Spicy Mexican Shrimp Cocktail Recipes

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SPICY MEXICAN SHRIMP COCKTAIL



Spicy Mexican Shrimp Cocktail image

Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls.

Provided by Rich

Categories     Appetizers and Snacks     Spicy

Time 2h15m

Yield 6

Number Of Ingredients 13

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

Steps:

  • Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
  • Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 226 calories, Carbohydrate 16.1 g, Cholesterol 230.4 mg, Fat 6.3 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 1.1 g, Sodium 662.3 mg, Sugar 6.2 g

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

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

IRON CHEF SPICY SHRIMP COCKTAIL



Iron Chef Spicy Shrimp Cocktail image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 bay leaves
1 teaspoon black peppercorns
1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
Lemon wedges, for garnish
1/2 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Thai sweet chile sauce
1/2 teaspoon Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

  • For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
  • For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
  • Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
  • Serve the shrimp with the cocktail sauce and lemon wedges.

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

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.

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

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.

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

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.

TRADITIONAL MEXICAN SHRIMP COCKTAIL



Traditional Mexican Shrimp Cocktail image

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

Provided by Mike 2

Categories     Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (48 ounce) can V8 vegetable juice (spicy if desired)
2 avocados, chopped
2 cucumbers, seeded and chopped
1 medium red onion, chopped
1/2 bunch cilantro, chopped
1 lb large shrimp, peeled, de-veined and steamed
2 limes, quartered
4 dashes Tabasco sauce

Steps:

  • Mix all ingredients in a large nonreactive container.
  • Chill and serve with limes and Tabasco sauce.
  • * Do not over-cook the shrimp, as they will become tough!
  • Be careful when steaming the shrimp; you do not want it tough.

Nutrition Facts : Calories 350.7, Fat 16.5, SaturatedFat 2.4, Cholesterol 143.2, Sodium 1332.5, Carbohydrate 36.8, Fiber 11.7, Sugar 16.2, Protein 21.2

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