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Ultimate Mexican Shrimp Cocktail (Coctel de Camarones)

Overhead view of vibrant Mexican shrimp cocktail filled with plump shrimp, diced avocado, and cilantro in a rich tomato-based sauce.
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Prepare a refreshing and zesty Mexican shrimp cocktail featuring succulent shrimp in a flavorful tomato-lime sauce with fresh avocado and cilantro.

Ingredients

Scale
  • 1 pound cooked, peeled, and deveined medium shrimp, chilled
  • 1 cup tomato juice (V8 or similar)
  • 1/2 cup ketchup
  • 1/4 cup fresh lime juice (about 3-4 limes)
  • 1/4 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • 1 large ripe tomato, seeded and chopped
  • 1/2 avocado, diced (for serving)
  • 1/4 cup clam juice (optional, omit for Clamato-free)
  • 1-2 tablespoons hot sauce (like Valentina or Cholula), adjust to taste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 jalapeño, seeded and minced (optional, for extra heat)

Instructions

  1. If your shrimp are not already chilled, place them in the refrigerator for at least 30 minutes.
  2. In a large bowl, combine the tomato juice, ketchup, fresh lime juice, clam juice (if using), hot sauce, Worcestershire sauce, salt, pepper, and minced jalapeño (if using). Stir well to mix the sauce base.
  3. Gently fold in the chopped white onion, cilantro, and chopped tomato into the sauce mixture.
  4. Add the chilled shrimp to the sauce. Stir gently until all the shrimp are coated.
  5. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. Chilling is important for the best taste.
  6. To serve, spoon the shrimp and sauce mixture into individual cocktail glasses or bowls.
  7. Top each serving with diced avocado just before presenting.
  8. Serve immediately with tortilla chips, saltine crackers, or avocado slices.

Notes

  • For a thicker sauce, reduce the amount of tomato juice slightly.
  • You can use pre-cooked, frozen shrimp; thaw them completely before using.
  • If you prefer a Clamato-free version, simply omit the clam juice and add an extra splash of lime juice for brightness.
  • Taste the sauce before adding the shrimp and adjust salt or hot sauce as needed.

Nutrition

Find it online: https://tastytribune.com/mexican-shrimp-cocktail-recipe/