Few appetizers are more refreshing than this citrusy Veracruz-Style Shrimp Cocktail.
It has it all: something sweet, something spicy, something salty and something fatty. It is nourishing, satisfying albeit light.
Oh, yeah, did I mention it will take you 10 – 15 minutes to fix it? So what’s not to like?
Just thaw your cooked shrimp in the fridge, chop the veggies, mix everything in a bowl and you’re good to go! This Veracruz-Style Shrimp Cocktail will not disappoint.
Better yet, there are no exotic, hard-to-find ingredients. You surely have most of them in your pantry and your fridge and they are just waiting for you to put them deliciously together.
This version is the most popular in the Mexican state of Veracruz; every other coastal state has their own recipe with multiple variations. The main ingredients, however, remain constant.
Furthermore, this entrée not only has the seal of approval of El Gringo, but it is one of his favorites.
Enjoy this tasty appetizer with saltine crackers, on tostadas or with tortilla chips.
Additionally, you can garnish with avocado slices. For an extra kick, top with your favorite bottled salsa, or simply make your own. Here is an idea: Tomatillo Salsa Verde.
Veracruz-Style Shrimp Cocktail
Ingredients
- 1 lb. small, peeled, cooked shrimp
- 1 cored, chopped, large tomato
- 1/2 onion, finely chopped
- 1 or 2 pickled, seeded, chopped jalapeños, plus some of the can pickling juice
- 1/2 cup sliced green olives
- 1/4 cup finely chopped cilantro
- 1/2 cup extra-virgin olive oil
- 1/2 cup ketchup (add more to taste)
- 1/2 cup orange flavored soda
- 1/4 cup Mexican lemon juice (lime juice)
- Salt and pepper to taste
Instructions
- Thaw shrimp. Once thawed mix it with tomatoes, onions, jalapeño, olives and cilantro.Stir in liquid ingredients. Salt and pepper to taste. Mix well.
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