Mexican shrimp cocktail, known locally as coctel de camarones, is a delicious appetizer bursting with south of the border flavors and appeal. It’s a dish that combines juicy shrimp with a zesty, tangy tomato sauce and crisp salad vegetables.
You can make your Mexican prawn cocktail as mild or as spicy as you wish, as there is both hot sauce and jalapenos in there. If you’re more of a non-spicy fan, you can sub another kind of pepper for the jalapenos, such as poblano, hatch or anaheim. Choose your preferred hot sauce, such as Cholula, Tabasco or Valentina, or else omit it.
This is a great dish for seafood fans and also if you want a relatively light meal when the weather is hot. Some people like to up the ante where nutrients are concerned, adding radishes, jicama or radishes, but this classic Mexican appetizer is already delicious without any.
Why You’ll Love the Recipe:
This crowd-pleasing appetizer boasts juicy seafood, a tangy tomato-based sauce and vegetables. If you like shrimp and also Mexican flavors, you’ll love this amazing and authentic coctel de camarones recipe.
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How to Serve It:
Serve Mexican shrimp cocktail chilled in a tall glass, adding saltine crackers or crisp tostadas, and some fresh cilantro too if liked.
Can You Make It Ahead?
You can cook the shrimp ahead if you want to. You can make the whole thing a few hours ahead if you want. Just keep it in the fridge.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
If you’re using cooked shrimp, just skip the cooking step in the recipe.
Juicy fat shrimp are cooked to succulent perfection and then combine with a tangy, spicy tomato sauce and vegetables.
Mexican Shrimp Cocktail Recipe
Ingredients
- 2 pounds jumbo shrimp
- 1 seeded minced jalapeno
- 2 thinly sliced celery stalks
- 2 handfuls chopped fresh cilantro
- 1 chopped cucumber
- 2 chopped avocados
- Juice and zest of 2 limes
- ½ finely chopped small onion
- Juicy and zest of 1 orange
- 2 minced garlic cloves
- 11½ ounces tomato juice
- ½ cup tomato sauce
- Salt and black pepper to taste
- Hot sauce to taste
Instructions
- Bring a pot of water to a boil and then add the shrimp.
- Cook until they form loose C-shapes (not tight C-shapes or worse still O-shapes because that means they’re overcooked!) Their size determines the cooking time.
- Drain the shrimp and run under cold water or put in ice water to cool fast. Chop them into bite-sized pieces.
- Mix the celery, shrimp, cucumber, jalapeno, cilantro, avocado, and onion in a bowl.
- Mix the orange and lime juices, tomato sauce, tomato juice, hot sauce, garlic, and some salt and pepper in another bowl.
- Pour the tomato mixture into the shrimp and vegetable mixture and stir.
- Chill for an hour before serving.
- Enjoy!
