Mexican Shrimp Cocktail

Oh yes! A Mexican Shrimp Cocktail is tangy, spicy, and refreshing 🍤🍅—perfect as an appetizer or light meal. Here’s a classic recipe:

Mexican Shrimp Cocktail (Coctel de Camarón)

Ingredients (serves 2–4)

Shrimp & Base

• 1 lb (450 g) cooked shrimp, peeled and deveined

• 1 cup tomato juice or Clamato

• ½ cup ketchup

• ½ cup finely chopped cucumber

• ½ cup finely chopped red onion

• ½ cup finely chopped tomato

• ¼ cup chopped cilantro

• 1 avocado, diced (optional)

Seasoning & Flavor

• Juice of 2 limes

• 1–2 tablespoons hot sauce (like Valentina or Tabasco)

• Salt & black pepper, to taste

• Optional: 1 teaspoon Worcestershire sauce

• Optional: ½ teaspoon chili powder or Tajín for extra spice

Instructions

1. Prepare shrimp

   • If shrimp is raw, boil or steam until pink and cooked through (2–3 minutes). Chill.

   • If already cooked, just rinse and chill.

2. Mix vegetables

   • In a large bowl, combine cucumber, red onion, tomato, and cilantro.

3. Make cocktail base

   • Add tomato juice, ketchup, lime juice, hot sauce, Worcestershire (if using), salt, pepper, and chili powder. Stir well.

4. Combine

   • Add shrimp and gently stir to coat.

   • Chill for at least 30 minutes to let flavors meld.

5. Serve

   • Serve in small glasses or bowls.

   • Top with diced avocado and extra cilantro if desired.

   • Optional: serve with saltine crackers or tortilla chips on the side.

Tips

• Adjust spiciness to taste—start with a little hot sauce and add more gradually.

• Use fresh lime juice for the best flavor.

• For extra tang, add a splash of orange juice.

If you want, I can also give a “restaurant-style Mexican shrimp cocktail” version with spicy tomato-clam juice, avocado, cucumber, and crunchy tostadas—it looks amazing and tastes even better.