Easy & Refreshing Mexican Shrimp Cocktail (Coctel de Camarones)
This recipe for Mexican Shrimp Cocktail, or Coctel de Camarones, is easy to make, incredibly refreshing, and bursting with fresh, tangy, and slightly spicy flavors. It's perfect for a warm day, a party, or a simple weeknight treat.
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
Tips for Success:
- 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.
- 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.