Jason Stoner's Mexican Shrimp Cocktail
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Jason Stoner's Mexican Shrimp Cocktail
When I lived in Dallas, I used to frequent a restaurant named Hook Line & Sinker. Their Mexican Shrimp Cocktail was amazing. I spent a few years searching and fine-tuning mine. This recipe is so fresh and delicious — versatile enough as a side, a dinner, or an appetizer, and you can bring it anywhere from a picnic to a fancy dinner party. ~Jason Stoner
Check out this Sunday Dinner post where I used this recipe.
Ingredients:
- 2 pounds unpeeled small fresh shrimp
- 6 cups water
- 2 to 3 tablespoons fresh lime juice
- 3 garlic cloves, pressed
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 cup ketchup
- ½ cup fresh lime juice
- ¼ cup minced sweet onion
- ½ to 1 teaspoon hot sauce
- ½ cup chopped tomato
- ½ cup chopped fresh cilantro
- Avocado slices, lime wedges, and saltines for serving (optional)
Directions:
- Peel and devein shrimp if desired.
- Bring 6 cups water, lime juice, garlic, salt, and pepper to a boil in a large saucepan. Add shrimp and cook 2 to 3 minutes or just until pink. Drain, reserving ½ cup of the cooking liquid.
- Stir together reserved liquid, ketchup, onion, and hot sauce. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines if desired.
Source:
Jason Stoner
