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Shrimp Cocktail

A bright, fresh dish that's perfect as a starter, snack, or light meal, combining shrimp with flavorful tomatoes, lime juice, and fresh vegetables for a healthy seafood appetizer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Light Meal, Snack
Cuisine: Healthy, Seafood
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Broth
  • 4 cups water
  • 1 quarter large white or yellow onion
  • 1 medium carrot, peeled and sliced in half (lengthwise)
  • 1 large fresh garlic clove, sliced half way to release flavor
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 pound raw medium or large shrimp (about 30 large shrimps, with shells)
For the Cocktail
  • 8 oz Clamato juice
  • 1 quarter cup ketchup
  • 1/3 cup lime juice (about 3 or 4 juicy limes), freshly squeezed
  • 1 teaspoon Maggi seasoning
  • 2 Tablespoons hot sauce (your favorite, such as huichol, cholula, valentina, etc.)
For the Salad
  • 2 cups reserved shrimp broth
  • 2 large cucumbers, peeled, seeds removed and finely chopped
  • 1 small onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 large jalapeños or 1 serrano pepper, finely chopped
  • 1/2 cup chopped cilantro
  • 1 teaspoon kosher or sea salt (to taste)
  • black pepper (to taste)
  • 1 large avocado or 2 medium ones (or more according to taste)
  • Fresh limes, tostadas, tortilla chips or saltine crackers (for serving)

Method
 

Preparation
  1. Peel and devein the shrimp, reserving the shells.
  2. In a medium pot, combine water, onion, garlic, bay leaves, and salt. Bring to a soft boil with shrimp shells and cook for about 20 minutes. Remove and discard shells.
  3. Add shrimp to the hot broth and cook until just pink and opaque, about 2 to 3 minutes. Transfer shrimp to a bowl with ice water to cool. Let the broth cool and reserve.
Mixing the Cocktail
  1. In a medium bowl, mix Clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce, and shrimp broth.
  2. In a large bowl, combine cooked shrimp, cucumber, onion, tomato, jalapeño or serrano, cilantro, salt, and pepper. Add the broth mixture and gently mix in chopped avocado.
  3. Chill for at least 30 minutes in the refrigerator.
  4. Serve in bowls with tostadas, saltines, or tortilla chips, and lime slices on the side.

Notes

Store the shrimp cocktail in an airtight container in the refrigerator for up to 2 days. The vegetables will release water over time, best consumed within 24 hours. Do not freeze prepared shrimp cocktail with avocado; avocado will turn brown and get mushy. Cooked shrimp can be frozen separately for up to 3 months.