Anti Inflammatory Gluten Free Mexican Shrimp Cocktail
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tsp salt
- 1 bay leaf
For the cocktail sauce
- 1 ½ cups tomato juice
- ⅓ cup ketchup
- 3 tbsp fresh lime juice (from about 2 limes)
- 1–2 tsp hot sauce (such as valentina or cholula)
- ½ tsp salt
For the cocktail
- 1 medium cucumber, peeled, seeded, and diced (about 1 cup)
- ½ medium white onion, finely diced
- 2 medium roma tomatoes, seeded and diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 ripe avocado, diced
For serving
- lime wedges, for serving (optional)
- gluten free tortilla chips or tostadas, for serving (optional)
Can be omittedgluten free tortilla
Instructions
- 1
Fill a large bowl with ice and cold water and set it near the stove. Bring a medium saucepan of water to a boil over high heat, then add 1 tsp salt and the bay leaf.
- 2
Add the shrimp to the boiling water and cook for 2–3 minutes, until they are pink, opaque throughout, and curled — they should reach an internal temperature of 145°F (63°C). Remove immediately with a slotted spoon and transfer to the ice bath to stop cooking.
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