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.
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!
Important Notes When Making Mexican Shrimp Cocktail:
Shrimp quality is everything: Use fresh or high-quality frozen shrimp—preferably wild-caught—for the best flavor and texture. Lower-quality shrimp can turn mushy or have a briny aftertaste.
Don’t skip the aromatics in the poaching liquid: The lemon, cilantro stems, salt, and peppercorns infuse the shrimp with subtle layers of flavor, even though they’re only briefly cooked.
Ingredient temperature matters: Ensure your cooked shrimp and chopped vegetables are properly chilled before mixing the cocktail. This prevents any one ingredient from warming the whole dish prematurely.
Let the flavors meld: Although it can be served shortly after mixing, the cocktail truly shines after resting in the fridge for at least 30 minutes—allowing the juice, acid, and seasonings to fully integrate.
Avocado timing is critical: To avoid oxidation and a mushy texture, always add diced avocado just before serving. A small drizzle of lime over the avocado can also help preserve its color.
Taste before serving: The balance of salt, spice, and citrus can shift slightly during chilling—so always taste again and adjust just before serving for a flavor that pops.
Presentation enhances experience: Serving in chilled cocktail glasses or goblets makes this casual dish feel celebratory and refined—especially when garnished with a lime wedge and a few cilantro leaves.
Pair wisely: Tortilla chips are classic, but this cocktail also pairs beautifully with saltines or crispy tostadas, offering different textures and a nod to coastal Mexican traditions.
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