This Mexican Shrimp Cocktail from tinsuf is a fresh, colorful, and refreshing seafood recipe, perfect for hot summer days, family gatherings, summer parties, or a light dinner. It features tender shrimp, crisp cucumber, juicy Roma tomatoes, red onion, cilantro, jalapeños, and creamy avocado for a perfect blend of bright, tangy, and delicious flavors. Unlike a hearty seafood platter, Mexican Shrimp Cocktail is served chilled, making it ideal to make ahead for picnics, barbecues, or quick lunches. The shrimp provide lean protein, the vegetables add crunch and freshness, and the avocado topping elevates every serving. Ingredients 700g peeled medium shrimp, 1/2 tsp salt, for cooking the shrimp, 250ml diced cucumber, 250ml diced Roma tomatoes, 180ml finely chopped red onion, 125ml chopped cilantro, plus extra for garnish, 1-2 chopped jalapeño or serrano peppers (seeded if desired), 1 large sliced avocado, for garnish Instructions Bring a pot of water to a simmer and add 1/2 tsp salt. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery quickly. Drain them and plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain the shrimp well and chop them if desired. In a large bowl, combine the cooked shrimp, diced cucumber, Roma tomato, red onion, chopped cilantro, and sliced jalapeño or serrano peppers. Gently mix until well combined. Refrigerate for 20 to 30 minutes before serving to allow the flavors to meld and keep the cocktail chilled and refreshing. When ready to serve, divide the shrimp cocktail among cups, bowls, or glasses. Top each serving with avocado slices and fresh cilantro. Serve chilled with tortilla chips, crackers, tostadas, or lime wedges.
