Mexican Shrimp Cocktail Bowl (Print Version)
Chilled shrimp blended with fresh veggies, tangy citrus, and spices for a flavorful bite.
# Ingredients:
Seafood
01 -
2 lb cooked and cooled shrimp
Vegetables
02 -
4 roma tomatoes, finely chopped
03 -
1 white onion, finely chopped
04 -
2 jalapeños, finely chopped
05 -
½ cup cilantro, chopped
06 -
Avocados, diced, for serving
Liquids and Condiments
07 -
2 cups ketchup
08 -
2 cups Clamato juice
09 -
Juice of 1 orange
10 -
¼ cup fresh lime juice
11 -
2 tbsp hot sauce
Seasonings
12 -
1 tbsp salt
13 -
2 tsp black pepper
14 -
2 tsp garlic powder
Sides
15 -
Saltine crackers
16 -
Tostadas
# Instructions:
01 -
In a large bowl, combine finely chopped roma tomatoes, white onion, jalapeños, and cilantro. Adjust chop size to preference.
02 -
If using raw shrimp, boil until cooked and cool. Leave half the shrimp whole and chop the other half into smaller pieces. Add all shrimp to the bowl with the vegetables.
03 -
Add Clamato juice, ketchup, fresh orange juice, lime juice, hot sauce, salt, black pepper, and garlic powder to the shrimp and vegetable mixture. Stir thoroughly and adjust seasoning to taste.
04 -
If serving immediately, fold in diced avocado. For preparation ahead of time, add avocado just before serving to avoid mushiness.
05 -
If shrimp was pre-chilled, serve immediately; otherwise refrigerate mixture for at least 30 minutes before serving to enhance flavors.
06 -
Offer with saltine crackers or tostadas. For a low-carb option, serve with chicharrones (pork rinds).
# Notes:
01 -
Adding avocado just before serving preserves its texture and prevents browning.