🍤 Mexican Shrimp Cocktail (Cóctel de Camarones)
📝 Ingredients
For the shrimp:
- 500g (1 lb) shrimp (peeled & deveined)
- 1 lemon (halved)
- 1 tsp salt
For the cocktail sauce:
- 1½ cups tomato juice or Clamato
- ½ cup ketchup
- 2 tbsp fresh lime juice
- 1–2 tbsp hot sauce (like Valentina or Tabasco)
- 1 small red onion (finely chopped)
- 1 cucumber (peeled & diced)
- 2 tomatoes (diced)
- 1 jalapeño (seeded & finely chopped)
- ½ cup fresh cilantro (chopped)
- 1 avocado (diced)
- Salt & black pepper (to taste)
👩🍳 Instructions
1. Cook the shrimp
- Bring a pot of water to a boil
- Add salt and lemon halves
- Add shrimp and cook for 2–3 minutes until pink and opaque
- Drain and transfer to ice water (stops cooking)
- Chop into bite-sized pieces if large
2. Prepare the sauce
In a large bowl, mix:
- Tomato juice
- Ketchup
- Lime juice
- Hot sauce
3. Add fresh ingredients
Stir in:
- Onion
- Cucumber
- Tomatoes
- Jalapeño
- Cilantro
4. Combine
- Add cooked shrimp to the sauce
- Gently fold in avocado
- Season with salt & pepper
5. Chill
Refrigerate for 30–60 minutes for best flavor
6. Serve
- Serve cold in glasses or bowls
- Add extra avocado or cilantro on top
🍽️ Serving Ideas
- With tortilla chips or saltine crackers
- In chilled cocktail glasses 🍸
- With lime wedges on the side
💡 Tips
- Use fresh lime juice for best flavor
- Don’t overcook shrimp—they get rubbery
- Add a splash of orange juice for a slight sweetness 🍊
- Adjust spice level to your taste 🌶️
❓ Q&A
Q: Can I use pre-cooked shrimp?
Yes—just chop and add directly, but fresh-cooked tastes better.
Q: How long does it last?
Up to 2 days in the fridge (best eaten fresh).
Q: Can I make it ahead?
Yes—prepare everything except avocado, add that just before serving.
Q: Is it spicy?
Mild to medium—adjust jalapeño and hot sauce to control heat.
