Mexican-Style Shrimp Cocktail from Goya
Ingredients
- 2 lb cooked, peeled, deveined jumbo shrimp, tail removed, 16-20 count
- ¾ cup sliced white onion
- ½ cup Goya Lime Juice
- 1 pkg Sazon Goya with Coriander and Annatto
- 1 fresh jalapeno pepper, seeded and diced
- 1 8 oz can Goya Tomato Sauce
- ½ cup Goya Ketchup
- ½ cup Goya Tomato Clam Cocktail Mixer or clam juice
- 2 Tbsp Goya Hot Sauce
- 1 Tbsp Goya Adobo All-Purpose Seasoning with Pepper
- 2 avocados, halved, pitted, peeled, and sliced
- ¼ cup diced cucumber
- ¼ cup finely chopped fresh cilantro
- Goya Corn Tortilla Chips
Instructions
- Toss together shrimp, white onions, lime juice, Sazon, and fresh jalapenos. Refrigerate one to two hours or until well-chilled.
- Stir together tomato sauce, ketchup, tomato clam juice, hot sauce, and adobo seasoning until blended; toss with shrimp mixture.
- Divide mixture among 8 glasses. Top with avocados, cucumber, and cilantro. Serve with tortilla chips.
Notes
Alternatively, serve shrimp cocktail with tostadas or fried tortillas.
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