Pool Menu - Mexican Shrimp Cocktail Recipe
Avocado, persian cucumber, red onion, tomato & serrano vinaigrette
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Shrimp
In a large pot, bring salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Drain and place in an ice bath to stop the cooking. Once cooled, chop the shrimp into bite-sized pieces.
- 2
Combine Ingredients
In a large mixing bowl, combine the chopped shrimp, diced avocado, diced cucumber, finely chopped red onion, and diced tomatoes.
- 3
Make the Vinaigrette
In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, serrano pepper, salt, and black pepper.
- 4
Mix Together
Pour the vinaigrette over the shrimp and vegetable mixture. Gently toss to combine, ensuring everything is evenly coated with the dressing.
- 5
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing cocktail.
