Here’s a fresh, zesty recipe for a Mexican Shrimp Cocktail (Cóctel de Camarón) — bright, tangy, and slightly spicy, perfect as an appetizer or light meal.
🍤 Mexican Shrimp Cocktail
Ingredients (Serves 4)
For the shrimp:
- 1 lb (450 g) medium shrimp, peeled and deveined
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf (optional)
- ½ teaspoon black peppercorns
For the cocktail:
- 1 cup tomato juice or Clamato
- ½ cup ketchup
- ¼ cup fresh lime juice (about 2 limes)
- 1 small cucumber, diced
- 1 small tomato, diced
- ½ small red onion, finely diced
- 1 small avocado, diced
- 1–2 tablespoons chopped fresh cilantro
- 1–2 tablespoons hot sauce (like Valentina or Tabasco), adjust to taste
- Salt and pepper to taste
- Optional: diced jalapeño for extra heat
Instructions
- Cook the shrimp
- In a medium pot, bring water, salt, bay leaf, and peppercorns to a boil.
- Add shrimp and cook 2–3 minutes until pink and opaque.
- Drain and immediately transfer to an ice bath to stop cooking.
- Prepare the cocktail mixture
- In a large bowl, combine tomato juice, ketchup, and lime juice.
- Stir in cucumber, tomato, onion, cilantro, hot sauce, and jalapeño if using.
- Season with salt and pepper to taste.
- Assemble the cocktail
- Add cooked shrimp and gently mix to coat.
- Fold in avocado last to avoid mashing.
- Chill and serve
- Refrigerate 15–30 minutes for flavors to meld.
- Serve in glasses or small bowls with tortilla chips or saltine crackers.
Tips
- For a more authentic taste, use Clamato juice instead of plain tomato juice.
- Adjust lime juice and hot sauce for your preferred tang and heat.
- Garnish with lime wedges and extra cilantro for presentation.
If you want, I can also give a quick blender version that mixes everything into a smooth, drinkable shrimp cocktail — like the ones served in Mexican beach towns.
Do you want me to share that version?
