Shrimp Cocktail Recipe



by Sindy Hernandez de Cornejo

Shrimp cocktail is what was for dinner tonight, hubby’s request.


  • 1 pound uncooked peeled shrimp
  • 1 small onion
  • 4 limes
  • 1 small bunch of fresh cilantro
  • 1 certain chile
  • 2 tomatoes
  • 1 cucumber
  • 1 avocado
  • 2 garlic cloves
  • Pinch of salt
  • Pinch of pepper
  • Pinch of chili flakes
  • 1 teaspoon chicken bouillon
  • 1 cup of water
  • 1.5 cups of Clamato
  • 1/2 cup of the shrimp broth (liquid used to cook shrimp in)
  • 1 tablespoon ketchup


  1. In one pot put the water, salt, pepper, chili flakes, garlic cloves, half of the onion and chicken bullion to boil.
  2. Once boiling add the shrimp and boil for one minute or two. Remove from heat and add two cups of ice in order to cool them fast. Add more ice if needed.
  3. Chop all the veggies finely. Mix well and squeeze all three lemons juice into it. Seasoned this mixture with salt, pepper and some garlic salt.
  4. Add ketchup, Clamato and shrimp broth.
  5. Finally add the shrimp.
  6. Let it rest in the fridge for at least 15 minutes so it’s nice and cool when you serve it.
  7. Optional: You can serve with more lemon juice, Tapatío salsa and saltine crackers.

Buen provecho!

Sindy Hernandez de Cornejo is a mother of two, fashion designer, stylist, and business owner of Queen’s Shoes & More. Her blog Cooking in Heels infuses her love for fashion and food showcasing her creativity to make delicious and healthy dishes.