Mexican Shrimp Cocktail

It’s true that traditional shrimp cocktail can feel a little ho-hum and conventional, but this Mexican Shrimp Cocktail (Coctel de Camarones) is anything but. It’s one appetizer that’s worth getting excited about. With tender shrimp, fresh tomato, cucumber, avocado, red onion and cilantro mixed into a spicy tomato-based sauce, this is one cool and refreshing dish I turn to often when the weather gets hot.

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.

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

Recipe at a Glance

• Prep time: 20 minutes
• Total time: 1 hour 30 minutes
• Yield: 4 servings
• Skill level: Easy

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 peel a standard cucumber or use an English cucumber so you don’t need to peel it.
• Red Onion: I like red onions for their bite, but you can use shallots for a milder onion flavor.
• Vegetable/Tomato Juice: I use either V8 or RW Knudsen brand (not Clamato, more on that in the recipe tips below). You can use a low-sodium version, but you may need to adjust the other seasonings so the sauce doesn’t taste flat.
• Worcestershire Sauce: Cooks (and bartenders!) have been using aged Worcestershire sauce since the 1830s, and for good reason. It hits that sweet-salty balance you can’t quite replicate.
• 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 with heat that doesn’t overpower.
• Fresh Avocado: Finding ripe avocados can be tough since they often feel as hard as baseballs at the store. Plan ahead and buy them a few days early so they have time to ripen on the counter.
• Kosher Salt and Freshly Ground Black Pepper: I prefer kosher salt over traditional table salt for the way the larger grains give you little bursts of flavor.
• Tortilla Chips: Crunchy tortilla chips work great as a garnish or as “serving scoops,” but you can skip them if you’d rather.

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 you like.

What Makes This So Good

It’s how the shrimp are cooked and the variety of textures and flavors that really set this Mexican Shrimp Cocktail apart. The shrimp are gently poached in water seasoned with fresh lemon, cilantro stems, black peppercorns and salt, then steeped in a sauce full of contrasts. Cucumber and red onion bring crunch, ketchup and Worcestershire sauce add zip and umami, lemon juice brightens everything, and the hot sauce kicks in some heat. Chunks of cool, creamy avocado round out the dish, added just before serving.

How to Serve Mexican Shrimp Cocktail

Saltine crackers are what’s traditionally served with Mexican Shrimp Cocktail, but I prefer tortilla chips for the sturdy crunch. Either works well, so choose whichever you like or set out both and let people choose. I like to serve with a little bowl of lime wedges on the side too.

Make-Ahead and Storage

You can assemble Mexican Shrimp Cocktail up to 24 hours in advance, except for the avocado and cilantro. To make ahead, mix the sauce ingredients with the poached shrimp and refrigerate in an airtight container. Fold in the avocado and cilantro right before serving.

More Great Shrimp Recipes

• Shrimp Tacos
• Spicy Grilled Shrimp
• Salt and Pepper Shrimp