Here’s a refreshing, zesty recipe for a classic Mexican Shrimp Cocktail — chilled shrimp tossed in a tangy tomato sauce with veggies, perfect as an appetizer or light meal. 🌶🍤🍅
🍤 Mexican Shrimp Cocktail (Cóctel de Camarones)
📋 Ingredients (Serves 4):
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1 lb cooked shrimp, peeled and deveined (medium or large, chilled)
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1 cup tomato juice (or Clamato for extra flavor)
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1/2 cup ketchup
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1/4 cup fresh lime juice (about 2 limes)
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1/4 cup finely chopped white onion
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1/2 cup diced cucumber (peeled, seeds removed optional)
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1/2 cup diced ripe avocado (optional)
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1/2 cup diced tomatoes (optional)
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1/4 cup chopped fresh cilantro
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1 jalapeño, seeded and minced (adjust for heat)
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2 tbsp hot sauce (like Valentina or Tabasco)
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Salt and freshly ground black pepper, to taste
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Tortilla chips or saltine crackers for serving
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Lime wedges, for garnish
👩🍳 Instructions:
1. Prepare the shrimp
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If using raw shrimp, boil them in salted water with a slice of lemon for 2–3 minutes until pink and opaque. Drain, cool, and peel.
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If using pre-cooked shrimp, make sure they are thawed and chilled.
2. Mix the cocktail sauce
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In a large bowl, combine tomato juice, ketchup, lime juice, hot sauce, and salt and pepper. Stir well.
3. Add veggies and shrimp
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Add onion, cucumber, tomatoes (if using), cilantro, jalapeño, and shrimp to the sauce. Gently stir to combine.
4. Chill and serve
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Refrigerate for at least 30 minutes to allow flavors to meld.
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Just before serving, gently fold in diced avocado if using.
5. Garnish and enjoy
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Serve chilled with tortilla chips or crackers and lime wedges.
🌶 Tips:
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Adjust the spice level by adding more or less jalapeño and hot sauce.
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For extra zing, add a splash of orange juice or a dash of Worcestershire sauce.
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Garnish with chopped green onions or radishes for crunch.
Would you like a grilled shrimp twist, quick blender sauce, or ideas for side dishes to pair with this?
