Mexican Shrimp Cocktail (Print Version)
# Ingredients:
→ Poaching the Shrimp
01 -
Cilantro stems saved from the chopped leaves
02 -
1 tablespoon kosher salt
03 -
1 teaspoon whole black peppercorns
04 -
1 lemon, sliced into wedges
05 -
1 pound medium shrimp, shells on
→ Cocktail Sauce Mix
06 -
1 small avocado, diced after removing the pit and skin
07 -
2 medium-sized tomatoes, diced
08 -
1/4 cup plain water
09 -
1 teaspoon Worcestershire sauce
10 -
1/3 cup ketchup
11 -
1 cup vegetable juice (like V8)
12 -
1/2 small red onion, finely diced
13 -
1 tablespoon lemon juice
14 -
2 1/2 teaspoons hot sauce (example: Cholula)
15 -
Salt and freshly cracked black pepper as needed
16 -
2 tablespoons fresh cilantro leaves, chopped finely
17 -
1 small cucumber, cubed after peeling
18 -
1 1/2 tablespoons lime juice, plus some wedges for serving
→ To Serve
19 -
Tortilla chips for dipping
20 -
Lime wedges for squeezing fresh juice over
# Instructions:
01 -
Grab a pair of kitchen scissors and slice down the backs of the shrimp to expose the veins. Use a small knife to carefully remove the veins. Put together an ice bath in a medium bowl to use later.
02 -
Fill a medium pot with 2 quarts of water, lemon slices (squeeze juice in first), kosher salt, peppercorns, and the cilantro stems. Turn on the heat to medium-high until it boils. Toss in the shrimp, cover the pot, then turn off the heat right away. Let everything sit for 3 minutes while the shrimp cooks gently.
03 -
Scoop out the shrimp with a slotted spoon and dunk them into the ice bath. Let them chill about 3 minutes. Once cooled, peel off the shells and remove the tails. Set them to the side.
04 -
Take a medium bowl and toss in diced tomatoes, cucumber, red onion, vegetable juice, lime juice, lemon juice, ketchup, Worcestershire, water, and hot sauce. Stir until it’s all mixed well.
05 -
Add the cooled, peeled shrimp to the bowl and give them a gentle mix so they’re coated in the sauce. Cover the bowl and tuck it in the fridge for at least 30 minutes, or even overnight if you can, to let flavors come together.
06 -
Right before serving, stir in the diced avocado and some cilantro leaves. Sprinkle in a bit of salt and pepper if needed. Let it sit for 10 minutes at room temperature before serving in fancy glasses or bowls. Serve with tortilla chips and lime wedges on the side.
# Notes:
01 -
This refreshing Mexican shrimp dish (Coctel de Camarones) uses a tangy tomato mix instead of a heavy American-style cocktail sauce.
02 -
For best results, chill the mixture for at least 30 minutes, but only add avocado at the last minute to avoid it browning.
03 -
Want more heat? Add an extra splash of hot sauce until it fits your taste.
04 -
This is great for special occasions as an appetizer, but it’s filling enough to enjoy as a lighter meal on warm days.