Description
A refreshing and spicy Mexican shrimp cocktail served with a Michelada made with tomato lager.
Ingredients
Scale
- 1 pound cooked large shrimp, peeled and deveined
- 1 cup clamato juice
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 1/4 cup chopped red onion
- 1/4 cup chopped cucumber
- 1/4 cup chopped avocado
- 2 tablespoons chopped cilantro
- 1 jalapeño, finely chopped (optional)
- Salt and black pepper to taste
- For the Michelada:
- 1 bottle (12 ounce) tomato lager or light lager
- 1/4 cup clamato juice
- 1 tablespoon lime juice
- Dash of hot sauce
- Lime wedge and chili lime salt for rimming the glass
Instructions
- In a large bowl, combine the cooked shrimp, clamato juice, ketchup, lime juice, red onion, cucumber, avocado, cilantro, and jalapeño (if using).
- Stir gently to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- To make the Michelada, rim a glass with a lime wedge and chili lime salt.
- Add the clamato juice, lime juice, and hot sauce to the glass.
- Gently pour in the tomato lager.
- Serve the shrimp cocktail alongside the Michelada.
Notes
- Adjust the amount of jalapeño to your desired level of spiciness.
- You can add other seafood like octopus or scallops to the cocktail.
- For a non-alcoholic version of the Michelada, use non-alcoholic beer or sparkling water.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: shrimp cocktail, Mexican, Michelada, tomato lager, appetizer, seafood, spicy