Mexican Shrimp Cocktail (Coctel de Camarones) is a refreshing and flavorful dish that’s perfect as a starter or a light meal. It’s typically served chilled with shrimp, avocado, tomatoes, onions, cilantro, and a tangy, zesty cocktail sauce. Here’s how to make it:
Mexican Shrimp Cocktail (Coctel de Camarones) Recipe
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined (you can use cooked or raw shrimp)
- 1/2 cup ketchup
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup fresh orange juice (about 1 orange)
- 1 tbsp hot sauce (like Tapatío, Valentina, or your favorite)
- 1 tsp Worcestershire sauce
- 1 small red onion, finely chopped
- 1 medium cucumber, peeled and diced
- 2 medium tomatoes, diced
- 1-2 avocados, diced
- 1/4 cup cilantro, chopped
- 1-2 serrano or jalapeño peppers, finely chopped (optional, for heat)
- Salt and pepper, to taste
- Lime wedges, for garnish
- Tortilla chips or saltines, for serving (optional)
Instructions:
- Cook the shrimp (if raw):
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
- Once cooked, drain the shrimp and transfer them to a bowl of ice water to stop the cooking process and chill them quickly. After they’ve cooled, chop the shrimp into bite-sized pieces and set them aside.
(If using pre-cooked shrimp, you can skip this step and just chop the shrimp directly.)
- Prepare the cocktail sauce:
- In a large mixing bowl, combine the ketchup, lime juice, orange juice, hot sauce, and Worcestershire sauce. Stir well to combine.
- Add the vegetables and shrimp:
- Add the chopped onion, cucumber, tomatoes, and cilantro to the bowl with the cocktail sauce. If you’re using jalapeños or serrano peppers, add them now as well.
- Toss and season:
- Add the shrimp to the mixture and gently toss to combine. Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
- Chill:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the cocktail to chill.
- Serve:
- When ready to serve, gently stir the cocktail and add the diced avocado, being careful not to mash it. Serve in individual bowls or glasses with a garnish of lime wedges on the side.
- Optionally, serve with tortilla chips or saltines for a crunchy accompaniment.
Tips:
- Shrimp: If you want to make this dish even more authentic, use medium to large shrimp, and if you have access to cocktail shrimp, those can also be used.
- Heat: The hot sauce and jalapeños can be adjusted depending on how spicy you like it. If you prefer a milder version, use fewer or no peppers.
- Chill time: The cocktail tastes best after it’s had some time to chill in the fridge, allowing all the flavors to come together.
