Introduction
Hey there, kitchen friend! Today, I want to share a recipe that instantly transports me to sunny days, backyard barbecues, and maybe even a little taste of Mexico. We’re making Mexican Shrimp Cocktail, or Coctel de Camarones, and trust me, it’s one of the easiest, most refreshing things you can whip up. Forget bland, watery versions – this recipe is bursting with fresh flavors and has that perfect balance of savory, tangy, and a tiny kick. It’s simple enough for a weeknight but fancy enough for company. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, we’re talking minutes of prep!
- Easy: Just chop and mix, no complex steps here.
- Giftable: Okay, maybe not literally, but it’s the perfect dish to bring to a potluck or share with neighbors.
- Crowd-pleasing: Who doesn’t love a cool, zesty shrimp cocktail on a warm day?
Ingredients
Here’s what you’ll need to gather from your pantry and fridge. Most of these are probably staples!
- 1 lb cooked shrimp: Peeled, deveined, tails removed. You can use fresh cooked or good quality frozen (just make sure it’s fully thawed and drained). This is our star, so make sure it’s tasty!
- 1 cup Clamato juice (or tomato juice): This is the classic base for a reason, adding a unique depth. If you can’t find it, regular tomato juice works, but the flavor will be different.
- 1/4 cup ketchup: Adds a little sweetness and body to the sauce.
- 2 tbsp lime juice: Freshly squeezed is key here! It brightens everything up beautifully.
- 1 tbsp hot sauce: Optional, but highly recommended! Valentina or Tabasco are classic choices and give it that signature zing. Adjust to your spice preference!
- 1/2 cup red onion: Finely diced. Adds a sharp, fresh bite.
- 1/2 cup tomato: Finely diced. Ripe and juicy is best.
- 1/2 cup cucumber: Finely diced. Adds a wonderful cool crunch.
- 1/4 cup fresh cilantro: Chopped. Don’t skip this! Its fresh, herbaceous flavor is essential.
- 1 avocado: Diced or sliced for garnish. Creamy perfection to top it off.
- Salt and pepper: To taste. You’ll add this right at the end to get it just right.
- Tortilla chips or saltine crackers: For serving. The perfect crunchy vehicle for scooping!
How to Make It
Okay, let’s do this! It’s ridiculously simple, I promise.
Step 1: Prepare Your Veggies. Grab your cutting board and finely dice the red onion, tomato, and cucumber. Chop your fresh cilantro. Aim for pieces that are roughly the same size so you get a bit of everything in each bite.
Step 2: Make the Base Sauce. In a medium-sized bowl, whisk together the Clamato juice (or tomato juice), ketchup, lime juice, and hot sauce (if you’re using it). Give it a little taste – it should be tangy and slightly sweet.
Step 3: Combine Everything. Add the cooked shrimp, diced red onion, tomato, cucumber, and chopped cilantro to the bowl with the sauce. Gently stir everything together until it’s well combined.
Step 4: Season and Chill. Now’s the time to add salt and pepper to taste. Start with a little, stir, and taste again. Remember the shrimp and Clamato might already have some salt. This is also where you can add more hot sauce if you want more heat! Once seasoned, cover the bowl and pop it in the fridge. This is crucial! You want this cocktail to be ice cold. Let it chill for at least 30 minutes, but an hour is even better for the flavors to meld.
Step 5: Serve It Up! When you’re ready to serve, give it one last gentle stir. Ladle the Mexican Shrimp Cocktail into glasses, bowls, or pretty goblets. Top each serving with some diced or sliced avocado. Serve immediately with tortilla chips or saltine crackers for scooping. Enjoy!
Substitutions & Additions
Want to mix things up? This recipe is very forgiving!
- Juice Swap: While Clamato is traditional, you could use V8 or just regular tomato juice. The flavor will vary, but it will still be delicious.
- Add More Seafood: Cooked octopus, scallops, or even firm white fish (like cod or snapper) can be added or used instead of some of the shrimp.
- Spice it Up: Add finely minced fresh jalapeño or serrano pepper along with the other vegetables for extra heat. A pinch of cayenne powder in the sauce works too.
- Extra Veggies: Finely diced celery adds another layer of crunch. Black olives are also a popular addition in some variations.
- Different Citrus: A splash of orange juice or a squeeze of orange adds a touch of sweetness and complexity.
Tips for Success
Making this perfect every time is easy with these little pointers:
- Start Cold: Make sure your shrimp is already cold when you start, and give the whole mixture plenty of time to chill in the fridge. It’s meant to be a COLD cocktail!
- Quality Shrimp Matters: Since the shrimp is the main event, using good quality cooked shrimp makes a difference. If cooking your own, chill it completely before adding.
- Chop Uniformly: Try to dice your vegetables to roughly the same size. This makes for a better texture in each bite.
