Authentic Mexican Shrimp Cocktail (Cóctel de Camarones) (Print version)
Plump poached shrimp chilled in a spicy Clamato sauce with fresh cucumber, tomato, avocado, and lime. A classic Mexican street-food appetizer ready in 30 minutes.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 teaspoon salt (for poaching water)
03 -
1 bay leaf (optional)
For the cocktail sauce
04 -
1 cup (240 ml) Clamato juice
05 -
1/3 cup (80 ml) ketchup
06 -
3 tablespoons fresh lime juice (about 2 limes)
07 -
2 tablespoons Mexican hot sauce (Valentina or Cholula)
08 -
1 tablespoon Worcestershire sauce
09 -
1/2 teaspoon salt, or to taste
For the mix-ins
10 -
2 Roma tomatoes, diced small
11 -
1/2 English cucumber, peeled and diced
12 -
1/2 small white onion, finely diced
13 -
1 jalapeño, seeded and minced
14 -
1/4 cup (10 g) fresh cilantro, roughly chopped
15 -
1 ripe avocado, diced (add just before serving)
For serving
16 -
Saltine crackers or tostadas
17 -
Lime wedges
18 -
Extra hot sauce
# Instructions:
01 -
Bring a large pot of salted water to a gentle simmer. Add the bay leaf if using. Add the shrimp and cook for 2 minutes until pink and opaque through the center. Do not boil hard.
02 -
Transfer the shrimp immediately to a bowl of ice water. Let them chill for 3 to 4 minutes, then drain and pat dry with paper towels.
03 -
In a large bowl whisk together the Clamato juice, ketchup, lime juice, hot sauce, and Worcestershire sauce. Season with salt and taste. The sauce should be tangy, mildly sweet, and bright.
04 -
Stir in the diced Roma tomatoes, cucumber, white onion, jalapeño, and cilantro. Mix until everything is evenly combined.
05 -
Add the chilled shrimp and fold gently to coat. For the best flavor, cover and refrigerate for 30 to 60 minutes before serving.
06 -
Spoon into tall glasses or wide bowls. Top each portion with diced avocado and a squeeze of lime. Serve with saltine crackers or tostadas and extra hot sauce on the side.
# Good to know:
01 -
Best served ice cold straight from the refrigerator.
02 -
Can be assembled up to 24 hours ahead without the avocado.