OMG, don’t lose this recipe for Mexican Shrimp Cocktail!
This refreshing, zesty dish is a perfect appetizer for your next gathering or a light meal on a hot day.
A classic comfort food combination, baked chicken and rice is a staple for any home cook. This effortless recipe promises tender, juicy chicken and flavorful rice, perfectly baked in one dish.
Here’s what you’ll need:
- 2 lbs jumbo shrimp
- 2 celery stalks, sliced thin
- 1 jalapeno, seeded, finely chopped
- 1 cucumber, chopped
- 2 avocados, peeled, pitted, chopped
- 2 handfuls fresh cilantro, chopped
- 1/2 small white or yellow onion, finely chopped
- 2 limes, juice & zest
- 1 orange, juice & zest
- 11.5 ounce can tomato juice
- 1/2 cup tomato sauce
- 2 garlic cloves, grated
- Favorite hot sauce, to taste
- Salt/pepper, to taste
Instructions:
1. Bring a large pot of water to a boil. Add shrimp and boil until they curl into a loose C shape and are cooked through. Drain and transfer to ice or cool under water. Cut shrimp into bite-sized chunks.
2. In a large bowl, combine shrimp, celery, jalapeño, cucumber, avocado, cilantro, and onion.
3. In a separate bowl, combine lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt, and pepper. Pour this mixture into the shrimp bowl and stir.
4. Chill for 1 hour, then serve.
Perfect for summer parties! 
