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mexican shrimp cocktail recipe Clamato Free Tomato Lime Glass
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General, Gluten-Free, Keto-friendly
Description
This Mexican shrimp cocktail recipe offers a vibrant, Clamato-free tomato-lime glass. It’s a healthy, high-protein dish perfect as an easy dinner or stunning appetizer that avoids artificial ingredients.
Ingredients
- 1.5 lbs cooked shrimp, peeled, devained, tail-on or off (often use frozen wild-caught shrimp, thawed)
- 4–5 ripe Roma tomatoes (450-570g), finely diced
- 0.5 red onion (75g), finely minced (can substitute with sweet onion)
- 0.5 cup (12g) fresh cilantro, chopped
- 1–2 jalapeños (15-30g), seeded and minced
- 1 large avocado (200g), diced (added just before serving)
- 0.5 cup (120ml) fresh lime juice (about 4–5 limes)
- 0.25 cup (60ml) fresh orange juice
- 2–3 tbsp (30-45ml) ketchup (optional, use low-sugar if adding)
- 1–2 tbsp (15-30ml) hot sauce (such as Valentina or Tapatío)
- Salt, to taste
- Fresh black pepper, to taste
Instructions
- Prepare the Shrimp: If using raw shrimp, boil or steam until pink and opaque (about 2-3 minutes), then immediately plunge into an ice bath. If using pre-cooked, ensure they are thawed and gently patted dry.
- Chop and Mince: Finely dice the Roma tomatoes, mince the red onion, chop the fresh cilantro, and mince the jalapeños. Dice the avocado last, right before combining, to prevent browning.
- Whisk the Clamato-Free Base: In a large mixing bowl, whisk together the fresh lime juice, orange juice, ketchup (if using), and hot sauce. Season generously with salt and pepper until tangy and bright.
- Combine Ingredients: Add the prepared shrimp, diced tomatoes, minced red onion, chopped cilantro, and minced jalapeños to the bowl with the liquid base. Gently fold everything together until well coated. If the mix looks dry, add 1-2 tablespoons more lime juice.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour, to allow flavors to meld. Just before serving, gently fold in the diced avocado.
Notes
For the best flavor, choose wild-caught shrimp and organic produce. Freshly squeezed lime and orange juice make a significant difference. For a keto version, omit ketchup or use a sugar-free alternative. This dish is naturally gluten-free. For plant-based, swap shrimp for hearts of palm or marinated mushrooms.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing, Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 197 calories
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 67 mg