This Mexican shrimp cocktail is ideal to serve on Cinco de Mayo. However, the tasty starter is so delicious that you'll want to eat it all year long.

However Mexican shrimp cocktail ended up on Mexican restaurant menus, we might never know, but it is a delightfully refreshing, flavorful dish that is worth trying for yourself.

For many years, my husband's Mexican American family gathered a few days before Christmas to make tamales. We would enjoy them on Christmas Eve at an informal potluck; all nine of his siblings ...

Technique tip: If using pre-cooked frozen shrimp, follow instructions for safe handling and thawing, once they are ready to be eaten. Swap options: If you cannot find serrano chiles, feel free to ...

Mexican Shrimp Cocktail 5 c. water 2 lemons, halved 1 lg. onion, quartered 1 lb. shrimp, peeled & deveined 2 Tbsp. kosher salt + 1 tsp. kosher salt ...

Don’t overcook the shrimp: Boil for just 2 to 3 minutes in salted water, then cool them quickly in ice water to stop the cooking. Chill before serving: Let the mixture rest in the fridge for at ...

This shrimp cocktail-meets-gazpacho recipe is credited to Carolyn Gassaway. With the weather warming up, it sounds like a good one to have on hand. Skip to content Open sections menu Sections.

Summertime meals have to be two things in my household: refreshing and flavorful. Summer in New York City (and its unforgiving humidity) has me and my family constantly reaching for cold meals, which ...

This gorgeous seafood cocktail is named after Huatulco, the impossibly beautiful seaside resort in the Mexican state of Oaxaca. 16 large shrimp, peeled and deveined (leave tails on) ...

In a small bowl, combine the diced red onion and lime juice; let stand for 10 minutes. Meanwhile, toss the cooked shrimp, roma tomatoes, celery, jalapeno, salt and black pepper in a bowl until ...