appetizer
Mexican Shrimp Cocktail
Grilled shrimp with tangy cocktail sauce
🥗
Prep Time
45 min
Yield
8
Scale Recipe
- plus ½ teaspoon sea salt1 tablespoon
- ancho chile powder2 teaspoons
- olive oil3 tablespoons
- (210 ml) fresh lime juice14 tablespoons
- pounds (1.35 kg) large shrimp (about 15 to 17 per pound), peeled, deveined, rinsed, and patted dry3 lbs
- (420 ml) ketchup1¾ cups
- (240 ml) orange soda1 cup
- chipotles en adobo, with3
- sauce (2½ ounces/70 g)1 tablespoon
- Maggi Seasoning sauce¼ teaspoon
- Worcestershire sauce1 teaspoon
- fish sauce2 teaspoons
- (20 g) finely chopped fresh cilantro½ cup
- (130 g) chopped red onion1 cup
- medium avocados, pitted, cubed, and peeled2
Instructions
1
In a large bowl, mix 1 tablespoon of the salt, the ancho chile powder, 1 tablespoon of the olive oil, and 2 tablespoons of the lime juice. Add the shrimp and toss to combine.
2
Preheat your grill to 425°F (220°C) if using a pellet grill, to high heat if using gas, or for direct cooking if using charcoal, with the lid closed, for 15 minutes.
3
Place the marinated shrimp on skewers and place them on the grill, directly over the high fire. Close the lid and cook for about 8 minutes, flipping once, until the shrimp are firm and have turned pink. Remove from the grill and allow to cool.
4
In a blender, combine the ketchup, the remaining ¾ cup (180 ml) lime juice, the soda, chipotles, the remaining 2 tablespoons olive oil, the Maggi Seasoning, Worcestershire sauce, fish sauce, 1 cup (240 ml) water, and the remaining ½ teaspoon salt. Blend until smooth and transfer to a large bowl.
5
Add the grilled shrimp, cilantro, chopped onion, and cucumbers to the bowl and stir to combine.
6
Top the shrimp cocktail with the avocados, divide among 8 cocktail glasses,
Baking Notes
No notes yet. Add one after your next bake!