Look no further. This is the tasty shrimp appetizer you've been looking to serve at your next gathering. Coctel de camarones (Mexican shrimp cocktail), served as a shooter with a creamy avocado salsa.
What I love about Mexican shrimp cocktail is that it can be enjoyed as an appetizer or as a meal. It can be served as simple as you like or as elaborate as you like. This Mexican shrimp cocktail recipe is perfect for a small dinner party. Fresh jicama, cucumber and cilantro combined with a tangy tomato base and shrimp are so delicious. It's a tasty and inexpensive way to serve a shrimp appetizer you can feel great about. When you taste the avocado salsa that sits on top of this appetizer, you may have to prepare an extra bowl. It's extra creamy and compliments the tangy shrimp cocktail perfectly. If you are like me, and have a cupboard full of unused glassware, you probably have a collection of shot glasses that would be perfect for this recipe.
Now, there really is no excuse not to try this recipe.
For Shrimp Cocktail
1pound medium shrimppreviously cooked, reserve 8-10 whole shrimp for garnish
In a large bowl, combine all the ingredients listed. Reserve 12 whole shrimp for garnish and chop the rest into small pieces and add to cocktail. Taste for salt. Adjust to your liking. Cover tightly and chill for 1 hour. The longer it chills, the better it will taste.
In the blender, add all of the ingredients for the avocado salsa. Blend on high until smooth. Taste for salt.
Divide cocktail into tall shot glasses 3/4 of the way full. Fill the rest of the way with avocado salsa. Garnish with one whole shrimp, cilantro, chile limon powder and tortilla strips.
If you have the time, I suggest preparing the cocktail base, minus the shrimp, a day ahead. The flavors will be even better the next day. For the best shrimp flavor, cook a pound of raw shrimp in salted water for 3 minutes. Drain and cool over ice before adding to recipes.