Mexican Shrimp Cocktail Recipe (Cóctel de Camarónes)

Mexican Shrimp Cocktail Recipe (Cóctel de Camarónes)

This scrumptious Mexican Shrimp Cocktail is bursting with fresh veggies, steamed shrimp, creamy avocado, tomatoes and jalapenos in a slightly spicy tomato based sauce that is quick to come together.

Course Appetizer

Cuisine Mexican

Keyword Coctel de Camorones, how to make Mexican shrimp cocktail, Mexican shrimp cocktail recipe

Prep Time 10

Servings servings

Calories 322kcal

Author Beth Pierce

Ingredients

1 lb large cooked shrimp peeled deveined and tails removed
1/4 cup sweet onion finely chopped
1/2 cup celery chopped
1/2 cup English cucumber diced
1 large meaty tomato diced like a Beefsteak
2 ripe avocados peeled pitted and diced
1 jalapeno seeded membranes removed and minced
2 limes more if you want lime for garnish
1/4 cup chopped fresh cilantro leaves
kosher salt to taste
freshly ground black pepper to taste

Dressing

1/2 cup ketchup
1/2 cup salsa style tomatoes see notes
2 tablespoons Mexican hot sauce such as Cholula

Instructions

In a large bowl combine shrimp, onion, celery, cucumber, tomato, avocado and jalapeno. Squeeze lime juice over the top and stir gently to coat.
In a small bowl, whisk together ketchup, salsa-style tomatoes, and Mexican hot sauce. Gently stir the dressing and the cilantro into the shrimp. Season with kosher salt and freshly ground black pepper to taste. Chill for about one hour.

Notes

There are several brands of salsa style tomatoes available at most grocery stores in the canned tomato section. Walmart has a really tasty one called Fire Roasted Tomato Salsa.
Purchase already cooked shrimp from a local grocery store that does a good job on steaming shrimp with the shell on and not overcooking them.
If good steamed shrimp are not available you can steam your own. For easy beer steamed shrimp simply place beer in the bottom of a steamer and bring to a boil. Add shrimp that has not been peeled. Reduce to a simmer and cook until pink which usually takes about 5 minutes. Make sure the shrimp is elevated above the simmering beer. You want it to steam not boil.
Cut your vegetables fairly small and mince the jalapeno. You want the shrimp to be the star of the show.
For a milder jalapeno taste remove seeds and membranes. Use food handling gloves to do this. If you do not have any gloves a sandwich bag will work in a pinch.
Adjust the hot sauce to your liking. Some people only like a smidgen while others want a boat load.

Nutrition