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shrimp cocktail recipe mexican Recipe

Shrimp Cocktail Recipe Mexican

This vibrant and refreshing Mexican Shrimp Cocktail, or "Cóctel de Camarones," blends plump shrimp with crisp vegetables in a zesty tomato-based sauce. It's perfect for a light appetizer or a cooling lunch, especially during warm weather.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams raw shrimp medium-sized, peeled and deveined; about 100g per person
  • 1 cup tomato juice
  • 1/2 cup ketchup
  • 2 tablespoons fresh lime juice about 2 limes
  • 1 tablespoon hot sauce Mexican style, such as Valentina or Cholula
  • 1/2 cup red onion finely diced
  • 1 cup cucumber peeled and diced
  • 1 cup tomato diced
  • 1/2 cup fresh cilantro chopped
  • 1 count avocado diced
  • 1 count jalapeño finely chopped (seeds removed for less heat, optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 1 medium saucepan
  • 1 large bowl
  • 1 measuring cups and spoons
  • 1 slotted spoon

Method
 

  1. Bring a medium saucepan of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove immediately with a slotted spoon and transfer to a bowl of ice water to stop cooking.
  2. Drain and chop shrimp into bite-sized pieces if needed.
  3. In a large bowl, whisk together tomato juice, ketchup, lime juice, and hot sauce. Add salt and pepper. Mix until combined.
  4. Stir in the chopped red onion, cucumber, tomato, cilantro, and jalapeño (if using).
  5. Gently fold in the cooled shrimp and avocado. Taste and adjust salt, lime, or hot sauce as desired.
  6. Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
  7. Serve cold in glasses or bowls, garnished with additional cilantro or a lime wedge if desired.

Notes

Serve with crispy tortilla chips or saltine crackers for an authentic experience.
For extra flavor, add a dash of Worcestershire sauce to the sauce mixture.
Use pre-cooked shrimp to cut down on time.
Adjust the spiciness by varying the amount of jalapeño and hot sauce.