Mexican Shrimp Cocktail

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When I was first dating my husband, his family graciously invited me to go with them to Cancún, Mexico. They took me to Market 28, an area just outside the hotel district, and we ate at a little cafe called El Cejas. It was there that they introduced me to one of their favorite local meals, Cóctel de Camarones, or Mexican Shrimp Cocktail. Unlike the American and British appetizers, this Mexican Shrimp Cocktail is filling enough to make a meal all by itself. It took me a few years to duplicate the recipe, but now it’s a summer staple in my house.

Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Yield: 8 servings

Author: Karyn Shalda, Cooking to the Point

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Mexican Shrimp Cocktail

This spicy Mexican Shrimp Cocktail is a hearty meal unto itself with tomatoes, cucumber, and a boatload of tiny salad shrimp. Serve with a side of tortilla strips, and you've got yourself a summer meal worth diving into!

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

• 24 oz cooked and peeled salad shrimp
• 50 oz Clamato tomato cocktail
• 1/2 C ketchup
• 4 T lime juice (fresh-squeezed or bottled)
• 10 dashes hot sauce (such as Cholula original hot sauce)
• 1 English cucumber
• 1 medium-sized onion
• 2 tomatoes
• 3 Ripe avocados
• 1/2 bunch of fresh cilantro*
• 1 fresh jalapeño pepper

Instructions

1. If necessary, thaw the salad shrimp according to directions. While they are draining, prepare the rest of the ingredients.
2. In a large bowl, combine the 50 oz Clamato tomato cocktail, 1/2 C ketchup,** 10 dashes hot sauce, and 4 T lime juice.
3. Peel and dice the English cucumber into a small bite-sized pieces. Dice the onion and 2 tomatoes. Combine this with the liquid mixture.
4. Finely chop the cilantro, and dice 2 of the avocados into cubes.*** Finely mince the jalapeño, removing the seeds and ribs of the pepper. I like to wear food-safe gloves while I'm doing this. Add these ingredients and the drained shrimp to the bowl, and stir everything to combine.
5. Add salt and pepper to taste (about a teaspoon of each), and more hot sauce as desired.
6. Chill in the refrigerator for at least 2 hours to thicken.
7. Top with remaining avocado, cut into cubes or slices, and serve cool.
8. Enjoy!

Created using The Recipes Generator

* If you’re one of those poor unfortunate souls with the genetic characteristic that causes cilantro to taste like soap, you can omit the cilantro from this recipe or use parsley in its place.

** To measure semi-liquid ingredients like barbecue sauce, shortening, honey, and ketchup, I recommend an adjustable plunger measuring cup like this one.

*** The easiest way, in my opinion, to cut an avocado into cubes is this:

1. Cut the avocado in half lengthwise, carefully maneuvering around the pit.

2. Twist slightly to separate the halves. Hold the half with the pit firmly in your hand (you can also put a towel between your hand and the avocado if you wish).

3. With a quick, steady hit, bring your knife down into the pit. Try to hit the avocado pit close to the heel of the knife (more towards the handle than towards the point). Once the knife is embedded, simply pop the pit out! Remove the pit from the knife with a pinch of your fingers on the dull side of the blade, and discard.

4. Hold the half avocado in your hand again and make shallow diagonal slices into the flesh, being careful not to cut through the skin. Repeat the diagonal slices in the opposite direction, leaving a criss-cross grid of cuts in the avocado flesh. Using a large spoon, scoop the flesh out. Repeat with the other half.

   • You can also remove the flesh first before cutting into cubes, but I find it’s less messy this way.