Mexican Shrimp Cocktail Shooters
This recipe for Mexican shrimp cocktail shooters is a guaranteed run away hit of an appetizer. Perfectly cooked sous vide shrimp married with crisp cucumber, juicy mango, bright cilantro, tangy fresh lime juice, sweet corn and the connivence of store bought cocktail sauce. Tossing back a few of these shooters is a delicious way to start any party.
Mexican Shrimp Cocktail Shooter Ingredients
- 2 Pounds Poached Shrimp, peeled. *save some with tails on for garnish
- 1/2 Large Cucumber, finely diced
- 1/4 Cup Red Onion, finely diced
- 1/2 Bunch Cilantro
- 1 Mango, finely diced
- 1/4 Cup Corn Kernels
- 2 Limes, zested and squeezed
- 1 Large Avocado, diced
- 1 12 oz. Jar Cocktail Sauce
- Dash of Salt
- Hot Sauce
- Jalapeno, finely diced
- Tomato, finely diced
I found this was the perfect way to make perfect shrimp. Too much perfect?
Use 2 pounds of shrimp for this recipe.
Find out how I make these shrimp in this post. Don’t have a sous vide? You could get one, steam shrimp yourself or have the seafood counter steam them for you. It is up to you.
Finely dice a cucumber. I leave the seeds in and the skin on. I like the deep green color of the skin but if you don’t, go ahead and remove the skin and/or the seeds.
Finely, I mean, FINELY dice a 1/4 cup of red onion. You don’t want to chomp down on big pieces of onion. I used a red onion but if you just have a white or yellow onion, that will work too.
I finely chop a half bunch of cilantro. If you love cilantro, add the whole bunch. If you are not a fan, just do a 1/4 of a bunch of cilantro. Please don’t leave it out completely. This Mexican shrimp cocktail recipe NEEDS cilantro.
Finely dice a medium sized ripe mango. Not sure how to peel and dice a mango? I can show you in this post.
Zest and juice two limes. I use a microplane zester.
I use frozen corn kernels and I do not cook them.
This is one half of a small avocado. This recipe calls for 1 large avocado, so I added 2 small avocados to thisrecipe.
I used 2 pounds of shrimp for this recipe. I did pull out a few shrimp for garnish. If you are not wanting a garnish put all the shrimp in.
Remove the shells and dice the shrimp.
Combine all the ingredients with the cocktail sauce.
Season with a pinch of salt.
Add the hot sauce and/or the jalapeno pepper.
Refrigerate for an hour so the flavors can develop and marry together.
Spoon into shot glasses and garnish with a poached shrimp, tail on.
Don’t you want to just toss one back?
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