Fresh, fun and incredibly flavorful, this Mexican Shrimp Cocktail is the perfect appetizer or main dish to liven things up at your next get together.
If you’re looking to shake things up, we’ve got you covered. Don’t get us wrong, good old fashioned shrimp cocktail is truly delicious. However, this combination of juicy shrimp served with a bright flavorful vegetable mixture is not only perfect for a crowd, but it’s so good you may want to save this one just for yourself. The colder months can get you down and in a food rut, so let’s shake things up and put a little spice in our lives, shall we?!
We really wanted to highlight the shrimp in this dish. You can definitely boil them if you would prefer, but a little seasoning and a quick sear on these voluptuously large shrimp adds just the right amount of delicious flavor and texture to go along with the spicy vegetables. Also, we promise this is a faster way to prepare the shrimp. No waiting for water to boil is a bonus. This dish would make a perfect starter to a bigger Mexican feast or a fantastic main dish served with tortillas.
Mexican Shrimp Cocktail Recipe
Prep Time: 10 Minutes
Cook Time: 10 Minutes
- 2 Lbs Jumbo Shrimp
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Paprika
- 1 TBSP Olive Oil
- 1 Jalapeno, seeded if too spicy and diced small
- 1 English Cucumber, diced
- 1 Avocados, peeled and diced
- 2 Handfuls Fresh Cilantro, chopped well
- 1 Shallot, finely chopped
- 2 Garlic Cloves, minced
- 1 Lime, zested and juiced
- 1 14.5 ounce Can Petit Diced Tomatoes
- 1 cup Corn
- 1 cup Cherry Tomatoes, sliced in half
- Hot Sauce to taste
- Salt to taste
- Pepper to taste
- Chop the jalapeno through garlic. Place them in a large bowl along with the lime zest, lime juice, diced tomatoes, corn, cherry tomatoes, hot sauce, salt and pepper. Place this mixture in the refrigerator while you cook the shrimp.
- Heat a large non-stick skillet over medium heat. Add oil to the pan. Pat the shrimp dry. Season them with garlic powder, onion powder, paprika, salt and pepper. When the oil is heated, add the shrimp to the pan in a single layer, making sure not to overcrowd the shrimp.
- Cook the shrimp for 1-2 minutes on the first side. You’re looking for a slight golden brown color and a little pink starting to form. Flip shrimp and cook an additional 1-2 minutes or until opaque and cooked through. Be careful not to overcook them. You will need to watch them carefully since they cook quickly.
- Remove the shrimp from the pan and allow to cool. At this point you can refrigerate them if you want them cold or allow them to cool before serving.
- When ready to serve, place the vegetable mixture in a small glass or bowl and hang the shrimp from the edge. Garnish with extra cilantro.