Mexican Shrimp Cocktail

We are surrounded by Mexican food where I live, which I have come to appreciate over the years. So, when I was given Gordon Ramsay’s Healthy, Lean, & Fit book, I was immediately drawn to the recipe for a Mexican shrimp cocktail. I have made this recipe several times and it is a winner on my table. It is made with a tangy tomato-based sauce. 

My husband and I enjoyed this dish with a white Burgundy and some crusty bread (or tortilla chips). It is perfect for a warm summer evening or lunch on the balcony. Life is good when you can enjoy a meal like this. If you are ambitious, you can cook the shrimp yourself. I didn’t, as I am at a certain age where I get tired after awhile. To simplify, I buy already cooked shrimp. 

I made some changes to the recipe, using cherry tomatoes instead of regular tomatoes. I substituted a Meyer lemon for the lime because I have a lemon tree. I peeled the cucumber.  

Print the recipe

This recipe is a dinner for two and an appetizer for four. 

Ingredients:
1½ TBS ketchup
Juice of ½ orange
1 tsp. Worcestershire sauce
Juice of 1 lime 
¼ cup cilantro, roughly chopped  
4 medium-sized tomatoes 
1 small white onion, finely diced
1 cucumber, finely diced 
14 ounces cooked shrimp, peeled and deveined
1 ripe avocado, diced
Sea salt and freshly ground pepper
Lime pieces to garnish

Directions:
In a large bowl, mix the ketchup, orange juice, Worcestershire sauce, and lemon juice. Add the cilantro, tomatoes, onions, and cucumbers. Season with salt and pepper. Stir in the shrimp and coat with the sauce. Taste and add more salt and pepper if necessary. 
Serve the shrimp cocktail in a pretty glass or bowl with the avocado slices over it, topped with a slice of lime. If you want to add some hot sauce, go ahead (but I didn’t). 
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Guten Appetit!
Recipe by Gordon Ramsey
Posted by © sunnycovechef.com
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Here are some of my other shrimp recipes.  

This easy to make avocado salad with tiny bay shrimp has been a crowd pleaser in my house for years. It's a light meal for either lunch or dinner. You can prepare this in no time at all.
click here for the recipe

This baked shrimp with Quinoa, feta, and peas makes a scrumptious meal. 
​click here for the recipe

This salad is made with a celeriac root and could be a distant cousin of a Waldorf or a Caesar salad. It's a delicious combination.
​click here for the recipe

This apricot jicama salad is flavored with ginger . A perfect summer salad for a hot day. 
​click here for the recipe