Ah, Mexican Shrimp Cocktail (Cóctel de Camarones)—a refreshing, tangy, slightly spicy seafood dish usually served chilled in a tomato-based sauce with lime, cilantro, and avocado. It’s perfect as an appetizer or light meal. Here’s a detailed recipe:
🍤 Mexican Shrimp Cocktail Recipe
Ingredients (serves 4)
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1 lb (450 g) medium or large cooked shrimp, peeled and deveined
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1 cup tomato juice or Clamato juice
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½ cup ketchup (optional, for slightly sweeter flavor)
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½ cup finely chopped onion
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½ cup finely chopped cucumber
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½ cup finely chopped tomato
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1–2 jalapeños or serrano peppers, seeded and minced (adjust heat)
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¼ cup fresh cilantro, chopped
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Juice of 3–4 limes
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Salt & black pepper to taste
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Optional garnishes: diced avocado, lime wedges, hot sauce, or celery sticks
Instructions
1. Prep Shrimp
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If raw shrimp: boil in salted water for 2–3 minutes until pink and cooked through.
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Drain, cool, and cut into bite-sized pieces (if large).
2. Mix the Cocktail Base
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In a large bowl, combine tomato juice, ketchup (if using), lime juice, chopped onion, tomato, cucumber, cilantro, and minced peppers.
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Season with salt and black pepper to taste.
3. Combine
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Add cooked shrimp to the tomato-lime mixture and stir gently to coat.
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Chill in the fridge for at least 30 minutes to let flavors meld.
4. Serve
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Serve in glasses, bowls, or cocktail cups.
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Garnish with avocado, extra cilantro, lime wedges, or hot sauce.
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Optional: serve with saltine crackers or tortilla chips on the side.
Tips & Variations
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Seafood mix: Add octopus, crab, or scallops for a richer cocktail.
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Spice level: Adjust jalapeño or add a few dashes of hot sauce for more heat.
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Sweetness balance: Some prefer a small pinch of sugar to balance acidity from lime and tomatoes.
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Presentation: Layer shrimp at the bottom, then pour cocktail sauce on top for a more elegant look.
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Quick version: Use pre-cooked frozen shrimp for convenience.
This dish is light, zesty, and perfect for summer—refreshing and packed with bright flavors.
If you like, I can also give a restaurant-style version with extra tangy and spicy “marinade” flavors that really makes it pop. Do you want me to do that?
