Here’s a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 pound Jumbo shrimp, peeled and deveined
- 1 cup ketchup
- 1 cup freshly-squeezed lime juice, plus 2 tbsp
- 1 tablespoon hot sauce, preferably Mexican (add more to taste)
- 2 tablespoons extra-virgin olive oil
- 1/3 cup chopped cilantro, plus several sprigs for garnish
- 1/2 medium white onion, chopped (about 1/2 cup)
- 1 cup jícama and/or cucumber, diced and peeled
- 1 avocado, peeled, pitted and cubed
- Several lime slices for garnish
- Tostadas, chips or saltine crackers for serving
Instructions
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 209 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 95 mg |
| Sodium | 858 mg |
Reviews
Loved this. As did our guests.
I also added 1 cup of Clamato so was not quit as thick.
This recipe is so easy and so delicious. I have been making it for years. (I am know for it and am asked to bring it to gatherings routinely!). Don’t use precooked shrimp, the texture won’t be right. This recipe is a winner.