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Mexican Shrimp Cocktail

15 INGREDIENTS • 9 STEPS • 1HR

Mexican Shrimp Cocktail

Recipe

5.0

1 rating
Here is a wonderful dish for Cinco de Mayo, or anytime you like! It is full of flavor and very healthy. A low fat, low cal, and gluten free way to enjoy shrimp. Enjoy!
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Here is a wonderful dish for Cinco de Mayo, or anytime you like! It is full of flavor and very healthy. A low fat, low cal, and gluten free way to enjoy shrimp. Enjoy!
author_avatar
The Frugal Chef
http://thefrugalchef.com/

1HR

Total Time

$7.31

Cost Per Serving

Ingredients

Servings
2
us / metric
Water
3 cups
Water
Chicken Stock Powder
1 tsp
Chicken Stock Powder
or Fish Stock Powder
Shrimp
8 oz
Shrimp, peeled, deveined
Tomato Juice
1 cup
Tomato Juice
Ketchup
1/2 cup
Ketchup
Lime
1
Lime, juiced
Worcestershire Sauce
1 tsp
Worcestershire Sauce
Tomato
1 cup
Tomato, chopped
Cucumber
1/2 cup
Cucumber, deseeded, finely chopped
Red Onion
1/2 cup
Red Onion, finely chopped
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Jalapeño Pepper
1
Jalapeño Pepper, chopped
Salt
to taste
Salt
Tortilla Chips
to taste
Tortilla Chips
Avocado
to taste
Avocados, cubed

Nutrition Per Serving

VIEW ALL
Calories
222
Fat
1.2 g
Protein
25.2 g
Carbs
29.8 g
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author_avatar
The Frugal Chef
http://thefrugalchef.com/

Cooking Instructions

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step 1
Chop the Jalapeño Pepper (1), Fresh Cilantro (2 Tbsp), Tomato (1 cup), and finely chop the Red Onion (1/2 cup).
step 2
Deseed and finely chop the Cucumber (1/2 cup).
step 3
Juice the Lime (1).
step 4
Peel and devein the Shrimp (8 oz).
step 5
Bring the Water (3 cups) to a boil. Add the Chicken Stock Powder (1 tsp) and stir in well. While the water is starting to boil, place a bowl of ice water in the sink.
step 5 Bring the Water (3 cups) to a boil. Add the Chicken Stock Powder (1 tsp) and stir in well. While the water is starting to boil, place a bowl of ice water in the sink.
step 6
Add shrimp to the boiling water, and stir. The shrimp will cook very quickly, in only a few minutes. Once they are pink and no longer transparent, reserve 1/4 of shrimp cooking liquid. Turn off heat, and drain shrimp. Place in ice water.
step 6 Add shrimp to the boiling water, and stir. The shrimp will cook very quickly, in only a few minutes. Once they are pink and no longer transparent, reserve 1/4 of shrimp cooking liquid. Turn off heat, and drain shrimp. Place in ice water.
step 7
In another bowl, mix the Tomato Juice (1 cup), 1/4 of shrimp cooking liquid, Ketchup (1/2 cup), lime juice, Worcestershire Sauce (1 tsp), tomato, cucumber, red onion, cilantro, and jalapeño pepper. Season with Salt (to taste) and mix.
step 7 In another bowl, mix the Tomato Juice (1 cup), 1/4 of shrimp cooking liquid, Ketchup (1/2 cup), lime juice, Worcestershire Sauce (1 tsp), tomato, cucumber, red onion, cilantro, and jalapeño pepper. Season with Salt (to taste) and mix.
step 8
Drain the shrimp, and add to the tomato mixture. Mix again. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes and for a max of 12 hours.
step 8 Drain the shrimp, and add to the tomato mixture. Mix again. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes and for a max of 12 hours.
step 9
Chop the Avocados (to taste). Serve shrimp over Tortilla Chips (to taste) and top with avocado. Enjoy!
step 9 Chop the Avocados (to taste). Serve shrimp over Tortilla Chips (to taste) and top with avocado. Enjoy!

Tags

Appetizers
Dairy-Free
American
Lunch
Cocktails
Fish & Seafood
Snack
Cinco de Mayo
Healthy
Dinner
Low-Calorie
Shellfish
Mexican
Vegetables
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