If you’re using raw shrimp, bring a pot of water to a boil. Add a pinch of salt and the shrimp, and cook for 2-3 minutes until the shrimp turn pink and opaque. Be careful not to overcook them. Drain and transfer the shrimp to a bowl of ice water to stop the cooking process. Once chilled, drain and chop the shrimp into bite-sized pieces.
If you’re using cooked shrimp, simply thaw and chop them into bite-sized pieces.
2. Prepare the Cocktail Sauce:
In a large bowl, combine the ketchup, lime juice, orange juice, hot sauce, and Worcestershire sauce. Stir until the mixture is smooth and well combined.
3. Add the Vegetables and Shrimp:
To the cocktail sauce, add the diced onion, cucumber, tomatoes, and cilantro. Stir to combine.
Gently fold in the chopped shrimp and avocado (if using). Taste and adjust seasoning with salt, pepper, and more hot sauce if desired.
4. Chill:
Cover the bowl with plastic wrap and refrigerate the shrimp cocktail for at least 30 minutes to let the flavors meld together. It can be made a few hours in advance if you prefer, and it keeps well for up to a day in the fridge.
5. Serve:
To serve, spoon the Mexican Shrimp Cocktail into small bowls or cocktail glasses. Garnish with a sprinkle of chili powder (optional) and a wedge of lime on the side. Serve with tortilla chips or saltine crackers for scooping.
