Mexican Shrimp Cocktail

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250 grs. of prawns
2 lemons
1 cucumber
2 tomatoes
1 red onion
Handful of assorted chilies
1 cup of tomato juice
1 avocado
1 splash of tabasco
Pepper and salt to taste


Thaw the prawns in a bowl in the fridge. Wash them and remove the excess liquid with a kitchen paper.

Remove the peel from the prawns with your hands.

Reserve the cooked shrimps in a bowl.

Pour a splash of olive oil in a pan and pour the meat of the prawns, add a few drops of lemon and mark them 1 minute per side.

Chop 2 diced tomatoes, avocado, red onion, chilies and cilantro, and pour them into a deep bowl.

Add to the bowl a glass of tomato juice, lemon juice, salt and pepper.

Add a splash of tabasco with care not to overdo so that the cocktail does not bite much.

We serve the cocktail in 4 glasses, we pour its juices on it and decorate the glass with a shrimp marked “asomada” and a slice of lime.


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