I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Ingredients
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⅓ cup Spanish onion, chopped
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¼ cup freshly squeezed lime juice
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1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
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2 roma (plum) tomatoes, chopped
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1 cucumber, finely chopped
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1 stalk celery, finely chopped
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1 jalapeno pepper, seeded and finely chopped
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2 teaspoons salt
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2 teaspoons ground black pepper
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1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
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1 cup chilled ketchup (such as Heinz®)
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1 bunch fresh cilantro - stems discarded and leaves chopped
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2 tablespoons hot pepper sauce (such as Valentina®)
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2 avocados - peeled, pitted, and chopped
Description
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Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
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Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
