Citrus pepper shrimp cocktail
A chilled Mexican-style shrimp cocktail with Clamato, lime, fresh vegetables, avocado and BADIA Lime Pepper and Orange Pepper.
Ingredients
Everything you need
5 lb
Shrimp, peeled and deveined
1
Shrimp bouillon cube
1
Bay leaf
½
Onion
2–3
Garlic cloves
24 oz
Clamato (classic) (for the cocktail base)
½ can
Orange soda (for the cocktail base)
½ cup
Lime juice (for the cocktail base)
½ cup
Ketchup (for the cocktail base)
1 tbsp
BADIA Lime Pepper (for the cocktail base)
1 tbsp
BADIA Orange Pepper (for the cocktail base)
Dash
Worcestershire sauce (for the cocktail base)
Dash
BADIA Louisiana Cajun Hot Sauce (for the cocktail base)
6
Persian cucumbers, diced (for the fresh mix-ins)
4
Tomatoes, diced (for the fresh mix-ins)
1 sprig
Cilantro, finely chopped (for the fresh mix-ins)
2
Jalapeños, deseeded and chopped (for the fresh mix-ins)
¾
Red onion, diced (for the fresh mix-ins)
1–2
Avocados, sliced (to serve)
As needed
Corn chips (to serve)
Instructions
- Cook the Shrimp: In a large pot, bring water to a boil. Add shrimp bouillon, bay leaf, onion, and garlic cloves. Add shrimp and cook for 2–3 minutes, or until just pink and opaque.
- Chill the Shrimp: Immediately transfer shrimp to a bowl of ice water to stop the cooking process. Once chilled, drain and chop into bite-sized pieces.
- Prepare the Cocktail Base: In a large bowl, combine Clamato, orange soda, lime juice, ketchup, BADIA Lime Pepper, BADIA Orange Pepper, Worcestershire sauce, and BADIA Louisiana Cajun Hot Sauce. Mix well.
- Combine Everything: Add chopped shrimp, cucumbers, tomatoes, cilantro, jalapeños, and red onion to the bowl. Mix until fully combined.
- Chill & Serve: Refrigerate for at least 30 minutes to allow flavors to develop. Serve chilled, topped with sliced avocado and alongside corn chips.
