“My father and hubby are always requesting these, but they usually only get them on holidays. Last night I caved and halved the recipe just for our dinner. It may have been a mistake because now they’re going to want them all the time haha!”
Ingredients:
2 lbs jumbo shrimp
2 celery stalks, sliced thin
1 jalapeño, seeded and finely chopped
1 cucumber, chopped
2 avocados, peeled, pitted, and chopped
2 handfuls fresh cilantro, chopped
1/2 small white or yellow onion, finely chopped
2 limes, juice and zest
1 orange, juice and zest
11.5 oz can tomato juice
1/2 cup tomato sauce
2 garlic cloves, grated
Favorite hot sauce, to taste
Salt and pepper, to taste
Instructions:
Cook the Shrimp:
Bring a large pot of water to a boil.
Add the shrimp and boil until they curl into a loose ‘C’ shape and are cooked through. The cooking time will vary depending on the size of the shrimp.
Drain and transfer the shrimp to an ice bath or run them under cool water to stop the cooking process.
Cut the shrimp into bite-sized chunks.
Prepare the Vegetables:
In a large bowl, combine the cooked shrimp, celery, jalapeño, cucumber, avocado, cilantro, and onion.
Make the Sauce:
In a separate bowl, combine the lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt, and pepper.
Pour the sauce over the shrimp mixture and stir to combine.
Chill and Serve:
Chill the mixture in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve and enjoy!
This refreshing Mexican Shrimp Cocktail is perfect for a light meal or appetizer, bursting with fresh flavors and a hint of spice.
