea is kind of growing on me. May have to try it next time.

Easy Mexican Shrimp Cocktail

FREE Printable recipe

Prep 15 minutes plus 1 hour + chill time Serves 5 – 6

Ingredients

• 2 cans (28 ounce each) diced tomatoes in tomato sauce
• 2 avocados, diced
• 2 cucumbers, seeded and chopped (can sub with 1 cup diced bell pepper, or ½ cup diced bell peppers and 1 chopped cucumber)
• 1 medium onion, diced
• 1/2 cup fresh cilantro, chopped
• 12 – 16 oz frozen shrimp, cooked, peeled & deveined deveined (can substitute crab meat or imitation crab)
• salt and pepper to taste
• 2 tablespoons lime juice
• 1 jalapeno, seeded and diced (I usually skip the jalapeno)
• Optional garnish for each serving: a couple of shrimp on the side of glass, a quartered lime piece, fresh chopped cilantro and up to 4 dashes hot pepper sauce of choice (or serve on side)

Easy Way to Dice Avocado

Cut the avocado in half, then stick the sharp knife into the seed and twist to remove the seed. Use the knife to cut 3 or 4 lines across the avocado in both directions all the way through to the skin without cutting the skin. Where the bottom of the seed was, use the knife to cut a horizontal line all around the inside of the avocado, then use a spoon to go around the cut avocado and lift it out.

Directions

Remove the shell off of the tail end of each shrimp. I like to cut each shrimp in 3 pieces so that there is usually a piece of shrimp in each bite. Leave whole, if desired.

Mix all ingredients in a large plastic or glass container (not metal). Chill for at least an hour. I go ahead and put it in wide-mouth pint canning jars for a quick grab n’ go lunch. Or wait to dish it out into pretty serving glasses. Serve with lime piece, chopped cilantro, pepper sauce and a few crackers.

These Mexican Shrimp Cocktails go great with my Baked Stuffed Poblano Peppers, my Black Bean Salsa with Corn and tortilla chips for a Fiesta Friday at home!

Enjoy!

Robin