1poundmedium to large shrimp, shelled, deveined, and cooked
1avocado, pitted, peeled, and chopped
Saltine crackers or tortilla chips, for serving
Mexican Shrimp Cocktail:
Stir together the ketchup, vegetable juice, horseradish, lime juice, hot sauce, and garlic powder until well combined. Taste and add more chile or hot sauce if you would like it spicier.
Add the onion, jalapeno (if using), cilantro, and shrimp and mix well. Gently stir in the avocado.
Cover and refrigerate 2 to 3 hours.
Serve in 4-ounce glasses with saltine crackers or corn tortilla chips.
If cooking shrimp, simply salt 5 cups water (like the sea) and bring to a boil and add the shrimp. Poach the shrimp in boiling water for 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water and set aside.
Traditionally this shrimp cocktail is served with saltine crackers.
Refrigerate this shrimp cocktail for up to 2 days. If it starts to smell overly fishy, discard it immediately.
Nutrition facts only include Shrimp Cocktail, no crackers/chips.