An appetizer of poached shrimp, marinated in a tangy cocktail sauce based on a combination of V8 and ketchup with lime and a mix of vegetables.
Mexican Shrimp Cocktail - Cóctel de Camarones
This is such a great appetizer anytime really, but will certainly go very nicely as a starter for your Taco Tuesday, any cocktail party, football gathering or tailgate and those cookouts too. Heck, just a movie night even - just bust up some saltines or tortilla chips!
A tad bit different from what you're used to seeing with our classic American-style shrimp cocktail, it's sort of a cross between that, a ceviche and a gazpacho, all in a Bloody Mary-like base!
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I first saw this made on an episode of America's Test Kitchen but also dug into it further among some of my favorite authors, namely Patti Jinich (#ad) and Mely Martinez (#ad).
Typically starting with a ketchup base, some recipes add pureed tomatoes, but I liked the idea of Clamato (#ad) or V8 (original or spicy hot) (#ad) to tone down the sweetness of the ketchup in addition to providing some added flavor.
Following that, ingredients are typically pretty similar - red onion, lime juice, cilantro and avocado are pretty standard although there are a few variations out there. Patti Jinich has a Pacifico version that adds stuffed olives and derives umami (a pleasant savory taste) using Worcestershire and soy sauce.
America's Test Kitchen did include a little bit of cucumber, and while I didn't find that to be a common ingredient in other recipes, I thought that would be a nice addition so I also used it.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's what you'll need to make this Mexican Shrimp Cocktail:
- 1-1/2 pounds large (16 to 25 count) raw shrimp, peeled, deveined
- 1/2 tablespoon kosher salt (for the poaching liquid - but omit if using frozen shrimp processed with salt)
- 1 cup original or spicy V8 juice or Clamato
- 1/2 cup ketchup
- 1 teaspoon hot pepper sauce, or to taste
- Juice of one medium lime
- Dash Worcestershire sauce, optional
- Dash soy sauce, optional
- 1/2 cup minced red onion
- 1 small pickling cucumber, unpeeled, finely diced
- 1/4 to 1/2 cup chopped cilantro, to taste
- 1 small avocado diced, optional
- Saltines, tortilla chips or corn tostadas
- Optional garnishes: Additional chopped cilantro, minced red onion, diced avocado, diced hot peppers (serrano, jalapeno, habanero)
Here's how to make it!
I've included instructions on a simple stovetop poach, but decided to do my poach in the microwave using my Anyday pan (#ad). Shrimp have become a favorite for this method! I'm also using the pink Patagonian shrimp that I mentioned in a prior post. Tap/click that link to learn more about them.
Use a slotted spoon to remove shrimp to a plate or shallow bowl but reserve any liquid in case you need to thin the cocktail sauce. You could certainly just pan sauté the shrimp or roast it as well as using leftover shrimp from a shrimp boil!
Add ice cubes to a zippered plastic page, seal and place on top of shrimp to chill. This chills the shrimp quickly without diluting it with water.
For the cocktail sauce base, we're using V8, ketchup, hot sauce and lime juice. Add a dash of Worcestershire and Maggi (#ad) or soy sauce for a little savory boost if you like. Whisk those together until well blended.
Add the red onion, cucumber and cilantro to the cocktail sauce base.
Add the shrimp to the mixture. Since I'm using jumbo shrimp, I've chopped them down a bit into large chunks.
Give it a good stir, taste and adjust any seasonings, cover and refrigerate for about an hour. If mixture is too thick, add a little bit of the poaching liquid to reach desired consistency.
Important: The acids in the marinade will eventually break down and affect the texture of the shrimp, so you won't want to make this too far in advance or keep it for too long. If you do need to make it in advance, just store the shrimp separately from the cocktail sauce and combine before serving.
Just before serving, gently fold in freshly chopped avocado, transfer mixture to a serving bowl or individual serving dishes and add desired toppings. Serve with saltine crackers or corn tostadas.
For more of my favorite Mexican and Tex-Mex recipes, check out the collection on my Pinterest page!
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