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Mexican Shrimp & Mango Cocktail
lina mhb

Mexican Shrimp & Mango Cocktail

Plump poached shrimp, sweet mango, creamy avocado, jalapeño, tomatoes, and cilantro are tossed in a tangy tomato, citrus, and lime cocktail sauce for a refreshing Mexican-inspired seafood appetizer.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: Mexican
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs raw shrimp, peeled and deveined
  • 1 stalk celery, cut in half
  • 1 wedge white onion, peeled
  • 3 cloves garlic, peeled
  • Coarse sea salt, to taste
  • Water, enough for poaching
  • 1 green jalapeño, seeded and finely diced
  • 1 semi-ripe mango, peeled and diced
  • 2 plum tomatoes, seeded and diced
  • ½ red onion, finely diced
  • Fresh cilantro, finely chopped, to taste
  • 1 ripe Hass avocado, diced, plus extra for garnish
  • 1 cup vegetable juice
  • ⅓ cup pulp-free orange juice
  • ¼ cup ketchup
  • Maggi seasoning sauce, several dashes
  • Worcestershire sauce, several dashes
  • 1 lime fresh lime juice
  • Freshly cracked black pepper, to taste
  • Fine sea salt, to taste
  • Saltine crackers
  • Fresh lime wedges

Equipment

  • Saucepan For preparing the poaching liquid and cooking the shrimp.
  • strainer For removing the cooked shrimp from the poaching liquid.
  • Large serving bowl For assembling the shrimp cocktail.
  • mixing bowl For whisking the cocktail sauce.
  • whisk For combining the cocktail sauce ingredients.

Method
 

  1. Bring a saucepan of water to a gentle simmer. Add the celery, white onion, garlic cloves, and coarse sea salt. Let the aromatics simmer briefly to flavor the water.
  2. Add the shrimp to the simmering liquid and cook for about 2 to 3 minutes, until the shrimp are pink, opaque, and cooked through. Remove the shrimp with a strainer and transfer them to a clean bowl to cool.
  3. Finely dice the seeded jalapeño, mango, tomatoes, and red onion. Chop the cilantro and cut the avocado into cubes, reserving a little avocado for garnish.
  4. Whisk together the vegetable juice, orange juice, ketchup, Maggi seasoning, Worcestershire sauce, and fresh lime juice. Season with black pepper and fine sea salt, then whisk until smooth.
  5. Add the red onion, jalapeño, tomatoes, mango, avocado, shrimp, and cilantro to a large serving bowl. Pour the cocktail sauce over everything and gently fold until the shrimp and fresh ingredients are evenly coated.
  6. Top the Mexican shrimp and mango cocktail with the reserved avocado. Arrange a few shrimp around the edge if desired and serve with saltine crackers and fresh lime wedges.

Notes

Poach the shrimp only until they turn pink and opaque so they stay tender. Allow the shrimp to cool before combining them with the fresh produce. Use a semi-ripe mango so the pieces hold their shape, and fold in the avocado gently to prevent it from becoming mashed. Nutrition values are estimated per serving from the listed ingredients and exclude optional saltine crackers because no serving quantity was provided.