I love this version of shrimp cocktail, it’s sort of like a virgin Bloody Mary with cucumber, celery, red onions, avocados, and lots of shrimp. Perfect for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it were gazpacho. Enjoy!
Ideas for What to Store with Shrimp Cocktail
Grilled Mexican Street Corn (Elote) Slow Cooker Mexican Pulled Pork Tacos Instant Pot Mexican Pulled Pork (Carnitas) Mexican Street Corn Nachos Mexican Tostada
I a pinch, V8 juice, Tomato juice, or Clamato juice can substitute for the ketchup, but ketchup is the standard ingredient.
If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid. If you want to skip that step, just bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it. Serve in parfait glasses or in small bowls with tortilla chips on the side.
