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the best mexican shrimp cocktail recipe

Mexican Shrimp Cocktail

Authentic and easy appetizer made with zesty limes and fresh ingredients for a delicious south of the border inspeciance right in your kitchen. Perfect to serve as an appetizer
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Ingredients
  

  • 1 lbs jumbo raw and unpeeled shrimp
  • 2 celery stalk, chopped
  • 2 roma tomatoes, diced
  • 1 red onion, diced
  • 1 cucumber, diced
  • 1/4 cup cilantro, chopped
  • 1-2 jalapeno, chopped
  • 1 avocado, diced
  • 2-3 sprigs, fresh. tyme
  • 1.2 white onion, diced
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3-5   large limes
  • 1/4-1/2 cup ketchup ( or tomato paste)
  • 1/4 cup hot sauce

Instructions
 

  • Peel and devein the shrimp, reserve the skins. Wash shrimp and pat dry, then set aside. 
  • Place the shrimp skins, along with celery stalks, onion wedge, garlic, bay leaves, thyme, as well as salt and pepper in a pan. Then add 3 cups of water and simmer for about 15- 20 minutes.
  • In the meantime, dice the tomatoes, cucumbers, onion, jalapeño peppers, avocado and cilantro.
  • With a slotted ladle, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up. Don’t forget that shrimp cook super fast.
  • Pull out the shrimp after the short bath and place on ice to stop all residual cooking. Wait until the broth has cooled down and pour about 1 ½ cups of broth into a bowl
  • Then add the ketchup, hot sauce, juice of 2-3 limes and salt and pepper to taste.
  • Chop the cooled shrimp and then add the shrimp and the diced vegetables to the broth. Mix and then add more lime, hot sauce or salt and pepper as needed.
  • Serve with crispy corn chips.