Mexican Shrimp Cocktail

Mexican Shrimp Cocktail is a vibrant and refreshing dish perfect for warm weather or a festive gathering. This recipe combines tender shrimp with a zesty blend of vegetables, citrus, and hot sauce, creating a deliciously tangy and slightly spicy cocktail.

The shrimp are cooked in a flavorful broth and then chilled, allowing them to absorb all the vibrant flavors of the tomato-based cocktail sauce. Topped with creamy avocado and fresh cilantro, this dish is both visually appealing and irresistibly tasty. Serve with tortilla chips for a delightful appetizer or light meal.

Mexican Shrimp Cocktail

Ingredients:

1 pound medium shrimp, with shells

1 lemon, cut into wedges

1 teaspoon black peppercorns

1 tablespoon kosher salt

2 tablespoons finely chopped fresh cilantro leaves (reserve stems)

2 medium tomatoes, cored and diced

1 small cucumber, peeled and diced

1/2 small red onion, finely chopped

1 cup vegetable juice (such as V8)

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice (preferably fresh)

1/3 cup ketchup

1 1/2 tablespoons fresh lime juice, plus lime wedges for serving

1/4 cup water

2 1/2 teaspoons hot sauce (such as Cholula)

1 small avocado, halved, pitted, and diced

Salt and freshly ground black pepper to taste

Tortilla chips for serving

Instructions:

Prepare the Shrimp:

Use kitchen shears to cut the shells of the shrimp lengthwise along their backs, exposing the veins. Remove the veins with the tip of a paring knife.

Cook the Shrimp:

Fill a medium bowl with ice and water to create an ice bath.

In a medium pot, combine 2 quarts of water, lemon wedges (squeezing the juice into the pot), black peppercorns, kosher salt, and the reserved cilantro stems. Bring to a boil over medium-high heat.

Add the shrimp to the pot and cover. Remove from heat and let sit for 3 minutes, until the shrimp are just cooked through. Use a slotted spoon to transfer the shrimp to the ice bath. Let the shrimp cool for 3 minutes, then peel and remove the tails.

Mix the Cocktail:

In a medium bowl, combine the diced tomatoes, cucumber, red onion, vegetable juice,

Worcestershire sauce, lemon juice, ketchup, lime juice, water, and hot sauce. Stir in the cooked, peeled shrimp.

Chill:

Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours.

Serve:

Before serving, let the shrimp cocktail sit at room temperature for 10 minutes. Gently fold in the diced avocado and chopped cilantro. Season with salt and pepper to taste. Serve in individual cocktail glasses or goblets with tortilla chips and lime wedges, if desired.

Enjoy this refreshing and zesty shrimp cocktail!

Notes:

Shrimp Preparation: Use kitchen shears or a pairing knife to devein the shrimp, cutting through the shells along the backs. Make sure to thoroughly remove any veins to ensure a clean taste.

Ice Bath: The ice bath is crucial for halting the cooking process and keeping the shrimp tender and juicy. Ensure the ice bath is well-chilled and the shrimp are left in it for a few minutes after boiling.

Flavor Adjustments: The recipe includes various seasoning components, including Worcestershire sauce, hot sauce, and fresh lime juice. Adjust these to taste based on your preference for spiciness and tanginess.

Marination Time: For the best flavor, refrigerate the shrimp cocktail mixture for at least 30 minutes, though up to 24 hours is ideal. This allows the flavors to meld together and enhances the overall taste.

Serving: Serve the shrimp cocktail in individual glasses or goblets for a stylish presentation. Accompany with tortilla chips and lime wedges for added crunch and flavor.

Ingredient Variations: You can customize the recipe by adding other ingredients like diced bell peppers or jalapeños for extra flavor and heat.

Vegetable Juice: If you prefer a less tangy cocktail, you can use a milder vegetable juice or reduce the amount of ketchup and hot sauce.

Avocado: Add the avocado just before serving to prevent it from browning. It adds a creamy texture that complements the shrimp and sauce.

Storage: If you have leftovers, store the shrimp cocktail in an airtight container in the refrigerator. It’s best enjoyed within 2 days for optimal freshness.

Garnishes: Garnish with extra cilantro or lime wedges as desired. Fresh garnishes add color and enhance the dish’s presentation.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

Pat them dry to remove excess moisture.

How can I make this recipe spicier?

To add more heat, increase the amount of hot sauce or add a finely chopped jalapeño to the mix.

Can I prepare the cocktail ahead of time?

Yes, you can make the shrimp cocktail up to 24 hours in advance.

Just keep it covered in the refrigerator until you’re ready to serve.

Stir in the avocado and cilantro just before serving.

Can I use lime juice instead of lemon juice?

Yes, you can substitute lime juice for lemon juice. It will add a slightly different flavor, but it’s still delicious.

Is there a non-alcoholic substitute for the Worcestershire sauce?

Worcestershire sauce is typically non-alcoholic, but if you need an alternative, you can use soy sauce or a combination of soy sauce and a splash of vinegar.

What’s a good substitute for vegetable juice?

If you don’t have vegetable juice, you can use tomato juice or a mix of tomato and a splash of water.

Can I use a different type of seafood?

Yes, you can use other seafood like crab meat or cooked lobster.

Adjust the cooking time and preparation as needed.

What if I don’t have an ice bath?

If you don’t have an ice bath, you can chill the shrimp under cold running water immediately after cooking.

Make sure they cool down quickly to stop the cooking process.

Can I omit the avocado?

Yes, you can omit the avocado if you prefer.

It adds creaminess and flavor, but the cocktail will still be delicious without it.

What’s a good alternative to tortilla chips for serving?

You can serve the shrimp cocktail with tortilla chips or with sliced baguette, crackers, or even a side of tortilla strips for dipping.