Glorias Mexican Shrimp Cocktail Recipes

MEXICAN SHRIMP COCKTAIL

Mexican Shrimp Cocktail image

I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Provided by Sarah Z

Categories Appetizers and Snacks Seafood Shrimp

Time 3h15m

Yield 6

Number Of Ingredients 11

Ingredients

2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

Steps:

Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g

MEXICAN-STYLE SHRIMP COCKTAIL

Mexican-Style Shrimp Cocktail image

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.

Provided by Rick Bayless

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

Steps:

Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
Garnish with lime and serve with tostadas, chips, or saltine crackers.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories Appetizers and Snacks Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

MEXICAN SHRIMP COCKTAIL

Mexican Shrimp Cocktail image

It's up to you how to enjoy this cocktail-eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. -Erin Moreno, Arcadia, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
1/2 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

Steps:

In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

Nutrition Facts : Calories 142 calories, Fat 5g fat (0 saturated fat), Cholesterol 122mg cholesterol, Sodium 826mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

GLORIA'S MEXICAN SHRIMP COCKTAIL

GLORIA'S MEXICAN SHRIMP COCKTAIL image

Categories Sauce Shellfish Vegetable Appetizer No-Cook Low Fat

Yield About 8 servings according to the size glass you u

Number Of Ingredients 10

Ingredients

Small precooked shrimp
2 cups Ketchup
2 cups apple juice
1 Tablespoon Salsa like Valentina
1/2 to 1 teaspoon Tabasco Sauce
Diced avocado
minced onion
chopped cilantro leaves
diced tomatoes
saltine crackers

Steps:

Mix all the liquid ingredients well. Using a Sundae glass or stemware, fill glass with shrimp leaving room for other ingredients. Ad enough cocktail liquid to barely cover the shrimp. Add 1 to 2 Tbsps each: Avocado,cilantro, Onion and Tomato. Serve with salted crackers

MEXICAN SHRIMP COCKTAIL

Mexican Shrimp Cocktail image

Make and share this Mexican Shrimp Cocktail recipe from Food.com.

Provided by quotFoodThe Way To

Categories Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tomatoes, seeded and chopped
2 1/2 tablespoons orange juice
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
1 lb large shrimp, peeled, deveined and cooked
1 cucumber, peeled, seeded, diced
1 large avocado, diced
2 tablespoons cilantro, chopped
6 (3 inch) leafy celery ribs

Steps:

Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
In another bowl combine cucumber, avocado, shrimp and cilantro.
In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
Garnish with celery stalks and add hot sauce as desired.

Nutrition Facts : Calories 256.1, Fat 11.2, SaturatedFat 1.7, Cholesterol 172.8, Sodium 201.5, Carbohydrate 15.2, Fiber 5.9, Sugar 5.8, Protein 25.9

CLASSIC MEXICAN SHRIMP COCKTAIL

Classic Mexican Shrimp Cocktail image

Make and share this Classic Mexican Shrimp Cocktail recipe from Food.com.

Provided by Dirty Bird

Categories For Large Groups

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs large shrimp (cooked, peeled, and tails removed)
46 ounces v- 8 spicy vegetable juice (1 bottle)
16 ounces Clamato juice
20 key limes, juice of, mexican
12 ounces orange soda
4 large tomatoes (diced)
1 large onion (chopped)
1 bunch green onion (chopped)
1 stalk celery (chopped)
1 cucumber (peeled, de-seeded, and diced)
6 radishes (chopped)
4 fresh serrano chilies, diced or 4 jalapenos
2 bunches fresh cilantro (leaves only)
1 tablespoon oregano
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
2 teaspoons minced garlic
1 tablespoon pepper
1 tablespoon Old Bay Seasoning or 1 tablespoon celery salt
3 avocados (garnish)

Steps:

Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.

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