Mexican Shrimp Cocktail
Creamy, zesty, and full of plump, juicy shrimp, this Mexican Shrimp Cocktail is a festive dish perfect for gatherings or weeknight dinners.
Servings: 4 servings
Calories: 250kcal
Equipment
- Pot
- Mixing Bowl
Ingredients
Shrimp
- 1 pound medium shrimp, raw or cooked peeled and deveined if raw; chopped into bite-sized pieces if cooked
Vegetables
- 1 teaspoon kosher salt
- 1 cup chopped red onion finely chopped
- 1 cup peeled, diced cucumber seeds removed if very watery
- 1/2 cup chopped celery small dice
- 1 jalapeño minced (remove seeds for less heat)
Instructions
- If using raw shrimp, bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and immediately rinse under cold water to stop cooking. Let cool, then chop into bite-sized pieces if desired. If using pre-cooked shrimp, simply chop into bite-sized pieces and proceed.
- In a large bowl, combine the chopped red onion, diced cucumber, chopped celery, and minced jalapeño. Toss gently so the veggies are evenly mixed.
- Add the shrimp to the veggie mixture and stir well to combine. Season with 1 teaspoon kosher salt and adjust to taste. Cover the bowl and refrigerate for at least 1 hour to let flavors meld — longer for deeper flavor.
- Serve chilled in individual bowls or tall glasses. Optionally top with sliced avocado, a squeeze of lime, chopped cilantro, or a dash of hot sauce for extra brightness.
Notes
For best texture, enjoy within the first day. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 30g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 200mg | Sodium: 600mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg