Hello weekend! Sacramento can't decide if it wants to be hot or cool right now. But the weather has been cooperating gloriously recently, with lots of sun, perfect for relaxing on the patio with tortilla chips or saltines and some coctel de Camarones, or Mexican shrimp cocktail.
I love this version of shrimp cocktail, it's sort of like a virgin Bloody Mary with cucumber, celery, red onions, avocados, and lots of shrimp.
Perfect for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it were gazpacho. Enjoy!
Watch This Mexican Shrimp Cocktail Recipe
Substitution Ideas for Ketchup
Ketchup is a standard ingredient in Mexican shrimp cocktail, and it's totally worth trying, but if you want to use something else, try one of these.
- V8 Juice
- Tomato Juice
- Clamato Juice
How Long Can Shrimp Cocktail Be Stored?
You can refrigerate this shrimp cocktail for up to 1 day. If it starts to smell overly fishy, discard it immediately.
Ideas for What to Store with Shrimp Cocktail
- Grilled Mexican Street Corn (Elote)
- Slow Cooker Mexican Pulled Pork Tacos
- Instant Pot Mexican Pulled Pork (Carnitas)
- Mexican Street Corn Nachos
- Mexican Tostada
Mexican Shrimp Cocktail
If it's tomato season, use freshly chopped tomatoes with their juices, instead of the canned tomatoes.
1 pound medium shrimp, raw or cooked
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeno, minced
1 (15-ounce) can whole peeled tomatoes, chopped OR 1 1/2 cups chopped fresh tomatoes
1/2 cup ketchup
1/4 cup chopped cilantro
2 tablespoons lime juice
1 to 4 tablespoons hot sauce, such Crystal or Tabasco, to taste
1 avocado, cut into chunks
Peel, devein, and cook the raw shrimp (if using):
If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them.
If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid.
If you want to skip that step, just bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.
Cut half of the cooked shrimp into chunks:
Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation).
Toss the shrimp with other ingredients, chill:
Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice, and hot sauce. Gently stir to combine. Chill.
Add some cooled shrimp cooking water:
Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are starting with already cooked and peeled shrimp).
Stir in the salt, hot sauce, avocado:
To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top.
Serve in parfait glasses or in small bowls with tortilla chips on the side.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 7g||25%|
|Total Sugars 9g|
|Vitamin C 28mg||138%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|