1. Cook the shrimp
Bring a large pot of salted water to a gentle boil.
Add the shrimp and cook for about 2–3 minutes, just until they turn pink and opaque.
Immediately transfer them to a bowl of ice water to stop the cooking.
Drain well and chop the shrimp into bite-sized pieces, leaving a few whole shrimp for garnish if desired.
2. Prepare the vegetables
In a large bowl, combine the celery, jalapeño, cucumber, tomatoes, onion, and cilantro.
Gently stir everything together.
3. Make the cocktail sauce
In another bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, Worcestershire sauce, salt, and black pepper.
Taste and adjust the lime juice or hot sauce according to your preference.
4. Combine everything
Add the cooked shrimp to the vegetable mixture.
Pour the cocktail sauce over everything and gently stir until well combined.
5. Add the avocado
Fold in the diced avocado at the end so it doesn’t become mashed.
For the best flavor, refrigerate the cocktail for about 20–30 minutes before serving.
6. Serve
Spoon the shrimp cocktail into chilled glasses or serving bowls.
Garnish with fresh cilantro, a lime wedge, and a few slices of avocado.
For extra heat, add additional jalapeño or hot sauce.
Serving Tip
Serve with tortilla chips, saltine crackers, or crispy tostadas. The combination of chilled shrimp, tangy lime, fresh vegetables, and creamy avocado makes this especially refreshing on a warm day. 🍤🌶️🥑
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