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Mexican Shrimp Cocktail Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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.
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Prep Time30 minutes
Cook Time1 minute
other time1 hour
Prep Time1 hour 31 minutes
servings24 servings

Ingredients

  • 2 Pounds (907 ⅕ g) Poached Shrimp peeled. *save some with tails on for garnish
  • ½ (½) Cucumber finely diced
  • ¼ Cup (40 g) Red Onion finely diced
  • ½ bunch (½) Cilantro
  • 1 (1) Mango finely diced
  • ¼ Cup (41 g) corn
  • 2 (2) Limes zested and squeezed
  • 1 (1) Avocado diced
  • 1 Jar (1 12 oz.) Cocktail Sauce
  • Dash of Salt

Instructions

  1. Finely dice a ½ (½) 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.
    ½ (½) Cucumber
  2. Finely, I mean, FINELY dice a ¼ cup of ¼ Cup (40 g) 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.
    ¼ Cup (40 g) Red Onion
  3. Chop a half bunch of cilantro. If you love cilantro, add the whole bunch. If you are not a fan, just do a ¼ of a bunch of cilantro. Please don't leave it out completely. This Mexican shrimp cocktail recipe NEEDS cilantro.
  4. Finely dice a medium sized ripe mango. Not sure how to peel and dice a mango?
  5. Zest and juice two limes. I use a microplane zester.
  6. Add the corn. I use frozen corn kernels and I do not cook them.
  7. Lastly add 1 large avocado or 2 small avocados, diced.
  8. Remove the shells of the shrimp and dice the shrimp into bite sized pieces.
  9. Combine all the ingredients with the cocktail sauce.
  10. Season with a pinch of salt.
  11. Add the hot sauce and/or the jalapeno pepper.
  12. Refrigerate for an hour so the flavors can develop and marry together.

Nutrition

Serving: 1 | Calories: 87kcal | Carbohydrates: 9g | Protein: 9g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 80mg | Sodium: 513mg | Fiber: 1g | Sugar: 4g

Notes

Garnishes, Optional
  • Hot Sauce
  • Jalapeno, finely diced
  • Tomato, finely diced
CourseAppetizer Recipe
CuisineMexican
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