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Ingredients
2 lbs.
cooked peeled, deveined jumbo shrimp, tail removed (16 to 20 count)
¾ cup
sliced white onion
½ cup
GOYA® Lime Juice
1
fresh jalapeño pepper, seeded and diced
1 can (8 oz.)
GOYA® Tomato Sauce
½ cup
GOYA® Ketchup
½ cup
GOYA® Tomato Clam Cocktail Mixer or clam juice
2 tbsp.
GOYA® Hot Sauce
2
avocados, halved, pitted, peeled and sliced
¼ cup
diced cucumber
¼ cup
finely chopped fresh cilantro
Directions
Step 1
Toss together shrimp, sliced onions, lime juice, Sazón, and fresh jalapeños. Refrigerate for 1 to 2 hours or until well chilled.
Step 2
Stir together tomato sauce, ketchup, tomato clam juice, hot sauce and Adobo seasoning until blended; toss with shrimp mixture.
Step 3
Divide mixture among 8 glasses. Top with avocados, cucumber and cilantro. Serve with tortilla chips.
Note: Alternatively, serve shrimp cocktail with tostadas or fried tortillas.
New from Goya
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