Mexican Shrimp Cocktail

Course Appetizer


  • 1 c Water
  • 1/3 c Lime Juice
  • 1 ea Clove Garlic; Finely Chopped
  • 2 ts Salt
  • 1 x Pepper; Dash of
  • 24 ea Shrimp; Raw
  • 1 ea Avocado; Peeled And Chopped
  • 2 ea Jalapeno Chiles
  • 1/4 c Tomato; Chopped
  • 2 tb Onion; Chopped
  • 2 tb Carrot; Finely Chopped
  • 2 tb Cilantro; Fresh, Snipped
  • 2 tb Vegetable Or Olive Oil
  • 1 1/2 c Lettuce; Finely Shredded
  • 1 x Lemon Or Lime Wedges


  • Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped.
  • Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat.
  • Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook.
  • Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water.
  • Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl.
  • Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes.
  • Divide shrimp mixture among dishes. Garnish with lemon wedges.


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