Mexican Shrimp Cocktail


– 1 pound medium shrimp, raw or cooked – Kosher salt – 1 cup chopped red onion – 1 cup peeled, diced cucumber – 1/2 cup chopped celery – 1 jalapeno, minced

– 1 (15-ounce) can whole peeled tomatoes, chopped OR 1 1/2 cups chopped fresh tomatoe – 1/2 cup ketchup – 1/4 cup chopped cilantro – 2 tablespoons lime juice – 1 to 4 tablespoons hot sauce, such Crystal or Tabasco, to taste – 1 avocado, cut into chunk


When working with uncooked shrimp, peel and devein them.If you have some additional time and want your shrimp to be very nice, place the shells in 6 cups of chilled salted water, bring to a boil, then drain the shell stock into a separate saucepan and cook the shrimp in it.  

Cut half of the shrimp into big bits while leaving the other half intact (for a more appealing appearance). 

To make the salad, combine chopped shrimp, onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice, and spicy sauce. Stir gently until combined. Chill. 

Once the cooking water has cooled to room temperature, gradually add it to the shrimp cocktail until it reaches the desired consistency. 

To serve, season with salt and extra spicy sauce to suit, then gently fold in the diced avocados. Dip the entire shrimp into the cocktail and place them on top. 


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