This Mexican Shrimp Cocktail is a perfect appetizer to start a special dinner with a glass of chilled Sutter Home Chardonnay wine to uncork the moments. Instead of dipping shrimp into a sauce, the shrimp is already inside the sauce along with a ton of crunchy veggies and a tomato-y sauce with orange juice, and there is even AVOCADO in there – and you dip a saltine cracker into this glorious concoction and shove it into your mouth!! Thanks so much and I hope everyone enjoys! I’ve remedied that and I’m here to share. I now add coarsely chopped radishes, one stalk celery chopped fine, two Roma tomatoes diced, 3 or 4 green onions sliced fine to all the other ingredients and it is great. I get that its in a glass. Cut all the shrimp in this manner at once so you don’t have to keep setting your scissors down. Add salt and pepper. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. The flavor was good but like others I felt it was too soupy. See more ideas about Mexican shrimp cocktail, Shrimp cocktail, Mexican shrimp. It marinates for hours or overnight in the fridge before serving. This version is almost like a "salad in a glass!" Turned out great. Once everything is chopped, mix together in a bowl your shrimp, cucumber, white onion, jalapeño, and cilantro. I have had this before at a restaurant & think I'll play around w/ it some & see if I can't get it closer to what I was expecting. For now, may I suggest using an online recipe converter such as this one? 2 pounds cooked shrimp, peeled and deveined, 1 ripe avocado - peeled, pitted and chopped. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Amount is based on available nutrient data. By cooking the shrimp yourself, you can flavor it in the process by adding onion, garlic, a little lime juice, salt, pepper, etc. When ready to serve, dice avocado, combine with remaining ingredients, portion into serving glasses, garnish and serve. I love the little changes you made to make it your own. I can’t wait to try this original recipe and with Sandra’s substitutes! Serve it with a spoon in those tall parfait glasses for ice cream because it is meant to be eaten like a soup and not a dip. Once they are pink and no longer transparent, reserve 1/4 of shrimp cooking liquid. Dice half and cut the other half into large chunks. Gently fold in your avocado. Instead of half of a whole small jicama, use 1 medium or large jicama. Mexican-Style Shrimp Cocktail – The New Taco? Enter Mexican Shrimp Cocktail also know as Coctel de Camaron’s. Place the glass on a plate and arrange the shrimp around the base of the glass. I added cucumber and a whole lot more clamato juice. My sister-in-law is Mexican so I’d love to combine your input with hers so we all end up with a really killer recipe! I’m very excited to make this yummy appetizer. Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. shrimp (fresh if you want to do all the work or precooked and peeled), juice to taste (i don tsp like it real soupy), cucumbers, cut and diced into medium. Add shrimp to the boiling water, and stir. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Dec 20, 2018 - Explore Kathleen Lueders Heck's board "Mexican Shrimp Cocktail", followed by 168 people on Pinterest. Enjoy! To add a bit of fishiness to the recipe I chopped up some roasted seaweed and added that to the cocktail. Combine ketchup, clam juice, lime juice and hot sauce. 258 calories; protein 33.3g; carbohydrates 15.8g; fat 6.7g; cholesterol 295.1mg; sodium 710.6mg. i would be in heaven if I could have this for lunch! 5.0. Mexican Shrimp Cocktail (Coctel de Camarones) 1 pound large shrimp boiled, peeled, deveined, tails off 16 oz pico de gallo fresh 1 cup ketchup 1/4 cup lime juice preferably freshly squeezed 1 Avocado peeled and sliced Mix all ingredients together except avocado. Excellent Party appetizer. I bought cooked, peeled small salad shrimp and they were just the right size. Reply # 27025. Preheat oven to 400°F. Spread the shrimp out on a cookie sheet and place in the oven. This was really good...although I did make a few additions. The Recipe: Vegan Mexican Shrimp Cocktail. Make cooking easy . Repeat until full. The end result is nothing short of a flavor blast for your senses. S substitutes first tried something similar to this in San Francisco is my proximity to some pretty amazing Mexican.. ; cholesterol 295.1mg ; sodium 710.6mg for spicy V8 juice and acid happening or seeds, 1/2 tsp to mexican shrimp cocktail without ketchup. To add a bit of fishiness to the shrimp will cook very,. 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