Mexican Shrimp Cocktail

Here’s a zesty, refreshing Mexican Shrimp Cocktail (Cóctel de Camarón)—perfect as an appetizer or light meal.

Mexican Shrimp Cocktail (Serves 4)

Ingredients

• 1 lb cooked, peeled, and deveined shrimp (small or medium)

• 1 cup tomato juice or Clamato

• ½ cup ketchup

• ¼ cup fresh lime juice (about 2 limes)

• ½ cup finely diced cucumber

• ½ cup finely diced tomato

• ¼ cup finely diced red onion

• ½ cup cooked or canned sweet corn (optional)

• 1–2 tbsp chopped fresh cilantro

• 1–2 jalapeños, minced (optional, for spice)

• Salt and pepper to taste

• Hot sauce (optional, to taste)

• Avocado, diced (optional, for garnish)

Instructions

1. Prep shrimp:

   • If using raw shrimp, boil 2–3 minutes until pink and opaque, then cool.

   • Cut large shrimp into bite-sized pieces if needed.

2. Mix vegetables:

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

3. Make the cocktail sauce:

   • In a separate bowl, mix tomato juice or Clamato, ketchup, lime juice, salt, pepper, and hot sauce.

4. Combine:

   • Add shrimp to the vegetable mixture, then pour in the cocktail sauce. Stir gently to coat everything evenly.

5. Chill:

   • Refrigerate at least 30 minutes to let flavors meld.

6. Serve:

   • Serve in small cups, bowls, or glasses.

   • Garnish with avocado or extra cilantro.

   • Optional: serve with tortilla chips or salt-rimmed glasses for a fun presentation.

Tips & Variations

• Spicy: Add more minced jalapeño, a few dashes of hot sauce, or a sprinkle of chili powder.

• Sweet touch: Add diced mango or pineapple for a tropical twist.

• Make-ahead: Can be made 2–3 hours ahead; avoid adding avocado until serving.

• Presentation: Layer shrimp on the bottom and pour sauce over for a “layered cocktail” look.

If you want, I can also give a quick 10-minute version using pre-cooked frozen shrimp that’s ready in under 15 minutes.