Absolutely! 🍤 The Mexican shrimp cocktail (Coctel de Camarones) is a refreshing, tangy, slightly spicy appetizer — perfect for hot days or parties. It’s served chilled with a tomato-cilantro base and plenty of lime.
🌶️ Mexican Shrimp Cocktail (Coctel de Camarones)
Ingredients (Serves 4)
For the shrimp:
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1 lb medium shrimp, peeled & deveined
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4 cups water
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1 tsp salt
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1 tsp black peppercorns
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1 bay leaf
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1 small onion, quartered
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1 clove garlic
For the cocktail sauce:
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1 cup tomato juice (or Clamato for extra flavor)
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¼ cup ketchup (optional, for sweetness)
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½ cup finely diced tomatoes
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½ cup finely diced cucumber
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¼ cup finely diced red onion
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½ cup chopped cilantro
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1–2 jalapeños or serrano peppers, minced (adjust for heat)
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½–1 tsp hot sauce (optional)
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Juice of 3–4 limes
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Salt & pepper to taste
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1 avocado, diced (optional topping)
Instructions
1️⃣ Cook the shrimp:
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In a medium pot, bring water, salt, peppercorns, bay leaf, onion, and garlic to a boil.
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Add shrimp and cook 2–3 minutes until pink and opaque.
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Drain and immediately transfer to an ice bath to stop cooking. Drain again.
2️⃣ Prepare the cocktail sauce:
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In a large bowl, combine tomato juice, ketchup (if using), lime juice, hot sauce, diced tomato, cucumber, onion, jalapeño, and cilantro.
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Season with salt and pepper.
3️⃣ Assemble the cocktail:
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Chop shrimp into bite-sized pieces (optional).
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Mix shrimp with the cocktail sauce.
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Chill at least 30 minutes before serving.
4️⃣ Serve:
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Pour into glasses or small bowls.
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Top with diced avocado, extra cilantro, or a lime wedge.
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Serve with salted crackers or tortilla chips on the side.
💡 Tips:
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For extra flavor, add a splash of orange juice or a few dashes of Worcestershire sauce.
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Adjust spice level carefully: start with half a jalapeño, taste, then add more.
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Make ahead: Can be prepared a few hours in advance; flavors deepen in the fridge.
If you want, I can also give a street-style Mexican shrimp cocktail version served in a cup with Clamato, hot sauce, cucumber, and celery, ready in 10 minutes — perfect for parties.