Ingredients
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2 lbs jumbo shrimp, peeled and deveined
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2 celery stalks, thinly sliced
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1 jalapeño, seeded and finely chopped
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1 cucumber, chopped
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2 avocados, peeled, pitted, and chopped
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2 generous handfuls fresh cilantro, chopped
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½ small white or yellow onion, finely chopped
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Zest and juice of 2 limes
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Zest and juice of 1 orange
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11.5 oz can tomato juice
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½ cup tomato sauce
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2 garlic cloves, grated
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Hot sauce, to taste
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Salt and pepper, to taste
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Instructions
Step 1: Cook the Shrimp
Bring a large pot of water to a boil. Add shrimp and cook just until they curl into a loose “C”—about 2–4 minutes depending on size. Drain and immediately submerge in ice water to stop cooking. Once cooled, cut into bite‑sized pieces.
Step 2: Combine the Fresh Ingredients
In a large bowl, combine the cooked shrimp with sliced celery, jalapeño, cucumber, diced avocado, chopped cilantro, and finely chopped onion.
Step 3: Mix the Cocktail Base
