Mexican Shrimp Cocktail

Ugh!! Has the “spring forward” time change been kicking anyone else’s butt today?  I have dropped almost everything I’ve touched today, my coordination was completely off during tennis this afternoon, and I tried to pay for plants at Lowes today with a Bed, Bath and Beyond gift card.  I need a vacation.

Its Spring Break this week across most of Texas and all I’ve been thinking about today is a warm sandy beach somewhere in Mexico…. photo

Oh Cabo San Lucas I love you!  Where else can you walk along endless golden sand beaches and not see a soul?

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And the sunrise coming over the Sea of Cortez it always worth waking up early for…

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Sigh…. Since I’m not in Mexico this week I’m going to bring little taste of Mexico to my kitchen tonight with a delicious and easy Mexican Shrimp Cocktail served with crispy tortilla chips.

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Mexican Shrimp Cocktail

Ingredients:

For the Shrimp:

2 pounds Jumbo Shrimp, peeled and deveined

Extra Virgin Olive Oil

1/4 Teaspoons Smoked Paprika

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Cumin

Salt and Black Pepper to Taste

Juice of 1 Lime

 

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For the Mexican Cocktail Sauce:

3/4 Cup Tomato puree

1 Chipotle Chile in Adobo Sauce + 1 Teaspoon of the Adobo Sauce

1 Clove of Garlic

1/2 Cup Ketchup

The Juice of 2 Limes

1/4 cup of Orange Juice

1/2 Red Onion, minced

1 Serrano Chile, seeded and minced

1/4 Fresh Cilantro Chopped

2 Diced Avocados

4 dashes Worcestershire sauce

Salt and Black Pepper to Taste

Directions:

Preheat the oven to 400 degrees.

Rinse the shrimp under cold water and inspect them to make sure they are clean, deveined, and the shells are removed.

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Pat the shrimp dry and transfer to a baking sheet pan and toss the shrimp with a good drizzle of extra virgin olive oil, the smoked paprika, garlic powder, cumin, salt and black pepper.  Arrange the shrimp in one even layer and roast them at 400 degrees for about 5 minutes until they have all just turned pink.

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Promptly remove the shrimp from the oven and squeeze on the juice of 1 lime and set aside to cool.  Once cool, transfer the shrimp to a container and chill until ready to serve.

Next make the Mexican cocktail sauce.

Add the tomato puree, chipotle chile, adobo sauce, ketchup, and garlic to the bowl of a food processor and blend until combined.  Transfer the tomato puree mixture to a bowl and add the minced onion, minced serrano chile, chopped cilantro, lime juice, orange juice, Worcestershire sauce, salt and pepper. Stir to combine then transfer to a container and chill for at least 1 hour.

Just before serving add 2 diced avocados and the shrimp to the Mexican Cocktail Sauce.

Rim some small glasses with Tajin Mexican seasoning (this stuff is also AMAZING on cantaloupe)

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and spoon the Mexican Shrimp Cocktail into the rimmed glasses with a slice of lime and tortilla chips.

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Now time to sit back and relax.
** This post will be shared on Fiesta Friday 

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

20 thoughts on “Mexican Shrimp Cocktail

    1. Thanks Tonya,
      I’m of the mind set that if I can’t make it to the beach I can try to bring the beach to me…. At least flavor wise!! Hmm maybe I should do a weeks worth of beach cocktails….

      I’m glad I’m not the only one having a hard time with time right now.
      Yikes!! Spilled coffee is no fun I hope you didn’t burn yourself. I’m to the point of moving to Arizona because they don’t observe daylight savings time. Anyways hope all is well on the farm. It’s always great to hear from you 😀

      Liked by 1 person

      1. I like your mind set! A week worth of beach cocktails sounds like a fantastic idea. 🍹

        No worries about the coffee. I didn’t get burned, just made a mess. 😬 I didn’t realize Arizona doesn’t participate in daylight savings time. Hmmm….Arizona is sounding better and better.
        We’re fine on the farm–just crazy busy getting ready to go out of town. We’re flying out of D.C. this evening on our way to Florence, Italy.

        It’s always great to talk to you, too. We should all meet up for a long weekend somewhere in between for us. I think we’d have a ball! 😊

        Liked by 1 person

      2. Wow!! Florence sounds wonderful right now. The Art, the History, the FOOD, and THE WINE!!! What a great getaway for you and farm guy. I’ve never been to northern Italy so I can’t wait to hear what you think about it.

        I know what you mean about being crazy busy we are flying to Knoxville, Tennessee tonight to meet with our cookie dough supplier ( not anything fun like visiting Dolly-World). Then we are going down to the Texas hill country for wine tasting and a weekend away. My poor cat we’ve been gone so much lately…. Do your pets ever try to pack themselves in your suitcase?

        I totally agree about meeting up for a long weekend somewhere just name the time and place!! I’ve actually never been to Virginia, West Virginia, or either Carolina.
        Hope you have a great Italian Getaway!!

        Liked by 1 person

      3. We’re really excited! We have a cooking class, winery tours/ tastings, museum visits, and some other fun things planned. We’re going to be in Florence for a few days, and then going on to Cortona and Agreve–visiting Sienna and Pisa, too. We’re looking forward to the wine part of the trip. 😉
        Safe travels this weekend and have fun! Wine tasting sounds like a good way to spend the weekend. And, especially Texas wine. We’ve heard Texas wine is really coming on strong. Scott and I have tried a white wine or two and have enjoyed them a lot.
        I know what you mean about leaving your animals. I always feel so bad, but Mom & Dad are next door and take great care of everyone. I’m sure Clemmie Cat would stow away in a suitcase if she could get by with it! I hope your kitty hangs in there. 😉

        Let’s talk when we get back from our trip, and see if we can put a visit on the calendar. We would even be up for a visit to wine country in Texas.
        Have a wonderful week, Melody! Talk soon!

        Liked by 1 person

  1. Oh Mel, YES PLEASE! I could use a little sunshine and sand. We woke up to snow yesterday, ARGH! Spring break doesn’t come to Oregon for another couple of weeks, and apparently the weather for it doesn’t either, lol. The shrimp cocktails are gorgeous! I’m thinking I’d have to add a shot of vodka to mine, ha!

    Liked by 1 person

    1. Yuck MORE snow!! It seems like y’all have had quite the winter up in the Northwest this year. I’m glad you liked he shrimp cocktails and I agree vodka would be nice with these… In fact when I was mixing up the Mexican cocktail sauce I was thinking these flavors would make a REALLY GOOD Bloody Mary 😉.
      Happy St. Patrick’s Day 🍀 and here’s hoping for some warm weather your way!!

      Liked by 1 person

  2. We’ve got severe thunderstorms passing through with temps dropping over the next few days. Hard not to daydream of warm sand beaches with azure waters and salt-scented breezes. Ah…
    On the other hand, you’ve prepared a great shrimp cocktail, Mel. I’ve not seen one quite like it but do want to give it a try. Your cocktail sauce is certainly better than any I’ve made or tasted.

    Liked by 1 person

    1. Thanks John!!
      This shrimp cocktail was really,really, tasty and made for the perfect lite dinner.
      I hope all was OK through the storms … I guess it’s that time of year already. Those beaches just keep sounding better and better .
      Happy St.Patricks Day🍀

      Like

  3. These are so pretty Melody!! and look delicious! I like putting shrimp in the oven like that too– seems like I always overcook them when I do them in a pan on the stovetop! anyway, if you can’t make to Mexico this week, this seems like a perfect “next best.” Happy spring ahead (with or without the break!) Mel. xox

    Liked by 1 person

  4. My mouth just watered – like literally! Ugh! These look so insanely good! I wish I have some in front of me NOW! 😀 I hope you brought extra with you because I am sure these would be gone in no time. 🙂

    Liked by 1 person

    1. 😀 Thanks Jhuls!!
      The great thing about this dish is you can whip in up in a flash and a few shrimp can feed the multitudes!! So come down to Texas and I’ll have some waiting 🙂

      Like

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