Mexican Shrimp Cocktail Recipe
This refreshing and spicy Mexican shrimp cocktail recipe is a perfect appetizer. Zesty limes and fresh tomatoes, cilantro and onion create an irresistible shrimp dip everyone will love.
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Why You’ll Love Mexican Shrimp Cocktail Recipe
The Mexican shrimp cocktail recipe, or “coctel de camarones,” is a phrase I learned quite well while vacationing in Cancun. And also, “una corona light mas, por favor.” It’s refreshing and filling and savory and just a perfect summer snack or appetizer.
I make this shrimp appetizer a lot. Usually on days after the beach or the pool. It pairs especially well with my skinny margarita. we share a bowl of this deliciousness often on a lazy afternoon weekend and it feels like a vacation meal.
You may want to make it for Cinco de Mayo, and then again and again all summer long.
Everything You Need To Make Shrimp Cocktail Recipe at Home
- jumbo raw and unpeeled shrimp
- roma tomatoes
- red onion
- cucumber, diced
- fresh cilantro,
- jalapeños
- avocado
- celery
- fresh thyme
- white onion
- garlic
- bay leaves
- pepper
- sea salt
- limes
- ketchup or tomato pasta
- hot sauce to taste
How to Make an Authentic Mexican Shrimp Cocktail Recipe
There are tons of variations and recipes for the Mexican shrimp cocktail. This one is a bit more work than just tossing already cooked shrimp with some tomato juice and hot sauce. This cocktail needs a little more TLC upfront, but it is well worth it.
You can also make this dish ahead of time. I’m also confident you’ll disappoint no one if you prepare it for Cinco de Mayo.
Peel and devein the shrimp, reserve the skins. Wash shrimp and pat dry, then set aside.
Place the shrimp skins, along with celery stalks, onion wedge, garlic, bay leaves, thyme, as well as salt and pepper in a pan. Then add 3 cups of water and simmer for about 15- 20 minutes.
In the meantime, dice the tomatoes, cucumbers, onion, jalapeño peppers, avocado and cilantro.
With a slotted ladle, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.
Don’t forget that shrimp cook super fast, so pay attention or they’ll be rubbery and no bueno.Pull out the shrimp after the short bath and place on ice to stop all residual cooking.
Wait until the broth has cooled down and pour about 1 ½ cups of broth into a bowl.
Then add the ketchup, hot sauce, juice of 2-3 limes and salt and pepper to taste.Chop the cooled shrimp and then add the shrimp and the diced vegetables to the broth. Mix and then add more lime, hot sauce or salt and pepper as needed
Serve with your favorite corn chips and a spicy margarita or cold Mexican beer.
Mexican Shrimp Cocktail
Ingredients
- 1 lbs jumbo raw and unpeeled shrimp
- 2 celery stalk, chopped
- 2 roma tomatoes, diced
- 1 red onion, diced
- 1 cucumber, diced
- 1/4 cup cilantro, chopped
- 1-2 jalapeno, chopped
- 1 avocado, diced
- 2-3 sprigs, fresh. tyme
- 1.2 white onion, diced
- 2 cloves garlic, chopped
- 2 bay leaves
- 1/4 tsp black pepper
- 1/2 tsp salt
- 3-5 large limes
- 1/4-1/2 cup ketchup ( or tomato paste)
- 1/4 cup hot sauce
Instructions
- Peel and devein the shrimp, reserve the skins. Wash shrimp and pat dry, then set aside.
- Place the shrimp skins, along with celery stalks, onion wedge, garlic, bay leaves, thyme, as well as salt and pepper in a pan. Then add 3 cups of water and simmer for about 15- 20 minutes.
- In the meantime, dice the tomatoes, cucumbers, onion, jalapeño peppers, avocado and cilantro.
- With a slotted ladle, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up. Don’t forget that shrimp cook super fast.
- Pull out the shrimp after the short bath and place on ice to stop all residual cooking. Wait until the broth has cooled down and pour about 1 ½ cups of broth into a bowl
- Then add the ketchup, hot sauce, juice of 2-3 limes and salt and pepper to taste.
- Chop the cooled shrimp and then add the shrimp and the diced vegetables to the broth. Mix and then add more lime, hot sauce or salt and pepper as needed.
- Serve with crispy corn chips.
Additional Notes & Tips for This Recipe
To save time and still make a great tasting shrimp cocktail, I also recommend buying already cleaned shrimp. Instead of boiling them in the homemade broth you can cook your shrimp in the oven at 450 for 5 minutes.
It’s better to undercook the shrimp and allow the lime juice bath finish cooking the shrimp rather than over cook it.
I love serving my shrimp cocktail in this clear container so you could see the colorful appetizer.
Other Recipes You May Like
More Shrimp Recipes You May Enjoy
- Grilled Shrimp Avocado Zucchini Bites
- Shrimp and Crab Fra Diavolo | How to Make a Spicy Seafood Pasta Dish
- Trader Joe’s Easy Pesto Shrimp Pasta Recipe