This refreshing, zesty dish is a perfect appetizer for your next gathering or a light meal on a hot day. Trust me, your taste buds will thank you!
FULL RECIPE
Mexican Shrimp Cocktail in a Cup
Ingredients (4 servings):
• 1 lb shrimp (peeled, deveined, and cooked – cut into bite-sized pieces)
• 2 medium tomatoes, finely diced
• 1 small red onion, finely chopped
• 1 medium cucumber, peeled & diced
• 1 avocado, diced
• 1 jalapeño or serrano chili, finely chopped (optional, for heat)
• ½ cup fresh cilantro, chopped
• 1 cup Clamato juice (or tomato juice)
• ¼ cup ketchup
• 2 tbsp hot sauce (Valentina, Tapatío, or your favorite)
• 2 tbsp lime juice (plus lime wedges for serving)
• 1 tbsp Worcestershire sauce
• Salt & black pepper, to taste
Instructions:
- Prepare the shrimp: If raw, boil in salted water 2–3 minutes until pink, then transfer to an ice bath. Chop into bite-sized pieces.
- Mix the base: In a large bowl, combine Clamato juice, ketchup, lime juice, Worcestershire sauce, and hot sauce. Adjust seasoning with salt and pepper.
- Add veggies & shrimp: Stir in tomatoes, onion, cucumber, jalapeño, and cilantro. Finally, fold in the shrimp and diced avocado.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors blend.
- Serve: Spoon into large cups (or bowls), garnish with extra cilantro and a lime wedge.
