🍤 Mexican Shrimp Cocktail Recipe
🥣 Ingredients
Serves 4–6
Shrimp:
-
1 lb (450g) medium shrimp, peeled and deveined
-
4 cups water
-
1 bay leaf
-
1 tsp salt
-
½ tsp black pepper
-
1 lime, sliced
Cocktail Base:
-
1 cup ketchup
-
½ cup tomato juice (or Clamato)
-
¼ cup fresh lime juice (about 2 limes)
-
1 small red onion, finely diced
-
1 jalapeño, seeded and finely minced (optional for heat)
-
1 medium cucumber, peeled, seeded, and diced
-
1 avocado, diced (add just before serving)
-
2 tbsp fresh cilantro, chopped
-
½ tsp hot sauce (optional)
-
Salt and pepper to taste
👩🍳 Instructions
1. Cook the shrimp
-
In a medium pot, bring water, bay leaf, salt, pepper, and lime slices to a boil.
-
Add shrimp and cook 2–3 minutes, until pink and opaque.
-
Drain and transfer to an ice bath to stop cooking. Drain again.
2. Prepare the cocktail mixture
-
In a large bowl, mix ketchup, tomato juice, lime juice, diced onion, jalapeño, cucumber, cilantro, and hot sauce.
-
Season with salt and pepper to taste.
3. Combine
-
Chop shrimp into bite-sized pieces (optional) and add to the tomato mixture.
-
Stir gently to combine.
-
Cover and chill in the fridge for at least 1 hour to let flavors meld.
4. Serve
-
Just before serving, fold in diced avocado.
-
Serve in individual glasses or bowls with tortilla chips or saltine crackers on the side.
💡 Tips & Variations
-
Spicier: Add extra jalapeño, hot sauce, or a few dashes of chipotle.
-
Tangier: Add more lime juice or a splash of orange juice for a subtle sweetness.
-
Presentation: Layer the shrimp and veggies for a beautiful cocktail glass display.
-
Seafood mix: Add cooked octopus, crab, or scallops for a deluxe version.
This one tastes best chilled, so make it ahead and let it sit in the fridge for max flavor.
If you want, I can give you a quick 15-minute “no-boil” version using pre-cooked shrimp that’s just as tasty.
