Wild West Coast Shrimp Cocktail, Mexican Style!
As we approach holiday season, I decided to share this easy Mexican appetizer recipe, as a healthy and crowd pleasing entertaining option. It’s a fun, casual alternative to heavier meat and cheese plates. Don’t get me wrong, I love a good charcuterie platter, but when you're hosting or attending parties weekly, a lighter option can be very welcome.
This Shrimp Cocktail recipe uses fresh, local BC hand peeled pink shrimp which are second only to the sidestripe shrimp in delicate, delicious flavour. I swapped out the ubiquitous ketchup for a combination of briny Clamato and piquant chili sauce and BAM! I finally achieved the flavour from my Mexican memories! Serve with lots of tortilla chips, or if you want some healthier dippers, you can use cucumber cups or endive spears.
Coctel De Camarones - Mexican Shrimp Cocktail
This makes approximately 3.5 cups and will serve 6-8 people depending on the amount of other food served.
Ingredients
- 1/4 c Red Onion, Finely Chopped
- 1/4 c Tomato, Finely Chopped
- 1 Jalapeno, Finely Chopped Feel free to use less depending on spice level preference
- 1/4 c Cucumber, Finely Chopped
- 1/4 c Green Onions, Finely Sliced
- 1/2 Lime, Juiced
- 1/3 c Chili Sauce I used Heinz brand
- 1 c Clamato Juice I used Motts
- 1/2 c Cilantro, Roughly Chopped
- 1 c Wild BC Shrimp (Approx 325 grams) cooked and peeled. I used pink shrimp
- Salt & Pepper To Taste
- Hot Sauce To Taste
Instructions
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In a medium bowl, combine red and green onion, tomato, jalapeno, cucumber and lime juice.
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Add chili sauce and Clamato and stir until combined.
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Add shrimp and cilantro, then stir and season to taste with hot sauce, salt and pepper.
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Let chill in fridge 30 min (or up to 8 hours) then spoon into serving dish or mini cucumber cups to serve.
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*Note: If serving in cucumber cups, use slightly more salt and spice as the strength of flavour will be diluted by the cucumber.
View more of Sabrina's great, West Coast recipes at sabrinacurrie.com/
