Mexican Shrimp Cocktail

Let’s be honest, as delicious as traditional shrimp cocktail is with its chilled shrimp served alongside the standard ketchup-horseradish sauce, it’s a little ho-hum and conventional. On the other hand, Mexican Shrimp Cocktail (Coctel de Camarones) offers an enticing variation that uses tender shrimp, fresh tomato, cucumber, avocado, red onion and cilantro mixed into a spicy tomato-based sauce. When the weather gets hot, this is one cool and refreshing appetizer that I often turn to.

Instead of serving the shrimp perched along the edge of the serving glass or bowl, this dish immerses the shrimp in a tangy broth-like sauce best scooped up with a spoon or crunchy tortilla chips. I like to assemble most of it in advance and keep it chilled until I’m ready to serve, making it an excellent option for a casual or even upscale fiesta. Feel free to get creative with your individual serving containers, whether classic highball, fishbowl margarita, hip martini or elegant stemmed wine glasses!

Reminded me of my time in El Paso and Mexico . It was delicious and refreshing. I added jalapeno for a kick and it was perfect. Thank you.

Melisa

Mexican Shrimp Cocktail Ingredients

• Shrimp: If you can find it, buy fresh Gulf or other medium-sized shrimp with the shell on. Medium-sized raw shrimp are typically sold in 36/40 or 41/50 counts, which describes the average number of shrimp per pound.
• Fresh Lemon: Buy two, one for poaching the shrimp and another for fresh lemon juice in the sauce.
• Black Peppercorns: If you use a pepper grinder, you can simply use the ones you fill your grinder with — just be sure to use whole ones instead of ground pepper.
• Fresh Cilantro: I always look for bright green leafy bunches that don’t droop too much or have wilted, dark leaves. Unfortunately, this isn’t the time to sub with dried cilantro — it won’t provide the same bright freshness this recipe deserves.
• Tomatoes: Plump ripe Roma tomatoes work well because they’re easy to dice, but feel free to use fresh plum tomatoes from your garden if you’re lucky enough to have some!
• Cucumber: You can use regular peeled cucumber or skip the need to peel with English cucumbers. You’ll usually see English cucumbers wrapped in clear plastic, protecting their tender skins.
• Red Onion: I like red onions for their bite, but you can use shallots for a milder onion flavor.
• Vegetable/Tomato Juice: My go-to is V8 or RW Knudsen brand. You can use a low-sodium version, but you may need to adjust the other seasonings to achieve the desired robust flavor.
• Worcestershire Sauce: Cooks (and bartenders!) have been using aged Worcestershire sauce since the 1830s, and for good reason — it provides a perfect blend of sweet and salt.
• Ketchup: I use ketchup made without high fructose corn syrup.
• Fresh Lime Juice: You’ll want fresh limes for the sauce and to serve as colorful wedge garnishes on the side.
• Hot Sauce: Cholula brand is my favorite for this dish since it’s an authentic Mexican hot sauce that provides heat but isn’t overpowering.
• Fresh Avocado: Finding perfect ripe avocados can be beyond challenging since they often feel as hard as baseballs! You might have to plan ahead here and buy your avocados a few days in advance, allowing them time to ripen.
• Kosher Salt and Freshly Ground Black Pepper: I prefer kosher salt over traditional table salt — the larger grain size provides little bursts of flavor.
• Tortilla Chips: Crunchy tortilla chips can serve as the perfect garnish or as “serving scoops,” but you can skip the chips if desired.

It’s the Layers of Flavor and Texture

Shrimp, of course, is the main attraction here, first gently poached in water seasoned with fresh lemon, cilantro stems, black peppercorns and salt. What sets this dish apart is steeping the shrimp in a sauce loaded with textures and flavors, allowing the shrimp to soak up additional savoriness. Cucumber and red onion provide crunch, ketchup and Worcestershire sauce add a little zip and umami, lemon juice brightens, and hot sauce perfects the sauce with its spicy kick. Chunks of cool, creamy avocado round out the dish, which you’ll want to add just before serving.

You can also scale this Mexican Shrimp Cocktail for a larger group! Instead of serving it in individual dishes, you can serve it in a large bowl with a ladle and provide small ramekins or glasses. It’s simple to prepare but offers a new take on a classic favorite.

More Great Shrimp Recipes

• Shrimp Tacos
• Shrimp Salad
• Spicy Grilled Shrimp
• Salt and Pepper Shrimp
• Lemon Garlic Butter Shrimp

How to Make Mexican Shrimp Cocktail

In a medium pot bring 2 quarts water, lemon wedges, peppercorns, kosher salt and reserved cilantro stems to boil over medium-high heat. Add deveined shrimp in shell and cover; remove from heat and let stand 3 minutes, until shrimp is just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.

While shrimp cooks, combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce in a medium bowl. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.

To serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro and season to taste with salt and pepper. Serve in 4 individual glasses with tortilla chips and lime wedges if desired.