🍤 Mexican Shrimp Cocktail (Cóctel de Camarones)
🧾 Ingredients (Serves 4–6)
For the shrimp:
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500 g (1 lb) medium shrimp, peeled & deveined
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Salt
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1 bay leaf (optional)
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Juice of 1 lime
For the cocktail sauce:
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1 cup tomato juice (or Clamato for authentic flavor)
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½ cup ketchup
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¼ cup fresh lime juice
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1–2 tbsp hot sauce (Valentina or Cholula recommended)
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1 tbsp Worcestershire sauce
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1 tsp soy sauce (optional)
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Salt & pepper to taste
Mix-ins:
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1 small red onion, finely diced
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1 tomato, seeded and diced
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1 cucumber, peeled and diced
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1 avocado, diced
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¼ cup chopped fresh cilantro
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1 jalapeño or serrano pepper, finely chopped (optional)
🥣 Instructions
1. Cook the shrimp:
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Boil water with salt and bay leaf.
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Add shrimp and cook 2–3 minutes until just pink and opaque.
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Drain and immediately transfer to an ice bath to stop cooking.
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Chop if large; leave whole if small. Toss with lime juice. Chill.
2. Make the cocktail sauce:
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In a large bowl, mix tomato juice, ketchup, lime juice, hot sauce, Worcestershire, and soy sauce.
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Adjust seasoning with salt and pepper to taste.
3. Combine and chill:
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Stir in the chopped onion, tomato, cucumber, cilantro, and jalapeño.
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Add the chilled shrimp and mix well.
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Gently fold in avocado last to avoid mashing.
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Cover and refrigerate for at least 30 minutes.
4. Serve:
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In cocktail glasses or bowls.
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Garnish with lime wedges, extra cilantro, and hot sauce.
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Serve with saltine crackers, tostadas, or tortilla chips on the side.
🌶️ Tips & Variations
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Add clam juice or Clamato for authentic coastal flavor.
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For extra richness, drizzle a little olive oil or a spoon of Mexican crema on top.
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Make it a Michelada-style version by adding a splash of beer into the mix.
Would you like a spicy version or one made with pre-cooked frozen shrimp for ea