Mexican Style Shrimp Cocktail Recipes

Steps:

• Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
• For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
• Garnish with lime and serve with tostadas, chips, or saltine crackers.

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

Steps:

• Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
• Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
• Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
• If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.

Steps:

• Place shrimp in a large bowl.
• Stir in garlic, red onion and cilantro.
• Mix in Clamato, ketchup, lime juice, minced serrano and horseradish.
• Season with salt.
• Cover and refrigerate 2-3 hours.
• Stir in avocado when ready to serve so it doesn't get too mushy.

Steps:

• Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat.
• Simmer uncovered until reduced to 2/3 cup.
• Add shrimp.
• Cover and simmer 3 minutes; do NOT overcook.
• Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water.
• Simmer liquid until reduced to 2 T; cool.
• Mix reduced liquid, shrimp and remaining ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl.
• Cover and refrigerate at least 1 hour.
• Just before serving place 1/4 cup lettuce on each of 6 serving dishes.
• Divide shrimp mixture among dishes.
• Garnish with lemon wedges.

Steps:

• Cook the shrimp (by boiling it in water until ready). Then let the shrimp sit on the juice until it all has cooled down.
• You will then pour ketchup into the shrimp and juice and mix. Add ketchup until juice has thickened.
• Add the rest on the ingredients and mix together.
• Put in the refrigerator and chill for about an hour.
• Finally, serve chilled and eat with saltine crackers. It is delicious!