Description
Experience the taste of Mexico right from your kitchen with this delightful Mexican Shrimp Cocktail (Coctel de Camarones). This dish showcases the beautiful marriage of seafood and vegetables in a deliciously easy way.
Ingredients
Scale
- 450 g cooked shrimp, peeled and deveined (or cook raw shrimp 2–3 minutes until pink and opaque)
- 240 ml tomato juice – Creates a bright, tangy base
- 120 ml fresh lime juice – Adds citrusy freshness
- 120 ml ketchup – Balances acidity with gentle sweetness
- 1 tsp Worcestershire sauce (optional) – Adds umami depth
- 1–2 tbsp hot sauce – Use your favorite for adjustable heat
- Salt and black pepper, to taste
- 80 g white onion, finely chopped
- 80 g fresh cilantro, chopped
- 1 medium cucumber, peeled and diced
- 2 medium tomatoes, seeded and diced
- 1–2 jalapeños, finely chopped (adjust spice to taste)
- 1 ripe avocado, diced just before serving
- Tortilla chips or saltine crackers – The traditional pairing for scooping
Instructions
- If starting with raw shrimp, bring a pot of salted water to a gentle boil. Carefully add the shrimp, allowing them to cook just until pink and opaque — this usually takes about 2–3 minutes. Once cooked, drain the shrimp and immediately rinse them with cool water to stop the cooking process. Pat them dry with a paper towel and set aside while you prepare the cocktail base.
- In a spacious mixing bowl, combine the tomato juice, fresh lime juice, and ketchup. Whisk everything together until the mixture is smooth and well combined. You may also add the Worcestershire sauce at this point if you’d like that extra flavor boost. Season this mixture with salt and black pepper to taste, and feel free to adjust according to your preferences. This cocktail base is where the magic begins!
- Now it’s time to add some color and crunch! Gently stir in the finely chopped onion, cilantro, cucumber, diced tomatoes, and jalapeños. Give everything a good mix, ensuring the vegetables are evenly distributed throughout the cocktail base. To allow the flavors to meld beautifully, cover the bowl and refrigerate this mixture for about 10 minutes. Chilling will help develop the taste while keeping the veggies crisp.
- Once your vegetable mixture has chilled, take it out of the fridge and add the cooled shrimp. It’s important to be gentle here; toss the shrimp into the vegetable mixture, ensuring they are coated evenly without breaking them apart. This delicate handling allows the shrimp to maintain their texture, contributing to the overall enjoyment of your dish.
- Cover the bowl again and refrigerate the entire mixture for at least 30 minutes, but if time allows, letting it sit for up to 2 hours can deepen the flavors even more. This chilling step is crucial for a refreshing taste that’s perfect for hot days or gatherings.
- Right before serving, fold in the diced avocado to the shrimp cocktail gently. This addition will provide a delightful creaminess that complements the tangy and spicy elements of the dish. For a beautiful presentation, spoon the mixture into chilled serving glasses or small bowls. Garnish with lime wedges or a sprinkle of fresh cilantro, and serve alongside tortilla chips or saltine crackers for a delicious scooping experience.
Notes
Ensure the shrimp is fully cooked and cooled before mixing with the cocktail base to prevent overcooking. Don’t skip the chilling steps, as they allow the flavors to meld beautifully, resulting in a more harmonious dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
Nutrition
- Calories: 210 kcal
- Sodium: Variable, depending on the level of seasoning and type of hot sauce
- Protein: 25 g