• 1 cup clam juice   
  • 1/4 teaspoon dried oregano   
  • 1 pound large shrimp, peeled and deveined     
  • 1 1/4 cups peeled, seeded, diced ripe tomatoes     
  • 1 cup diced English cucumber   
  • 1/2 cup diced celery     
  • 1/2 cup finely diced red onion     
  • 2 tablespoons seeded and diced jalapeno peppers     
  • 1/2 cup ketchup   
  • 2 limes, juice   
  • 2 tablespoons freshly chopped cilantro, plus more for garnish     
  • Mexican-style hot sauce, to taste 
  • 1 large Hass avocado, cubed


Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature. Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended. Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours. If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.

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