Ingredients
For the Pico de Gallo:
▢1/2 Red Onion. chopped
▢2 Tomatoes
▢1/2 cucumber
▢1 Jalapeño Peppers
▢3-4 tablespoons Cilantro
▢1 Avocado
For the Sauce:
▢1/8 cup Ketchup
▢1 teaspoon Cholula hot sauce
▢1 lime, juiced
▢1/4 teaspoon Ground Cumin
▢1/4 teaspoon Ground Coriander
▢1 teaspoon Kosher Salt, or to taste
For the Shrimp
▢1/2 pound Shrimp, cooked, peeled, de-veined, and tails taken off
▢1 teaspoon Kosher Salt
Instructions
Chop all pico de gallo ingredients (except avocado) into small cubes of uniform shape and size. I totally cheat and use a chopper to chop everything including the tomatoes. Just be sure to put the tomatoes skin side down and it will go through your onions, tomatoes, cucumber, jalapeno and yes, even the cilantro. I use this pull chopper or this push chopper and love them both!
Mix all ingredients for the sauce.
Mix sauce with chopped vegetables and shrimp and let it sit on the counter to let the flavors marry. If longer than 30 minutes, let it sit in the refrigerator.
Serve and enjoy!
Shrimp Cocktail Tips And Tricks
This is best if served chilled. The flavors will blend best if it’s allowed to sit in the fridge for 30 minutes or longer before eating.
Save time by using store-bought pico de gallo and boiled shrimp.
Use parsley instead of cilantro if you don’t like it.
Omit the hot sauce to keep it from being spicy, or add more to kick it up a notch!
The traditional way to eat this is with an oyster fork, but you can just dig in like I did with any old utensil you have laying around. Unless, of course, you’re serving this to guests, then maybe the oyster fork is the way to go.
Sometimes people will even use the cocktail as a sort of dip to scoop up with chips. If you’re making it at home, you can eat it however sounds most delicious to you!