Mexican Shrimp Cocktail Recipe - RECIPES (Print version)

Cold Mexican shrimp cocktail with tender shrimp, tomato, cucumber, avocado, lime, and a tangy Clamato-style sauce.

# Ingredients:

For the shrimp

01 - 2 lb (900 g) large raw shrimp, peeled and deveined
02 - 8 cups (2 L) water
03 - 1 tablespoon kosher salt
04 - 1 lime, halved

For the cocktail sauce

05 - 2 cups (480 ml) clam-tomato juice, such as Clamato, chilled
06 - 1/2 cup (120 g) ketchup
07 - 1/3 cup (80 ml) fresh lime juice
08 - 1/4 cup (60 ml) orange juice
09 - 1 tablespoon hot sauce, plus more to taste
10 - 1 tablespoon Worcestershire sauce
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt, plus more to taste

For the fresh mix

13 - 4 Roma tomatoes, seeded and diced
14 - 1 cup (130 g) diced English cucumber
15 - 1/2 cup (75 g) finely diced white onion
16 - 1 jalapeño, seeded and minced
17 - 1/2 cup (15 g) chopped fresh cilantro
18 - 2 ripe avocados, diced just before serving
19 - Tostadas, saltine crackers, tortilla chips, or pork rinds for serving

# Instructions:

01 - Bring the water, salt, and lime halves to a gentle boil in a large pot. Add the shrimp and cook for 2-3 minutes, just until pink, opaque, and curled.
02 - Drain the shrimp and rinse briefly under cold water. Pat dry, then chill for at least 15 minutes. Cut half the shrimp into bite-size pieces and leave the rest whole.
03 - In a large glass or ceramic bowl, stir together the clam-tomato juice, ketchup, lime juice, orange juice, hot sauce, Worcestershire sauce, pepper, and salt.
04 - Stir in the tomatoes, cucumber, onion, jalapeño, and cilantro. Taste and adjust with more lime, salt, or hot sauce if needed.
05 - Add the chilled shrimp and stir gently until coated. Cover and refrigerate for 30 minutes so the flavors blend.
06 - Fold in the diced avocado right before serving. Spoon into glasses or bowls and serve cold with tostadas, crackers, tortilla chips, or pork rinds.

# Good to know:

01 - Chill the finished cocktail for 30 minutes before serving for the best flavor.
02 - Add avocado only at the end so it stays green and creamy.
03 - Keep the cocktail cold if serving it buffet-style.

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