I love Mexican Shrimp Cocktail–that wonderful mixture of shrimp and avocado, usually some onions, probably cilantro and lime, all in a V-8 style juice mixture. In my case, actual V-8.
I had not made it at home before, but I had shrimp, avocado, cilantro, and a hankering. So I bought a bought a bottle of V-8 because I thought I saw it used in some recipes, and I started googling around.
Here is what I ended up with.
I’m on a slighty restricted diet right now (in fact the V8 and tomatoes are probably pushing a little, the hot sauce definitely is). So I decided for now to leave out any onion or jalapeño. I might not even add it in the future, this tasted great without them.
I had a small bag of frozen raw medium shrimp, so the first thing was to cook them. I put on a pot of salted water with a thick slice of lemon, added the shrimp, and brought it to a boil. I boiled it just 3 minutes and they were done.
Next up was the avocado, which I cut in half and then made crisscross slices in the avocado still in the peel. I used a large spoon to simply scoop out what was now diced avocado.
I used half a cucumber, peeled, seeded, then diced.
I had some cherry tomatoes handy so I took a handful and diced those too.
And a very generous half a bunch of cilantro, also chopped.
Into a large bowl everything went.
I added the drained, chilled shrimp, added a few squeezes of lime juice, and gently mixed the salad together. I then poured over enough V8 to almost act as a dressing, and mixed the salad again. I didn’t want a soupy bowl of shrimp cocktail, although I have seen it that way.
I put the recommended Tabasco sauce on the side, as well as salt and pepper and let Steve add what he wanted. He doesn’t like things too spicy, I do. So I could a few shakes of the pepper sauce, and he could have it without.
Merri’s Mexican Shrimp Cocktail
1 12 oz package of frozen raw medium shrimp
1 large slice lemon
1/2 large cucumber
1/2 to 1 cup cherry tomatoes
1/2 of a large bunch of cilantro
Lime juice to taste
V8 juice to cover
Tabasco sauce and lime wedges on the side
Thaw and remove the shells and tails from the shrimp. Place in a large sauce pan and add water to one inch above the shrimp. Generously salt, and add a thick slice of lemon. Bring to a boil and boil just 3 minutes. Check and if they have turned pink, they are done. Larger shrimp may take longer, but you are unlikely to go over 5 minutes. Do not overcook or they will be tough and chewy.
Drain the shrimp, and place the shrimp in ice and ice water to chill.
Cut large dice from the avocado. Peel and seed 1/2 of a large cucumber. Cut the cucumber into dice slightly smaller than the avocado. Dice the cherry tomatoes. Do a rough chop of the cilantro.
Place the avocado, cucumber, cherry tomatoes, and cilantro into a large bowl. Squeeze lime juice over the top and add salt and pepper to taste if you like. Gently mix together so that you don’t start breaking up the avocado.
Drain and add the chilled shrimp, then pour over the V8 juice to an amount you are happy with. Mix together then serve with lime wedges and Tabasco (or other hot sauce of your choice) on the side.
This is really at its best if you have time to chill it before serving. If you don’t have that time, at least tried to have the shrimp and V8 chilled.
Adjust to your own tastes. Diced red onions and finely diced jalapeños are often added.