Quick Simple Mexican Shrimp Cocktail

The weather is getting warmer, so it’s time to make cold recipes. This Quick Simple Mexican Shrimp Cocktail requires five ingredients, the crunch from cucumbers and onions to the shrimp’s chewiness. But it’s the cilantro that makes the biggest impression.

When I first got married, this was one of the first foods I learned how to make. Before this, I had never tried shrimp cocktails and found out I was missing out.

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Let’s start making Mexican Shrimp Cocktail

Ingredients

• Raw uncooked shrimp– You can also use frozen cooked shrimp if that’s what you can find. Just thaw out and chop into small pieces.
• Cucumbers
• Onion
• Cilantro
• Vegetable juice– You can use any vegetable juice of your choice. My favorite brand to use for this recipe is Clamato.

Instructions

1. In a medium pot over high heat, place shrimp and cover completely with water; bring to a boil then to a simmer; once the shrimp begins to turn orange, the shrimps are done.
2. Place cooked shrimp in a colander and run the shrimp under cold water to stop the cooking.
3. Begin peeling the shell off the shrimp; once peeled, dice the shrimp into small pieces.
4. In a medium bowl, place chopped shrimp, diced cucumber, diced onion, diced cilantro, and vegetable juice; mix well.

Note

• I like to have this with saltine crackers on the side. You can also serve it with tostadas on the side.
• My husband like’s it with a slice of cheddar cheese on the side.
• Any remaining can be stored in an airtight container in the refrigerator for up to 2 days.

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