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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Do we really need to talk about this???? All good things, all yummy

Preparation time
Cooking time
Waiting time


For 6 people ()


  • 2 tablespoon(s) chopped cilantro
  • 1 teaspoon(s) Maggi saquce or soy sauce
  • 1/2 cup(s) coarsely chopped pimiento stuffed olives
  • 1 cup(s) ketchup
  • 1 teaspoon(s) dried oregano, or 1/4 tsp fresh
  • 2 tablespoon(s) olive oil
  • 1/2 cup(s) chopped tomato, seeded
  • 3/4 cup(s) freshly squeezed lime juice
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) finely chopped onion, white if you have it
  • 2 tablespoon(s) chopped parsley
  • 1 tablespoon(s) Worcestershire sauce
  • 1 ripe, chopped avocado
  • 1 jalapeno or serrano chile, finely chopped, or to taste. I prefer it seeded
  • 1 pound(s) medium shrimp, peeled, deveined

Mexican Shrimp Cocktail Directions

  1. If you are using uncooked shrimp, bring a large pot of salted water to a rolling boil over hight heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool
  2. For cooked shrimp, or frozen like I like to use, just let them thaw in cold water
  3. In a large bowl, combine the ketchup, lime juice, wiocestershire sauce, maggi or soy sauce, and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, mix gently until well blended.
  4. Cover and refrigerate for at least 30 minutes or up to 12 hours
  5. When ready to serve, stir in the avocado, serve with tortilaa chips or saltines

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