Mexican Shrimp Cocktail (Coctel de Camarones)
Mexican Shrimp Cocktail (Coctel de Camarones)
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 4 cups water
- 1 bay leaf
- 1 garlic clove, smashed
- 1 teaspoon salt
For the Cocktail Sauce
- 1 1/2 cups ketchup
- 1 cup Clamato juice
- 1/4 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/2 cup red onion, finely diced
- 1/2 cup cucumber, peeled, seeded, and finely diced
- 1 jalapeño, seeded and minced (or more to taste)
- 1/4 cup cilantro, chopped
- 1 avocado, diced, for garnish
- 1 teaspoon hot sauce, such as Cholula or Tapatío, or to taste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 lime wedges
- 1 bag tortilla chips or tostadas, for serving
Instructions
- 1
Prepare the shrimp: In a large pot, bring 4 cups of water to a boil with the bay leaf, smashed garlic clove, and 1 teaspoon of salt. Add the peeled and deveined shrimp to the boiling water. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook.
⏱️ 5 min
- 2
Immediately remove the cooked shrimp from the hot water and plunge them into an ice bath to stop the cooking process. Once cooled, drain the shrimp and pat them dry. If desired, chop the shrimp into 1/2-inch pieces, or leave them whole.
⏱️ 5 min
- 3
Prepare the cocktail sauce: In a large bowl, combine the ketchup, Clamato juice, orange juice, and lime juice. Whisk until well combined.
⏱️ 5 min
- 4
Add the vegetables and seasonings: Stir in the finely diced red onion, diced cucumber, minced jalapeño, chopped cilantro, hot sauce, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the sauce mixture. Taste and adjust seasonings as needed.
⏱️ 5 min
- 5
Combine and chill: Add the cooked shrimp to the cocktail sauce mixture. Gently stir to ensure the shrimp are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 6
Serve: Ladle the Mexican shrimp cocktail into individual serving glasses or bowls. Garnish each serving with diced avocado and a lime wedge. Serve immediately with tortilla chips or tostadas on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Shrimp Cocktail (Coctel de Camarones)
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 4 cups water
- 1 bay leaf
- 1 garlic clove, smashed
- 1 teaspoon salt
For the Cocktail Sauce
- 1 1/2 cups ketchup
- 1 cup Clamato juice
- 1/4 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/2 cup red onion, finely diced
- 1/2 cup cucumber, peeled, seeded, and finely diced
- 1 jalapeño, seeded and minced (or more to taste)
- 1/4 cup cilantro, chopped
- 1 avocado, diced, for garnish
- 1 teaspoon hot sauce, such as Cholula or Tapatío, or to taste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 4 lime wedges
- 1 bag tortilla chips or tostadas, for serving
Instructions
- 1
Prepare the shrimp: In a large pot, bring 4 cups of water to a boil with the bay leaf, smashed garlic clove, and 1 teaspoon of salt. Add the peeled and deveined shrimp to the boiling water. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook.
⏱️ 5 min - 2
Immediately remove the cooked shrimp from the hot water and plunge them into an ice bath to stop the cooking process. Once cooled, drain the shrimp and pat them dry. If desired, chop the shrimp into 1/2-inch pieces, or leave them whole.
⏱️ 5 min - 3
Prepare the cocktail sauce: In a large bowl, combine the ketchup, Clamato juice, orange juice, and lime juice. Whisk until well combined.
⏱️ 5 min - 4
Add the vegetables and seasonings: Stir in the finely diced red onion, diced cucumber, minced jalapeño, chopped cilantro, hot sauce, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the sauce mixture. Taste and adjust seasonings as needed.
⏱️ 5 min - 5
Combine and chill: Add the cooked shrimp to the cocktail sauce mixture. Gently stir to ensure the shrimp are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min - 6
Serve: Ladle the Mexican shrimp cocktail into individual serving glasses or bowls. Garnish each serving with diced avocado and a lime wedge. Serve immediately with tortilla chips or tostadas on the side.
⏱️ 5 min