Mexican Shrimp Cocktail Recipe

Ingredients:

1. 2 lb shrimp, cooked & cooled
2. 4 roma tomatoes, finely chopped
3. 1 white onion, finely chopped
4. 2 jalapeños, finely chopped
5. ½ cup cilantro, chopped
6. 2 cup ketchup
7. 2 cup Clamato juice
8. 1 juice of orange,
9. ¼ cup lime juice, fresh is best
10. 2 tbsp hot sauce
11. 1 tbsp salt
12. 2 tsp black pepper
13. 2 tsp garlic powder
14. Avocados for serving
15. Saltine Crackers
16. Tostadas
17. Pork Rinds

Directions :

To a large bowl, add the tomatoes, onion, jalapeño, cilantro, chop everything as big or as small as you’d like.

4 roma tomatoes, finely chopped

1 white onion, finely chopped

2 jalapeños, finely chopped

½ cup cilantro, chopped

Step 2

With the shrimp, you can boil raw shrimp & let it cool down. Leave half of the shrimp whole & chip the other half of the shrimp into smaller chunks. Add the shrimp to the large bowl with the veggies.

2 lb shrimp, cooked & cooled

Step 3

To the bowl with the shrimp and veggies add the clamato, ketchup, orange juice, lime juice, hot sauce & the spices. Mix to combine & taste for seasonings, adjust as needed.

2 cup ketchup

2 cup Clamato juice

1 juice of orange,

2 tbsp hot sauce

1 tbsp salt

2 tsp black pepper

2 tsp garlic powder

Step 4

If you’re serving the entire bowl right away, go ahead and mix in 1-2 diced avocados at the very end, if you’re meal prepping, only add in the avocado as you’re eating it, so that the avocado doesn’t get super mushy.

Avocados for serving

Step 5

If your shrimp was already cold/chilled, serve right away, or let chill once mixed in the fridge for at least 30 minutes.

Step 6

Serve with saltine crackers, tostadas or Chicharrones(Pork Rinds) to keep it keto/low carb.

Saltine Crackers

Tostadas

Pork Rinds

Enjoy !!