Mexican Shrimp Cocktail Recipe
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 3/4 pounds shrimp, shelled and deveined
2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon baking soda
6 tablespoons fresh juice from about 8 limes, divided, plus more as needed
1 cup diced white onion
3/4 cup tomato puree
1/2 cup ketchup
3 tablespoons chopped cilantro leaves and tender stems
2 tablespoons fresh juice from 1 orange
1 jalapeño or serrano pepper, stemmed, seeded, and finely diced
Saltines, for serving
Diced avocado, for garnish
Mexican-style hot sauce, such as Tapatío, for serving
Directions
In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170 degrees F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170 degrees F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Taste, then add more lime juice if desired. Top with avocado and serve immediately with saltines and hot sauce.