Mexican Shrimp Cocktail, a Nice Twist!

Mexican Shrimp Cocktail, a Nice Twist!

Time: 30 mins


  • 1 bunch cilantro
  • 4 medium tomatoes, diced
  • 1 bunch green onion, white parts and some tender greens, thinly sliced
  • 1 lb medium shrimp, peeled and shells reserved
  • 1 (8 ounce) bottle clam juice (standard size found in grocery store)
  • 1/4 head iceberg lettuce, thinly sliced (or cabbage)
  • 2 tablespoons ketchup
  • 2 limes, juice of
  • Tabasco sauce, to taste


  • 1 Wash cilantro, chop leaves and discard stems.
  • 2 Mix with tomatoes and onions and set aside.
  • 3 Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.
  • 4 Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.
  • 5 Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)
  • 6 Top with shrimp and tomato mixture
  • 7 Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.
  • 8 Chill until ready to serve.
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