This recipe may see less common than other shrimp cocktails, but this recipe idea came from a poolside recipe years ago. We used to go to the pool of a local restaurant owner. There, he always tossed some cooked shrimp into a giant container of pico de gallo and called it a day! With chips, cocktails, and a pool, we were all set.

This recipe is a slight variation on it, including adding a few more ingredients.

We also wanted to make an ‘imp shrimp’ dip in honor of Game of Thrones local legend: Tyrion Lannister! So this “little” (imp) shrimp recipe was a perfect hit in the small cocktail glasses. Serve with chips or just a spoon!

Ingredients:

About 1 cup Clamato juice (or tomato juice or juiced tomatoes)
2 teaspoons lime juice
1 cup chopped tomato
1/2 half cucumber, chopped peeled and seeded
1 jalapeno, seeded and finely chopped
1/4 cup chopped cilantro
1 pound cooked, peeled and deveined shrimp (optional: tails on or off)
1 ripe avocado, peeled and diced
Salt (to taste)

Directions:

Combine Clamato juice, lime juice, tomato, cucumber, and cilantro in a bowl.Add shrimp, avocado and salt to taste.
(note: I recommend sauteing your shrimp in garlic, salt, and oil, then allowing to cool. Cooking it yourself really adds more flavor.)

Cover bowl and refrigerate 2 to 4 hours.

Serve chilled, in a large bowl or individual servings,  with tortilla chips.

One Reply to “Mexican Shrimp Cocktail”

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