Mexican Shrimp Cocktail

 This Mexican Shrimp Cocktail is a vibrant and refreshing dish, bursting with bold flavors. Unlike its creamy counterpart, this Cóctel de Camarones features plump shrimp suspended in a zesty, tomato-based sauce loaded with crisp vegetables, creamy avocado, and a hint of lime and heat. It's the perfect make-ahead appetizer for a party or a light, satisfying meal on a warm day.

Why You'll Love This Recipe

• Cool & Refreshing: A chilled, juicy alternative to heavy appetizers.

• Bursting with Flavor: A perfect balance of tangy, savory, and spicy notes.

• Effortless Elegance: Looks stunning in a glass but is surprisingly simple to assemble.

• Make-Ahead Friendly: The flavors get even better as they meld in the fridge.

Ingredients

For the Shrimp & Sauce:

• 1 lb small to medium cooked shrimp, peeled and deveined

• 1 cup Clamato juice or tomato juice

• ½ cup ketchup

• ¼ cup fresh lime juice (about 2-3 limes)

• 1 tablespoon hot sauce (like Valentina or Cholula)

• Salt and freshly ground black pepper, to taste

For the Vegetables & Aromatics:

• 1 medium tomato, diced

• 1 small cucumber, peeled and diced

• ½ cup finely diced red onion

• 1 jalapeño or serrano pepper, seeded and finely minced (optional)

• ¼ cup chopped fresh cilantro

• 1 ripe avocado, diced

For Serving:

• Tortilla chips or saltine crackers

• Lime wedges

• Additional hot sauce

Instructions

Step 1: Prepare the Shrimp
If starting with raw shrimp, bring a pot of salted water to a boil. Cook the shrimp for 2-3 minutes until pink and opaque. Drain and immediately plunge into an ice bath to stop the cooking process. Drain well. If using large shrimp, you may chop them into bite-sized pieces.

Step 2: Create the Zesty Base
In a large bowl, whisk together the Clamato juice, ketchup, fresh lime juice, and hot sauce. Season with salt and pepper to taste.

Step 3: Combine the Cocktail
To the sauce, add the cooked shrimp, diced tomato, cucumber, red onion, jalapeño (if using), and cilantro. Gently stir until everything is evenly coated.

Step 4: Chill to Perfection
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld beautifully.

Step 5: Add the Avocado & Serve
Just before serving, gently fold in the diced avocado. This prevents it from becoming brown and mushy. Give it a final taste and adjust seasoning if needed.

Step 6: Garnish and Enjoy
Spoon the cocktail into individual glasses or bowls. Garnish with extra cilantro and serve immediately with lime wedges, tortilla chips, and additional hot sauce on the side.

Recipe Notes & Variations

• Pro-Tip: For the best texture and to prevent a watery cocktail, ensure your cooked shrimp are thoroughly patted dry and your vegetables are diced uniformly.

• Juice Choice: Clamato adds a classic, robust flavor, while plain tomato juice offers a lighter, more traditional base.

• Spice Level: Control the heat by adjusting the type and amount of hot sauce and fresh pepper. For a smoky kick, a dash of Tajín on top is fantastic.

Delicious Variations:

• Spicy Fiesta: Use a serrano pepper and add a teaspoon of chili powder or a sprinkle of Tajín to the sauce.

• Tropical Twist: Add ½ cup of diced mango or pineapple for a sweet and spicy combination.

• Ultimate Seafood Cocktail: Add other cooked seafood like bay scallops, imitation crab, or chopped octopus.

• Keto/Low-Carb: Use a sugar-free ketchup and serve with keto-friendly crackers or in a lettuce cup.