The shrimp cocktail I grew up with in Ohio was reserved for special occasions. It was served in a chilled martini glass filled with crushed ice topped with a dollop of horseradish and lemon juice infused ketchup, the shrimp dangling around the rim. I loved it.
What Makes Sonoran Style Shrimp Cocktail Unique?
Sonoran style shrimp cocktail (cocktail de camaron) is a more casual affair, but just as festive. The shrimp is served layered with crisp cucumber, creamy avocado, red onion, and hot sauce in the kind of glass used for ice cream sundaes – along with the customary long spoon… and since I make my version with Bloody Mary mix it’s ready in about 5 minutes. This recipe is from my cookbook, Taste of Tucson.
This quick and easy Sonoran style Mexican shrimp cocktail with crisp cucumber, creamy avocado, red onion and hot sauce is ready in about 5 minutes.
Ingredients
- ½ pound medium sized peeled & cooked shrimp
- ¾ cup Bloody Mary Mix. I love Trader Joe's version it works perfectly with this recipe.
- ¼ cup chopped cucumber
- 2 tablespoons chopped white or red onion
- ½ of an avocado roughly chopped
- Mexican hot sauce to taste a few of my favorites are Castillo, Salsa Huichol and Guacamaya
- 1 tablespoon chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice
- Salt and pepper to taste
- lime wedges to garnish
Instructions
- Layer the cucumber, onion cilantro and shrimp into sundae dishes or large glasses. Pour in the Bloody Mary mix to fill. Top with avocado, and more cucumber. Makes 2.
Video
Notes
Be sure to watch my how to video!!
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
