Bright, zesty, and bursting with fresh flavors, this Mexican Shrimp Cocktail (Cóctel de Camarones) is the perfect dish for warm weather or any occasion that calls for a light and refreshing appetizer. Made with juicy shrimp, crisp veggies, creamy avocado, and a tangy tomato-based sauce, this dish is a crowd-pleaser that’s as easy to make as it is delicious. Serve it with tortilla chips or saltine crackers for a satisfying crunch. Let’s dive into this vibrant recipe!
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Why You’ll Love This Recipe
- Refreshing and Light: Perfect for hot summer days or as a light appetizer.
- Bursting with Flavor: A zesty, tangy, and slightly spicy sauce complements the fresh ingredients.
- Quick and Easy: Minimal prep time and no cooking required (if using pre-cooked shrimp).
- Versatile: Serve as an appetizer, snack, or even a light meal.
Ingredients Breakdown:
- Cooked shrimp (1 lb): Sweet, tender shrimp as the main protein in this refreshing cocktail.
- Tomato juice (1 cup): Forms the base of the flavorful sauce, bringing a fresh, tangy taste.
- Ketchup (1/4 cup): Adds a subtle sweetness to balance the acidity of the lime and tomato juice.
- Fresh lime juice (1/4 cup): Adds brightness and tang to the sauce, complementing the shrimp.
- Hot sauce (1 tbsp, optional): Adds a spicy kick for those who like a little heat.
- Diced tomato (1 medium): Brings freshness and texture to the cocktail.
- Red onion (1/4 cup, finely chopped): Adds sharpness and crunch to the mix.
- Cucumber (1/4 cup, diced): Offers a refreshing, crisp texture.
- Jalapeño (1, seeded and finely chopped): Adds heat and flavor to balance the other ingredients.
- Fresh cilantro (1/4 cup, chopped): Provides a burst of herby freshness that complements the other ingredients.
- Avocado (1, diced): Adds creaminess and richness to the cocktail.
- Salt and pepper: Used to season the dish and enhance the flavors.
- For serving: Tortilla chips or saltine crackers to scoop up the cocktail, and lime wedges for extra tang.
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Tips and Tricks
- Use Fresh Ingredients: Fresh lime juice, cilantro, and veggies make all the difference in flavor.
- Adjust the Heat: Add more or less jalapeño and hot sauce depending on your spice tolerance.
- Make Ahead: Prepare the shrimp cocktail up to 4 hours in advance and keep it chilled until ready to serve.
- Double the Recipe: Perfect for parties or larger gatherings.
Variations and Customizations
- Spicy Version: Add extra jalapeños or a dash of cayenne pepper for more heat.
- Seafood Medley: Add cooked crab meat or scallops for a luxurious twist.
- Vegetarian Option: Replace the shrimp with diced jicama or hearts of palm for a veggie-friendly version.
- Extra Creamy: Stir in a tablespoon of mayonnaise or sour cream for a richer texture.
Pairing Suggestions
- Drinks: Pair with a cold beer, margarita, or agua fresca.
- Sides: Serve with a fresh green salad or grilled corn on the cob.
- Dessert: Finish with a light dessert like churros or fresh fruit.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Note that the avocado may brown slightly over time.
- Freezing: This dish is best enjoyed fresh and does not freeze well.
Popular Questions
1. Can I use raw shrimp?
Yes, but you’ll need to cook and chill the shrimp before adding them to the cocktail.
2. What’s the best substitute for Clamato?
Tomato juice works well, or you can mix tomato juice with a splash of clam juice for a similar flavor.
3. Can I make this ahead of time?
Yes, but add the avocado just before serving to prevent browning.
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Mexican Shrimp Cocktail
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Mexican Shrimp Cocktail (Cóctel de Camarones) is a refreshing, flavorful appetizer or summer meal with juicy shrimp, crunchy vegetables, creamy avocado, and a zesty tomato-based sauce. Served chilled with tortilla chips or crackers, it’s sure to impress!
Ingredients
For the Shrimp Cocktail:
- 1 lb cooked shrimp, peeled and deveined (use fresh or frozen, thawed shrimp)
- 1 cup tomato juice (or Clamato) (adds a rich, savory base)
- ¼ cup ketchup (for sweetness and tang)
- ¼ cup fresh lime juice (adds a bright, citrusy kick)
- 1 tbsp hot sauce (optional) (adjust to your spice preference)
- 1 medium tomato, diced (for freshness and texture)
- ¼ cup red onion, finely chopped (adds a sharp, crunchy bite)
- ¼ cup cucumber, diced (for a refreshing crunch)
- 1 jalapeño, seeded and finely chopped (adds a mild heat; adjust to taste)
- ¼ cup fresh cilantro, chopped (for a burst of herbaceous flavor)
- 1 avocado, diced (creamy and delicious)
- Salt and pepper to taste (to season)
For Serving:
- Tortilla chips or saltine crackers (for dipping and crunch)
- Lime wedges (for garnish and extra zing)
Instructions
Prepare the Sauce:
- In a large bowl, combine the tomato juice, ketchup, lime juice, and hot sauce (if using). Stir until well mixed.
Add the Shrimp and Veggies:
- Add the cooked shrimp, diced tomato, red onion, cucumber, jalapeño, and cilantro to the bowl. Stir gently to combine.
Season and Add Avocado:
- Season the mixture with salt and pepper to taste.
- Gently fold in the diced avocado to avoid mashing it.
Chill:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve:
- Serve chilled in individual glasses or bowls, garnished with lime wedges.
- Accompany with tortilla chips or saltine crackers for dipping
Notes
- For a fancier presentation, serve the shrimp cocktail in martini glasses or small bowls.
- If you don’t have fresh jalapeños, use a dash of chili powder or cayenne pepper for heat.
- Always taste and adjust the seasoning before serving.
- Prep Time: 15 minutes
- Category: 4 servings
- Method: No-Cook
- Cuisine: Mexican
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