Mexican Shrimp Cocktail Recipe - Perfect Summer Appetizer
Make this refreshing Mexican shrimp cocktail with poached shrimp, fresh vegetables, and zesty sauce. An ideal appetizer for summer gatherings.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Ice bath bowl
- Spoon
- Martini glass
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- Medium shrimp (31-35 per pound), deveined, shells removed (2 pounds)
- Kosher salt (¼ cup)
- Sugar (¼ cup)
- Chilled tomato juice (2 cups)
- Chilled Clamato juice (1 cup)
- Ketchup (1 cup)
- Fresh lime juice (½ cup)
- Worcestershire sauce (1 tablespoon)
- Hot sauce (2 tablespoons)
- English cucumber, seeded and diced (2 cups)
- Jalapeños, seeded and finely diced (4 tablespoons)
- Red onion, finely diced (1 cup)
- Medium avocados, diced (2-3)
- Fresh cilantro, chopped (4 tablespoons)
- Lime wedges
- Tortilla chips
- Extra hot sauce
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