Recipe courtesy of Rick Bayless
Recipe courtesy of Rick Bayless
Watch how to make this recipe.
Mexican-Style Shrimp Cocktail
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 95 mg
- Sodium
- 858 mg
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 95 mg
- Sodium
- 858 mg
Ingredients
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Directions
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
