Spicy Shrimp Cocktail

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If you're on the hunt for an appetizer that’s as refreshing as it is flavorful, look no further than this Spicy Shrimp Cocktail. This dish is the ultimate combination of fresh, zesty ingredients with just the right amount of heat to tantalize your taste buds. Perfect for a casual summer gathering, a festive holiday spread, or even a romantic dinner for two, this recipe strikes the ideal balance between simplicity and elegance.

What makes this shrimp cocktail stand out is its vibrant medley of textures and flavors. The plump, chilled shrimp pair beautifully with the crunch of cucumber, the juicy burst of fresh tomato, and the creamy richness of avocado. Add to that the bold kick of jalapeño and a tangy salsa-based sauce, and you’ve got a dish that’s both refreshing and packed with personality.

This recipe is not only quick to prepare but also incredibly versatile. You can make it ahead of time, serve it in elegant martini glasses for a chic presentation, or even dish it out in bite-sized portions for a fun party treat. Whether you’re spicing up your next dinner party or looking for a light, flavorful dish to impress your guests, this Spicy Shrimp Cocktail is guaranteed to deliver.

Let’s dive into the recipe and bring this vibrant, crowd-pleasing dish to life!

Serves: 2-4 

Prep time: 40 minutes

Chill time: 1 hour

173 calories per serving (If serving 4)

Ingredients:

• 3 tablespoons onion, finely chopped

• 2 tablespoons freshly squeezed lemon juice

• ½ pound chilled, cooked medium shrimp (peeled, deveined, tails removed)

• 1 tomato, finely chopped

• ⅓ cucumber, finely chopped

• 1 jalapeño pepper, seeded and finely chopped

• Salt, to taste

• ½ teaspoon ground black pepper

• ½ cup salsa picante sauce (preferably Valentina Salsa Picante)

• ½ cup ketchup

• 1 bunch fresh cilantro, stems discarded, leaves chopped (optional)

• 1 avocado, peeled and diced

• Lemon or lime wedges, for serving (optional)

Directions:

1. Prepare the Onion Mixture: In a small bowl, combine the chopped onion and freshly squeezed lemon juice. Let it sit for 10 minutes to soften the onion and mellow its flavor.

1. Mix the Base: In a large bowl, combine the cooked shrimp, chopped tomato, cucumber, and jalapeño. Season with salt and ground black pepper, and stir to combine.

2. Make the Sauce: In a separate bowl, mix the salsa picante sauce and ketchup. Add the onion and lemon juice mixture, stirring until thoroughly combined.

3. Combine Everything: Pour the sauce over the shrimp mixture and gently stir until evenly coated.

4. Add the Avocado: Carefully fold the diced avocado into the shrimp mixture, being cautious not to mash it.

5. Chill: Cover the bowl and chill the shrimp cocktail in the refrigerator for at least 1 hour to allow the flavors to meld.

6. Serve: Spoon the chilled shrimp cocktail into serving glasses, such as martini glasses or small bowls, for an elegant presentation. Garnish with fresh cilantro leaves, if desired, and serve with lemon wedges on the side.

Additional Notes

• Make It Spicier: If you love extra heat, leave some of the jalapeño seeds or add a dash of hot sauce to the sauce mixture.

• Shrimp Substitute: If you’d like to try a twist, substitute cooked shrimp with cooked crab meat or a mix of seafood.

• Make-Ahead Tip: Prep the base (shrimp, vegetables, and sauce) ahead of time, but fold in the avocado just before serving to keep it fresh and vibrant.

• Serving Idea: For a fun party option, serve the shrimp cocktail in small shot glasses for individual portions.