Mexican Shrimp Cocktail

Hello weekend! Sacramento can’t decide if it wants to be hot or cool right now. But the weather has been cooperating gloriously recently, with lots of sun, perfect for relaxing on the patio with tortilla chips or saltines and some coctel de Camarones, or Mexican shrimp cocktail.

I love this version of shrimp cocktail, it’s sort of like a virgin Bloody Mary with cucumber, celery, red onions, avocados, and lots of shrimp.

Perfect for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it were gazpacho. Enjoy!

Why You’ll Love This Recipe

This Mexican Shrimp Cocktail is refreshingly light yet satisfyingly flavorful. It’s the perfect combination of spicy, tangy, and fresh, making it an ideal appetizer or light meal. Whether you’re hosting a summer party or just want a quick and delicious snack, this dish will impress your taste buds and your guests.

Kitchen Equipment You’ll Need

• Saucepan
• Sieve
• Large mixing bowl
• Knife and cutting board
• Measuring spoons
• Serving glasses

Ingredients

• 1 medium white onion
• 6 large cloves garlic, coarsely chopped
• 2 tablespoons salt, plus more to taste
• 1 tablespoon freshly ground black pepper
• 1 pound large shrimp (16-20 count), peeled, deveined and tails removed except for 6 to go on top as garnish
• ¾ cup ketchup
• ¾ cup clam juice
• 2 to 3 tablespoons lime juice (or to taste)
• Mexican hot sauce, to taste
• ½ small jicama, peeled and diced (about 1 cup)
• ½ large English cucumber, diced (about 1 cup)
• 2 medium avocados, peeled, pitted and chopped
• 1 cup chopped cilantro, loosely packed
• lime wedges, for serving
• cilantro sprigs, for serving

Instructions

1. Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.
2. Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt, and black pepper. Bring to a boil. Add shrimp, turn off heat, and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.
3. Combine ketchup, clam juice, lime juice, and hot sauce.
4. In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado, and cilantro.
5. Pour dressing over shrimp and vegetable combination, toss to coat.
6. Serve in large, wide-rimmed glasses with a shrimp on top. Garnish with a lime wedge and cilantro sprigs.

Tips for Success

To ensure your shrimp are perfectly cooked, be sure to watch them closely as they turn pink. Overcooked shrimp can become rubbery and lose their delicate flavor. Always taste the cocktail sauce and adjust the lime juice and hot sauce to your preference.

Additional Tips and Variations

Feel free to add diced tomatoes or a splash of orange juice for a slightly different flavor profile. If you prefer a spicier cocktail, increase the amount of hot sauce or add a finely chopped jalapeño.

Nutritional Highlights (Per Serving)

Calories: Approximately 200
Protein: 18g
Carbohydrates: 15g
Fat: 8g

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?
Yes, you can prepare the shrimp and the sauce a day ahead and combine them just before serving.

What can I use instead of clam juice?
If you don’t have clam juice, you can substitute with a mild seafood stock or even plain water, though it will slightly alter the flavor.

Can I use pre-cooked shrimp?
Yes, using pre-cooked shrimp is a great time-saver. Just skip the cooking step and mix them with the other ingredients.

Conclusion

There you have it—a refreshing, vibrant Mexican Shrimp Cocktail that’s sure to become a favorite. Whether you’re enjoying it on a sunny afternoon or as an appetizer for your next gathering, this dish is both versatile and delicious. Give it a try and let me know how it turned out in the comments below. Happy cooking!