Here’s a fresh, zesty Mexican Shrimp Cocktail (Cóctel de Camarón)—bright, savory, and perfect chilled 🦐🍅🌶️
Mexican Shrimp Cocktail (Cóctel de Camarón)
Serves: 4–6
Ingredients
Shrimp
- 1½ lb raw shrimp, peeled and deveined
- Water
- 1 tsp salt
- 1 bay leaf (optional)
Cocktail Base
- 1 cup ketchup
- ½ cup Clamato (or tomato juice)
- ¼ cup fresh lime juice (about 3–4 limes)
- 1–2 tbsp hot sauce (Valentina, Tapatío, or Cholula)
Fresh Add-Ins
- 1 cup diced tomato
- ½ cup cucumber, peeled and diced
- ¼ cup red onion, finely diced
- 1 jalapeño or serrano, finely minced (optional)
- ¼ cup chopped fresh cilantro
To Serve
- Avocado slices or diced avocado
- Salt & pepper, to taste
- Saltine crackers or tostadas
Instructions
1. Cook the Shrimp
- Bring a pot of water to a boil with salt and bay leaf.
- Add shrimp and cook 2–3 minutes until pink and opaque.
- Immediately transfer shrimp to ice water to stop cooking.
- Drain and chop shrimp into bite-size pieces if desired.
2. Make the Cocktail Sauce
- In a large bowl, whisk together ketchup, Clamato, lime juice, and hot sauce.
3. Combine
- Add shrimp, tomato, cucumber, onion, jalapeño, and cilantro to the sauce.
- Season with salt and pepper to taste.
4. Chill
- Refrigerate at least 1 hour (2–4 hours is even better).
5. Serve
- Ladle into chilled glasses or bowls.
- Top with avocado.
- Serve with crackers or tostadas.
Variations
- No Clamato: Use all tomato juice or V8
- Extra citrus: Add a splash of orange juice
- Spicy: Add diced serrano + extra hot sauce
- Seafood mix: Add cooked octopus or crab
Pro Tips
- Ice bath keeps shrimp tender
- Balance ketchup, lime, and Clamato to taste
- Always add avocado right before serving
If you want, I can also share an authentic Sinaloa-style version or a raw-marinated (aguachile-style) shrimp cocktail 🌶️
