- 2 cups ketchup
- 2 cups Clamato juice (or substitute with tomato juice for less tang)
- Juice of 1 orange (about ¼ cup)
- ¼ cup fresh lime juice (about 2 limes)
- 2 tbsp hot sauce (Valentina or Cholula recommended; adjust to taste)
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
For Serving:
- 2 avocados, diced (add just before serving)
- Saltine crackers, tostadas, or pork rinds for dipping
- Optional garnishes: extra cilantro, diced jalapeños, lime wedges
👩🍳 Step-by-Step Instructions
🥗 1. Prep the Vegetables
In a large mixing bowl, combine:
- Chopped tomatoes
- Onion
- Jalapeños
- Cilantro
Mix thoroughly and set aside.
🍤 2. Prepare the Shrimp
If starting with raw shrimp:
- Boil in salted water until pink and opaque (about 2–3 minutes).
- Drain and place in an ice bath or refrigerate until fully chilled.
Then:
- Chop half of the shrimp into small, bite-sized pieces.
- Leave the remaining shrimp whole for visual appeal.
- Add all shrimp to the vegetable mixture.
🥣 3. Mix the Sauce
To the bowl with shrimp and veggies, add:
- 2 cups ketchup
- 2 cups Clamato juice
- Juice of 1 orange
- ¼ cup lime juice
- Hot sauce
- Salt, black pepper, and garlic powder
Stir well until everything is evenly coated. Taste and adjust seasoning as needed.
🔥 Add more hot sauce if you prefer extra heat!
🥑 4. Add the Avocado
