Introduction and Origin
Mexican Shrimp Cocktail, or Cóctel de Camarón, is a zesty, refreshing dish that fuses the bold flavors of Mexico with the light, briny bite of fresh shrimp. Often served as a starter or a light meal, this dish is especially popular along coastal regions and during warm weather. Its roots trace back to the vibrant seafood culture of Mexico, where shrimp is combined with crisp vegetables and a tangy tomato-based sauce for a dish that’s as colorful as it is flavorful.
Cultural Significance
In Mexican cuisine, Cóctel de Camarón is more than just a dish—it’s a celebration. Often enjoyed at beachside eateries, family gatherings, and festive holidays, it symbolizes freshness, sharing, and the rich coastal bounty of Mexico. It’s common to find variations across regions, but the heart of the dish—shrimp, citrus, and spice—remains constant.
Ingredients Quantity
- 1 pound medium shrimp, raw or cooked (peeled and deveined)
- Kosher salt, to taste
- 1 cup red onion, finely chopped
- 1 cup cucumber, peeled and diced
- ½ cup celery, chopped
- 1 jalapeño, minced (remove seeds for less heat)
- 1 cup tomato juice (or Clamato for extra depth)
- ¼ cup ketchup
- 2 tablespoons fresh lime juice
- 1 tablespoon hot sauce (like Valentina or Cholula)
- 2 tablespoons chopped cilantro
- 1 avocado, diced
- Tortilla chips or saltine crackers, for serving
Optional Additions
- Diced tomatoes for added texture
- Chopped mango or pineapple for a sweet twist
- Clam juice or a splash of beer for authentic coastal flair
- A dash of Worcestershire sauce for depth
Tips for Success
- If using raw shrimp, boil them for 2-3 minutes until pink, then transfer to an ice bath to stop the cooking.
- Chop vegetables finely so every spoonful has a balanced bite.
- Chill thoroughly before serving to let the flavors meld.
- Use fresh lime juice, not bottled, for the best citrus brightness.
- Serve immediately after mixing in avocado to avoid browning.
Instructions
- Cook the Shrimp (if raw): Bring salted water to a boil. Add shrimp and cook until pink and just opaque, 2-3 minutes. Drain and chill in an ice bath. Chop into bite-sized pieces if needed.
- Prep the Vegetables: Combine onion, cucumber, celery, and jalapeño in a large bowl.
- Make the Sauce: In a separate bowl, mix tomato juice, ketchup, lime juice, and hot sauce.
- Combine: Add chopped shrimp and cilantro to the vegetable mixture. Pour the sauce over and mix well.
- Chill: Refrigerate for at least 30 minutes for flavors to combine.
- Serve: Just before serving, gently fold in the avocado. Serve cold with tortilla chips or crackers.
Description
This Mexican Shrimp Cocktail bursts with layers of texture and flavor—crisp vegetables, plump shrimp, creamy avocado, and a tangy, spicy tomato-lime sauce that ties it all together. It’s light yet satisfying, and refreshingly bold with every bite.
Nutritional Information** (Per 1 cup serving; estimate)
- Calories: 210
- Protein: 18g
- Fat: 9g
- Carbohydrates: 14g
- Fiber: 3g
- Sugars: 6g
- Sodium: 450mg
Conclusion
This Mexican Shrimp Cocktail is an instant favorite—cool, spicy, fresh, and tangy. Whether you’re hosting a summer barbecue, planning a holiday spread, or just craving something special, this dish delivers.
Recommendation
Serve it in tall glasses with a wedge of lime and a sprinkle of sea salt on top. Pair it with a cold cerveza or a michelada for the ultimate experience.
Embracing Healthful Indulgence
With its lean protein, fresh veggies, and heart-healthy fats from avocado, this recipe is both indulgent and nourishing. It’s a smart, flavorful way to enjoy a classic without compromise.