- Don’t Overmix: Once the shrimp is in, stir gently to avoid breaking up the shrimp or making the mixture mushy.
- Taste and Adjust: Always taste before serving and add more salt, pepper, hot sauce, or lime juice as needed.
How to Store It
Got leftovers? Lucky you!
Store any leftover Mexican Shrimp Cocktail in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days. The vegetables will soften a bit over time, but the flavor remains great. I don’t recommend freezing it, as the texture will suffer.
FAQs
Here are a couple of common questions I get about this dish:
Q: Can I use raw shrimp?
A: No, the shrimp must be fully cooked and chilled before adding it to the mixture. This isn’t a ceviche where the acid “cooks” the seafood. You’ll need to cook the shrimp first.
Q: What exactly is Clamato juice?
A: Clamato is a commercially produced beverage made from reconstituted tomato juice, clam broth, and spices. It’s savory and slightly briny, giving the cocktail a unique depth of flavor compared to plain tomato juice.
Q: Can I make this ahead of time for a party?
A: Absolutely! You can make the base sauce and chop the vegetables a few hours ahead. Keep them separate and chilled. Add the shrimp and mix everything together about 1-2 hours before serving to allow flavors to meld but keep the veggies crisp.
Easy & Refreshing Mexican Shrimp Cocktail (Coctel de Camarones)
Equipment
- Cutting board
- Knife
- Medium-sized bowl
- Whisk
- Glasses or bowls For serving
Ingredients
Ingredients
- 1 lb cooked shrimp Peeled, deveined, tails removed. Fresh cooked or good quality frozen (fully thawed and drained).
- 1 cup Clamato juice Or tomato juice
- 0.25 cup ketchup
- 2 tbsp lime juice Freshly squeezed is key
- 1 tbsp hot sauce Optional, Valentina or Tabasco recommended. Adjust to preference.
- 0.5 cup red onion Finely diced
- 0.5 cup tomato Finely diced. Ripe and juicy is best.
- 0.5 cup cucumber Finely diced
- 0.25 cup fresh cilantro Chopped
- 1 avocado Diced or sliced for garnish
- Salt To taste
- Pepper To taste
- Tortilla chips or saltine crackers For serving
Instructions
- Prepare Your Veggies: Grab your cutting board and finely dice the red onion, tomato, and cucumber. Chop your fresh cilantro. Aim for pieces that are roughly the same size so you get a bit of everything in each bite.
- Make the Base Sauce: In a medium-sized bowl, whisk together the Clamato juice (or tomato juice), ketchup, lime juice, and hot sauce (if you're using it). Give it a little taste – it should be tangy and slightly sweet.
- Combine Everything: Add the cooked shrimp, diced red onion, tomato, cucumber, and chopped cilantro to the bowl with the sauce. Gently stir everything together until it's well combined.
- Season and Chill: Now's the time to add salt and pepper to taste. Start with a little, stir, and taste again. Remember the shrimp and Clamato might already have some salt. This is also where you can add more hot sauce if you want more heat! Once seasoned, cover the bowl and pop it in the fridge. This is crucial! You want this cocktail to be ice cold. Let it chill for at least 30 minutes, but an hour is even better for the flavors to meld.
- Serve It Up!: When you're ready to serve, give it one last gentle stir. Ladle the Mexican Shrimp Cocktail into glasses, bowls, or pretty goblets. Top each serving with some diced or sliced avocado. Serve immediately with tortilla chips or saltine crackers for scooping. Enjoy!
Notes
- Start Cold: Make sure your shrimp is already cold when you start, and give the whole mixture plenty of time to chill in the fridge. It's meant to be a COLD cocktail!
- Quality Shrimp Matters: Since the shrimp is the main event, using good quality cooked shrimp makes a difference. If cooking your own, chill it completely before adding.
- Chop Uniformly: Try to dice your vegetables to roughly the same size. This makes for a better texture in each bite.
- Don't Overmix: Once the shrimp is in, stir gently to avoid breaking up the shrimp or making the mixture mushy.
- Taste and Adjust: Always taste before serving and add more salt, pepper, hot sauce, or lime juice as needed. Storage: Store any leftover Mexican Shrimp Cocktail in an airtight container in the refrigerator. It's best enjoyed within 1-2 days. The vegetables will soften a bit over time, but the flavor remains great. Do not freeze. FAQs:
Q: Can I use raw shrimp?
A: No, the shrimp must be fully cooked and chilled before adding it to the mixture. This isn't a ceviche. Q: What exactly is Clamato juice?
A: Clamato is a commercially produced beverage made from reconstituted tomato juice, clam broth, and spices. It's savory and slightly briny. Q: Can I make this ahead of time for a party?
A: Yes! You can make the base sauce and chop the vegetables a few hours ahead. Keep them separate and chilled. Add the shrimp and mix everything together about 1-2 hours before serving.