Mexican Shrimp Cocktail

The Mexican Shrimp Cocktail: A Vibrant Twist on a Classic

When you think of shrimp cocktail, the American version might come to mind. However, the Mexican Shrimp Cocktail, known as Cóctel de Camarónes, is an entirely different experience. It’s like a “salad in a cup,” brimming with crunchy vegetables and shrimp bathed in a zesty tomato sauce. What’s not to love?

Why You’ll Love This Recipe

This recipe is a delightful fusion of flavors and textures. The spicy and tangy tomato sauce perfectly complements the fresh and crunchy vegetables, while the shrimp adds a satisfying bite. Whether you’re celebrating Cinco de Mayo or simply craving a taste of Mexico, this dish is sure to impress.

Kitchen Equipment You’ll Need

• A large pot for boiling shrimp
• A sieve for rinsing onions
• A large bowl for mixing ingredients
• Measuring cups and spoons
• Serving cups or bowls

Ingredients

• 1 medium white onion
• 6 large garlic cloves, roughly chopped
• 2 tablespoons of salt, plus more to taste
• 1 tablespoon freshly ground black pepper
• 1 pound of large shrimp (16-20 pieces), peeled and deveined, tails removed except for 6 for garnish
• ½ cup ketchup
• ¾ cup grapefruit juice
• 2 to 3 tablespoons of lemon juice (or to taste)
• Mexican hot sauce to taste
• 1 small jicama, peeled and diced (about 1 cup)
• 1 large English cucumber, diced (about 1 cup)
• 2 medium avocados, peeled, pitted, and diced
• 1 cup chopped cilantro, loosely packed
• Lime wedges for serving
• Sprigs of cilantro for garnish

Instructions

1. Cut the onion in half. Dice one half and chop the other half into large chunks. Rinse the diced onion under cold water and set aside.
2. Fill a pot with water and add the onion chunks, garlic cloves, two tablespoons of salt, and black pepper. Bring to a boil.
3. Add the shrimp, turn off the heat, and let sit for a minute or until the shrimp are pink and cooked through. Drain and let the shrimp cool. Discard the cooked onion and garlic.
4. In a bowl, mix together the ketchup, grapefruit juice, lemon juice, and hot sauce.
5. In a large bowl, combine the cooled shrimp, rinsed onion, jicama, cucumber, avocado, and cilantro.
6. Pour the sauce over the shrimp and vegetable mixture and stir to combine.
7. Serve in cups or bowls, garnished with the reserved shrimp, lime wedges, and cilantro sprigs.

Tips for Success

Ensure the shrimp are cooked just right by watching their color change to pink. Overcooking can make them rubbery. Adjust the lemon juice and hot sauce to your taste preference for the perfect balance of tanginess and heat.

Additional Tips and Variations

For a twist, add diced tomatoes or a splash of orange juice for a sweeter note. You can also experiment with different hot sauces to find your favorite level of spice.

Nutritional Highlights (Per Serving)

This Mexican Shrimp Cocktail is rich in protein from the shrimp, while the avocado offers healthy fats. The vegetables provide fiber and essential vitamins, making this dish a nutritious choice.

Frequently Asked Questions (FAQ)

• Can I make this recipe ahead of time? Yes, you can prepare the sauce and chop the vegetables in advance. Combine everything shortly before serving to keep the ingredients fresh.
• What can I serve with this cocktail? It pairs well with tortilla chips or crusty bread for a complete meal.
• Can I use pre-cooked shrimp? Yes, pre-cooked shrimp can be used. Simply skip the boiling step and proceed with the recipe.

Conclusion

This Mexican Shrimp Cocktail is a refreshing and flavorful dish that’s perfect for any occasion. Try it out and let us know how it turns out! We’d love to hear about your experience and any unique twists you add. Enjoy!