The Best Mexican Shrimp Cocktail Recipe


  • 6 Roma tomatoes, seeded and diced
  • 3/4 cup diced avocado
  • 3/4 cup diced English cucumber, peeled
  • 1/3 cup finely dice celery
  • 1/3 cup finely diced red onion
  • 1/2 cup finely diced jalapeno

For the Shrimp (or Use Store-Bought, Cooked Shrimp):

  • 1 pound 15/20 wild-caught shrimp
  • 1/4 cup canola or avocado oil, separated
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

For the Sauce:

  • 1 cup Clamato juice
  • 1/4 cup ketchup
  • 1/4 cup prepared horseradish
  • 1/4 cup chili sauce
  • 1 tablespoon hot sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 teaspoon Kosher salt

To Cook the Shrimp:

  1. Place a large sauté pan over medium-high heat. Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat. 
  2. Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp. 


1 Minute Low Carb Keto Cinnamon Roll Mug Cake

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