• 1 jalapeño, seeded and finely diced (optional, for heat)
• 1 avocado, diced (for garnish)
• Lime wedges, for serving
• Saltine crackers or tortilla chips, to serve
INSTRUCTIONS:
1. If using raw shrimp:
Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, until pink and just cooked through. Drain and immediately transfer to an ice bath to cool. Then, chop the shrimp into bite-size pieces if desired. If using pre-cooked shrimp, just chop and set aside.
2. Mix the veggies:
In a large bowl, combine chopped red onion, cucumber, celery, jalapeño (if using), and cilantro.
3. Make the cocktail base:
In a separate bowl, whisk together the tomato juice, ketchup, lime juice, and hot sauce. Taste and adjust to your heat + tang preference.
4. Bring it all together:
Add the chopped shrimp to the bowl of veggies. Pour the cocktail sauce over everything and gently mix until well combined. Season with salt to taste.
5. Chill & marinate:
Cover and refrigerate for at least 30 minutes (up to 2 hours). This helps the flavors blend and makes it extra refreshing.
6. Serve it up:
