Mexican-Style Shrimp Cocktail

1. 1

   In a saucepan over medium-high heat, bring the clam juice and oregano to a boil. Add the shrimp; cook and stir just until the shrimp turn pink, about 2 minutes. (They will not be fully cooked.) Using a slotted spoon, transfer the shrimp to a bowl and let them cool to room temperature. Reserve the cooking liquid.

2. 2

   While the shrimp cool, combine the tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently stir in the reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until evenly mixed.

3. 3

   Place four whole shrimp in a small bowl and cover with plastic wrap. Chop the remaining shrimp into bite-sized pieces; add them to the vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.

4. 4

   When ready to serve, gently stir the avocado into the shrimp cocktail. Divide among four glass bowls; top each with one chilled whole shrimp and garnish with cilantro.

• Calories 299.54 kcal Moderate
• Protein 24.77 g Good Source
• Carbs 29.1 g Moderate
• Total Fat 10.03 g Moderate
• Saturated Fat 1.18 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 149.2 mg High
• Sodium 1199.37 mg High
• Fiber 5.98 g Good Source
• Sugar 10.36 g High
• Added Sugar 6.5 g Moderate
• Calcium 147.84 mg Moderate
• Iron 1.32 mg Low Source
• Potassium 736.83 mg Moderate
• Vitamin A 406.6 mcg_rae Good Source
• Vitamin C 47.84 mg Good Source
• Vitamin D 0.89 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Fish 🐟
• Celery
• Tomatoes 🍅
• Onions 🧅