Mexican Shrimp Cocktail Recipe

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🌶️ Mexican Shrimp Cocktail Recipe (Coctel de Camarones)

🧑‍🍳 Serves: 4–6

⏱️ Prep Time: 20 mins

⏱️ Cook Time: 5–7 mins (for shrimp)

❄️ Chill Time: 30 mins (optional, but recommended)

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🛒 Ingredients:

For the Shrimp:

• 1 lb medium shrimp (peeled and deveined, tail off)

• Salt (for water)

• 1/2 lime (juice)

• Optional: Bay leaf or garlic clove for poaching water

For the Cocktail Sauce:

• 1 1/2 cups Clamato juice (or tomato juice + a splash of clam juice)

• 1/2 cup ketchup

• 2–3 tbsp fresh lime juice (adjust to taste)

• 1–2 tsp hot sauce (e.g., Tapatío, Valentina, Cholula)

• 1 tbsp Worcestershire sauce

• 1 tbsp prepared horseradish (optional but recommended)

• Salt and pepper to taste

Fresh Add-ins:

• 1/2 small red onion, finely chopped

• 1–2 jalapeños, finely chopped (remove seeds for less heat)

• 1 medium cucumber, peeled and diced

• 1 large tomato, finely chopped (or 1 cup cherry tomatoes, halved)

• 1 avocado, diced

• 1/4 cup cilantro, finely chopped

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🍽️ To Serve (Optional but Classic):

• Saltine crackers or tostadas

• Lime wedges

• Extra hot sauce

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🔪 Instructions:

1. Cook the Shrimp:

• Bring a medium pot of salted water to a boil.

• Add shrimp and cook for 2–3 minutes, or until they just turn pink and opaque.

• Drain immediately and plunge into an ice bath to stop the cooking.

• Pat dry and chop into bite-sized pieces (unless using small shrimp, which can be left whole).

• Drizzle with juice from 1/2 lime and set aside.

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2. Make the Cocktail Base:

In a large mixing bowl, combine:

• 1 1/2 cups Clamato (or tomato juice)

• 1/2 cup ketchup

• 2–3 tbsp lime juice

• 1–2 tsp hot sauce

• 1 tbsp Worcestershire sauce

• Horseradish (if using)

• Salt and pepper

Stir well and taste — adjust lime, hot sauce, or salt as needed.

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3. Add the Veggies:

• Stir in chopped onion, jalapeño, cucumber, and tomato.

• Let sit for 10–15 minutes if you have time — this allows the flavors to meld.

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4. Add Shrimp and Avocado:

• Gently fold in the chopped shrimp.

• Right before serving, fold in avocado and cilantro to keep them fresh and vibrant.

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5. Chill or Serve Immediately:

• You can chill it for 30–60 minutes for best flavor, or serve immediately if you’re in a hurry.

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🥣 To Serve:

• Spoon into tall glasses, bowls, or cocktail cups.

• Garnish with extra cilantro and lime.

• Serve with saltine crackers, tostadas, or tortilla chips on the side.

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🔁 Variations & Tips:

• No Clamato? Use tomato juice with a splash of lime and a dash of clam juice or seafood stock.

• Spicy version: Add more hot sauce or a dash of chili oil.

• Make it a meal: Serve with a cold Mexican beer or michelada on the side!

• Storage: Best consumed within 24 hours (due to avocado). Without avocado, it keeps 2 days in the fridge.

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Would you like a printable version or a low-spice variation for kids?