A Mexican Shrimp Cocktail (Cóctel de Camarones) is a vibrant, refreshing dish often served as a starter or appetizer, perfect for warm-weather meals or festive gatherings. It’s a tangy, zesty, and slightly spicy shrimp dish, usually made with cooked shrimp, a cocktail sauce base, and fresh ingredients like avocado, cucumber, cilantro, and lime.
Here’s a traditional recipe for Mexican Shrimp Cocktail:
Mexican Shrimp Cocktail (Cóctel de Camarones)
Ingredients:
1 lb (450g) large shrimp, peeled and deveined (you can use cooked shrimp, or cook your own)
1/2 cup ketchup
1/4 cup freshly squeezed lime juice (about 2 limes)
1/4 cup orange juice (preferably fresh)
1 tablespoon hot sauce (such as Tapatío or Valentina, or to taste)
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 small red onion, finely diced
1 medium cucumber, peeled, deseeded, and diced
2 medium tomatoes, diced
1/4 cup cilantro, finely chopped
1 ripe avocado, diced (optional, but highly recommended)
Salt and pepper, to taste
Chili powder, for garnish (optional)
Tortilla chips or saltine crackers for serving (optional)
Instructions:
1. Prepare the Shrimp:
If you’re using raw shrimp, bring a pot of water to a boil. Add a pinch of salt and the shrimp, and cook for 2-3 minutes until the shrimp turn pink and opaque. Be careful not to overcook them. Drain and transfer the shrimp to a bowl of ice water to stop the cooking process. Once chilled, drain and chop the shrimp into bite-sized pieces.
If you’re using cooked shrimp, simply thaw and chop them into bite-sized pieces.
2. Prepare the Cocktail Sauce:
In a large bowl, combine the ketchup, lime juice, orange juice, hot sauce, and Worcestershire sauce. Stir until the mixture is smooth and well combined.
3. Add the Vegetables and Shrimp:
To the cocktail sauce, add the diced onion, cucumber, tomatoes, and cilantro. Stir to combine.
Gently fold in the chopped shrimp and avocado (if using). Taste and adjust seasoning with salt, pepper, and more hot sauce if desired.
4. Chill:
Next page
