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Authentic Mexican Shrimp Cocktail (Coctel de Camarones)

Close-up of a glass bowl filled with vibrant Mexican shrimp cocktail, featuring seasoned shrimp, diced avocado, and onions in a rich sauce.
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Make this refreshing Mexican Shrimp Cocktail. It features plump shrimp in a zesty, tomato-based sauce with fresh avocado and lime, perfect as a light lunch or party appetizer.

Ingredients

Scale
  • 2 lbs large shrimp, cooked and peeled
  • 1 cup tomato juice
  • 1/2 cup clamato juice (optional, omit for Clamato Free)
  • 1/2 cup fresh lime juice
  • 1/4 cup ketchup
  • 1/4 cup finely chopped white onion
  • 1/2 cup finely diced ripe tomato
  • 1/2 cup diced avocado
  • 1/4 cup chopped fresh cilantro
  • 1–2 tablespoons chopped jalapeño (remove seeds for less heat)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Hot sauce (like Valentina or Cholula), to taste
  • Avocado slices and lime wedges, for garnish
  • Tortilla chips or saltine crackers, for serving

Instructions

  1. If using raw shrimp, cook them until pink and opaque. Immediately plunge the cooked shrimp into an ice bath to stop the cooking process, then drain and pat dry. Cut larger shrimp in half.
  2. In a large bowl, combine the tomato juice, clamato juice (if using), lime juice, ketchup, Worcestershire sauce, salt, and pepper. Stir well to mix the sauce base.
  3. Add the chopped onion, diced tomato, cilantro, and chopped jalapeño to the sauce. Stir gently.
  4. Add the cooked shrimp to the sauce mixture. Stir lightly to coat.
  5. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. This chilling time is important for a refreshing dish.
  6. Just before serving, gently fold in the diced avocado. Taste and add hot sauce if you desire more spice.
  7. Serve the Mexican Shrimp Cocktail chilled in individual glasses or bowls. Garnish each serving with avocado slices and a lime wedge. Serve with tortilla chips or crackers.

Notes

  • For a quick version, you can use pre-cooked, chilled shrimp from the store.
  • If you prefer a thicker sauce, reduce the amount of lime juice slightly or add a tablespoon of tomato paste.
  • This recipe works well as a light lunch or a substantial appetizer for gatherings.

Nutrition

Find it online: https://delishcraze.com/mexican-shrimp-cocktail-recipe-coctel-camarones/