Mexican Shrimp Cocktail

 Mexican  Shrimp Cocktail is a refreshing and flavorful dish that combines cooked shrimp with a zesty  tomato-based sauce, fresh vegetables, and a hint of heat. Also known as  Cóctel de Camarones, it’s perfect as an appetizer or a light meal, especially in warm weather. Serve it at parties or enjoy it for a satisfying lunch.

Ingredients

For the Cocktail:

1 lb cooked shrimp, peeled and deveined (small to medium size)

1 cup tomato juice or Clamato (adjust to taste)

½ cup ketchup

¼ cup fresh lime juice

1 tablespoon hot sauce (like Valentina or Cholula)

1 medium tomato, diced

1 small cucumber, peeled and diced

½ small red onion, finely diced

1 jalapeño or serrano pepper, seeded and finely chopped (optional, for heat)

¼ cup fresh cilantro, chopped

1 avocado, diced

Salt and pepper to taste

For Serving:

Tortilla chips or saltine crackers

Lime wedges

Additional hot sauce for garnish (optional)

Instructions

 Instructions

Step 1: Prepare the Shrimp
If your shrimp aren’t cooked, bring a pot of  salted water to a boil. Cook the shrimp for 2–3 minutes until pink and opaque. Drain and transfer to an ice bath to stop cooking. Drain again and set aside.

Step 2: Make the  Cocktail Sauce
In a large mixing bowl, whisk together the  tomato juice (or Clamato), ketchup, lime juice, and hot sauce. Adjust the tomato juice for your desired thickness. Season with salt and pepper.

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Step 3: Add the Vegetables and Shrimp
Add the cooked shrimp, diced tomato, cucumber, red onion, jalapeño (if using), and cilantro to the bowl. Gently toss to coat everything in the sauce.

Step 4: Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 5: Add the Avocado
Just before serving, gently fold in the diced avocado to avoid mashing. Taste and adjust seasoning as needed.

Step 6: Serve and Garnish
Serve in individual bowls or cocktail glasses. Garnish with lime wedges and extra hot sauce if desired. Serve with tortilla chips or crackers.

 

Shrimp Size: Small to medium shrimp work best, or cut larger shrimp into bite-sized pieces.

Tomato Juice: Use Clamato for extra flavor or plain tomato juice for a more traditional version.

Avocado: Always add avocado just before serving to prevent browning.

Variations

1. Spicy Mexican Shrimp Cocktail
Use serrano peppers instead of jalapeños and add extra hot sauce. You can also sprinkle chili powder or Tajín on top.

2. Seafood Cocktail
Include other seafood like scallops, octopus, or crab meat. Adjust cooking times accordingly.

3. Light Mexican Shrimp Cocktail
Reduce the ketchup and increase fresh tomato juice or Clamato for a less sweet version.

4. Cucumber and Mango Shrimp Cocktail
Add diced mango for a sweet, tropical twist.

Keto Version and Low-Carb Adjustments

Use sugar-free ketchup or tomato paste and sweeten with erythritol or monk fruit.

Serve with keto-friendly crackers or as a standalone dish.

 

Q: Can I use pre-cooked shrimp?
Yes, just ensure they are thawed, peeled, and deveined.

Q: How long does it keep?
Up to 2 days refrigerated. Add avocado just before serving.

Q: Can I make it ahead of time?
Yes, prepare the shrimp and sauce a few hours ahead. Add avocado and cilantro right before serving.

Q: Can I use other seafood?
Absolutely! Crab, scallops, or cooked fish all work well.

Final Thoughts

This Mexican Shrimp Cocktail is a vibrant, crowd-pleasing dish packed with bright, zesty flavors. Whether you serve it as an appetizer or a light meal, it’s sure to become a favorite. Pair it with tortilla chips, crackers, or simply enjoy it chilled straight from the glass.