Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black peppercorns
  • 1 bay leaf
  • 4 cups (950ml) water
  • 1 ½ cups (355ml) tomato juice or Clamato juice
  • ½ cup (120ml) ketchup
  • ½ cup (120ml) diced red onion
  • ½ cup (packed, 15g) chopped fresh cilantro
  • ¼ cup (60ml) lime juice
  • 2 tablespoons (30ml) orange juice
  • 1-2 tablespoons (15-30ml) hot sauce
  • 1-2 jalapeños, finely diced
  • 1 avocado, diced (optional)

Instructions:

  1. Bring water, salt, peppercorns, and bay leaf to a boil in a large saucepan. Add shrimp and cook until pink and opaque, about 2-3 minutes.
  2. Immediately drain the shrimp in a colander and rinse with cold water. Pat dry and coarsely chop.
  3. In a large mixing bowl, combine tomato juice, ketchup, red onion, cilantro, lime juice, orange juice, hot sauce, and jalapeño. Stir to combine.
  4. Add the chopped shrimp to the cocktail sauce and stir gently to combine.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Ladle the shrimp cocktail into glasses or bowls. Garnish with diced avocado (if using) and a lime wedge. Serve immediately.