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  • Writer's pictureDairy Keen

Mexican Shrimp Cocktail

I tried this awesome recipe at a Sysco Food Show and asked for the recipe immediately. It is wonderful and I think I could eat the whole bowl all by myself. Thanks Lex Keeling and Sysco Foods!

Mexican Shrimp Cocktail

1 pound thawed raw shrimp 5.5 ounce can of Clamato Juice or V-8 Juice ½ Cup Fresh Lime Juice ½ Cup Ketchup 1 English Cucumber, peeled and diced 1 Cup diced White Onion 1 Cup diced fresh tomato 4 medium jalapenos, seeded and minced ¼ Cup chopped Cilantro leaves 1 Tablespoon minced Garlic 1 teaspoon salt, or to taste 1-2 Avocado, peeled and diced

In a medium saucepan add 2 cups water. Place shrimp in a steamer basket and place over the water. Cover the basket with a lid and bring water to a boil. Steam the shrimp for about 6 minutes, stir them after about 3 minutes. The shrimp won’t be fully cooked but the lime juice with finish the cooking. (Some recipes just use raw shrimp, and then the lime juice does all the cooking of the shrimp.) Peel and devein the shrimp and then cut into small bite-size pieces.

In a large non-metallic bowl, combine all the liquids. Add all ingredients together EXCEPT the avocado. Refrigerate for at least 4 hours, to finish cooking the shrimp.

Add avocado and serve with corn tortilla chips or crackers. You can also serve over shredded lettuce or diced celery for a shrimp cocktail.

*I have also made this with the tiny “salad shrimp”. They are already cooked so you can skip that step.

**Gluten Free as written.


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