Mexican Shrimp Cocktail with Summer Vegetables

5 from 3 votes

A quick and easy appetizer that also doubles as a healthy dinner for two!

Prep Time20

Cook Time5

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 185kcal

1 pound large shrimp (26-30 per pound) peeled, deveined, tails removed
1 tablespoon salt
1 cup chilled regular or low sodium V-8 juice
1 English cucumber peeled, cut into ½-inch pieces
1 tablespoon Sriracha sauce
½ cup ketchup
3 tablespoons fresh lime juice from 1 lime
1 cup minced red onion
1 yellow or orange sweet pepper seeds and core removed, chopped into ½-inch pieces
1 large ear corn on the cob grilled, and corn cut from the cob (about 1 cup)
¼ cup fresh cilantro minced
1 medium avocado seeded, peeled, cut into ½-inch pieces

To cook the shrimp, bring about 3 cups of water to a boil over high heat. Add the salt, and remove the pot from the heat once it's boiling.
Add the shrimp, cover, and let the shrimp sit in the hot water for about 5 minutes. Stir them once or twice.
After 5 minutes, check to make sure the shrimp are opaque. Fill a large bowl with ice and water. Drain the shrimp and place them in the bowl to chill quickly.
Alternatively, you can use precooked, peeled shrimp.
While the shrimp chill, combine the V-8, ketchup, Sriracha, and lime juice in a small mixing bowl or large measuring cup. Stir well. Set aside.
Drain the shrimp well and spill out the ice and water. Cut the cooled shrimp into thirds, crosswise.
Return the shrimp to the bowl. Add the cucumber, sweet pepper, onion, corn, and cilantro to the shrimp. Toss lightly.
Pour the cocktail sauce over the shrimp and vegetables. Toss to combine. Add the avocado chunks and fold gently.
Serve in small bowls or martini glasses with chips or crackers if desired.

Nutrition info is with regular (not low-sodium) V-8 juice.