Mexican Shrimp Cocktail

Ingredients  

• 2  lbs jumbo shrimp peeled and deveined
• 2 celery stalks thinly sliced
• 1 jalapeño seeded and finely chopped
• 1 cucumber chopped
• 2 avocados peeled, pitted, and chopped
• 2 generous handfuls fresh cilantro chopped
• ½ small white or yellow onion finely chopped
• Zest and juice of 2 limes
• Zest and juice of 1 orange
• 11.5  oz can tomato juice
• ½ cup tomato sauce
• 2 garlic cloves grated
• Hot sauce to taste
• Salt and pepper to taste

Method 

1. Step 1: Cook the Shrimp
2. Bring a large pot of water to a boil. Add shrimp and cook just until they curl into a loose “C”—about 2–4 minutes depending on size. Drain and immediately submerge in ice water to stop cooking. Once cooled, cut into bite‑sized pieces.

Step 2: Combine the Fresh Ingredients

1. In a large bowl, combine the cooked shrimp with sliced celery, jalapeño, cucumber, diced avocado, chopped cilantro, and finely chopped onion.

Step 3: Mix the Cocktail Base

1. In a separate bowl, whisk together lime juice and zest, orange juice and zest, tomato juice, tomato sauce, grated garlic, hot sauce, salt, and pepper.

Step 4: Combine & Chill

1. Pour the cocktail base over the shrimp and veggies. Stir gently to coat. Cover and refrigerate for at least 1 hour to let flavors meld.