Today, we're going to prepare a delicious and classic Mexican Shrimp Cocktail that's perfect for any party or family gathering. This refreshing and zesty dish is easy to whip up and is guaranteed to be a crowd-pleaser. Let's dive into the vibrant flavors of Mexico with this quick and simple recipe!
Ingredients:
- 500 grams of fresh shrimp, cleaned and deveined
- 1 piece of onion
- 1 large garlic clove
- 1 bay leaf
- 1 tablespoon of coarse salt
- 1 liter of water
- 2 cucumbers (approx. 400 grams), peeled and deseeded
- 1 green or serrano chili, to taste (I’ll use one piece)
- 2 ripe but firm tomatoes (approx. 200 grams)
- 1 large or 2 small avocados
- 1/2 cup finely chopped cilantro
- 1 small onion, finely chopped (about 1/2 cup)
- 1 cup ketchup (240 milliliters)
- 1/2 cup tomato juice (120 milliliters)
- 1/3 cup freshly squeezed and strained lime juice (about 80 milliliters from 4 limes)
- Coarse salt, to taste
- Ground black pepper, to taste
- 1 teaspoon seasoning juice (like Maggi)
- Hot sauce to taste (I’ll use about 2 tablespoons)
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3-4
Equipment: Large pot, wooden skewer (for deveining shrimp), knife, cutting board, mixing bowl, colander
Detailed Instructions:
1. Begin by heating 1 liter of water in a large pot over high heat.
2. While the water heats up, peel and devein the shrimp using a wooden skewer. Reserve the shells.
3. When the water is hot, add the piece of onion, garlic clove cut in half (for better flavor release), bay leaf, and tablespoon of coarse salt. Stir slightly and wait to boil for 3 minutes.
4. Now incorporate the shrimp shells into the pot. Allow them to cook for 5 minutes on high heat. Afterward, turn off the heat and strain the broth. Discard the onion, garlic, bay leaf, and shells, but keep the seasoned broth.
5. Bring the seasoned broth back to the pot, reheat it, and wait for it to boil again. When it boils, add the shrimp and cook just until they change color – this will take about a minute. Avoid overcooking as they can become small and chewy.
6. Once cooked, immediately remove the shrimp and set them aside to cool, along with the shrimp broth.
7. For the vegetable prep, finely chop the tomatoes, peel, deseed, and dice the cucumbers. You can chop the green chili finely or into thin slices, as per your preference. Ensure all vegetables are rinsed beforehand.
8. Next, in a large bowl, mix the ketchup, tomato juice, lime juice, seasoning juice, hot sauce, ground black pepper, and 2 cups of the shrimp broth. This mixture should be blended well and then set aside.
9. In a large mixing bowl, combine the cooled shrimp, diced cucumber, chopped tomatoes, finely chopped onion, cilantro, green chili, a teaspoon of coarse salt, and ground black pepper to taste.
10. Pour the previously prepared sauce over the shrimp mixture, stirring gently to combine everything evenly.
11. Finally, dice the avocado and add it to the mix. Stir gently again to integrate the avocado without mashing it.
12. Serve this delicious Mexican Shrimp Cocktail chilled, accompanied by saltine crackers, corn tostadas, and extra lime wedges or avocado slices if desired.
Cooking Tips:
- Opt for fresh, high-quality shrimp for the best flavor and texture.
- Adjust the hot sauce to your desired heat level.
- If you prefer your shrimp cocktail with more liquid, feel free to add more shrimp broth.
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This recipe is a tribute to the popular Mexican Shrimp Cocktail and comes from VICKY RECETA FACIL. Discover more wonderful recipes by visiting her YouTube channel: https://www.youtube.com/@VICKYRECETAFACIL.
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