🦐🍅 Mexican Shrimp Cocktail (Cóctel de Camarones)

Ingredients (Serves 4–6)

For the Shrimp:

• 1 lb medium shrimp (peeled and deveined, tails off)

• 1 tbsp sea salt

• 1 lemon (halved)

• 1 bay leaf (optional)

For the Cocktail Sauce:

• 1 ½ cups tomato juice (like V8 or Clamato)

• ½ cup ketchup (for sweetness and thickness)

• 2 tbsp hot sauce (Cholula, Valentina, or your favorite)

• 2 tbsp lime juice (freshly squeezed)

• 1 tbsp Worcestershire sauce

• Salt and black pepper, to taste

Fresh Mix-Ins:

• 1 medium cucumber (peeled, seeded, diced small)

• 1 medium tomato (diced small)

• ½ small red onion (finely chopped)

• 1 jalapeño or serrano pepper (seeded and finely minced, adjust to taste)

• 1 medium avocado (diced)

• ¼ cup cilantro leaves (chopped fresh)

Instructions

1. Cook the Shrimp

1. In a large pot, bring 6 cups of water to a boil. Add salt, lemon, and bay leaf.

2. Add shrimp and cook for 2–3 minutes or until they turn pink and opaque.

3. Immediately transfer shrimp to an ice water bath to stop cooking. Drain and chop into bite-sized pieces.

2. Prepare the Sauce Base

1. In a large mixing bowl, whisk together:

   • tomato juice

   • ketchup

   • hot sauce

   • lime juice

   • Worcestershire sauce

   • Salt & pepper to taste

2. Taste and adjust for spice, tanginess, or sweetness (add more lime, hot sauce, or ketchup as needed).

3. Mix Everything Together

1. Stir the shrimp into the sauce.

2. Add the cucumber, tomato, onion, jalapeño, and cilantro.

3. Cover and chill in the refrigerator for at least 30 minutes to let flavors develop.

4. Add Avocado & Serve

1. Just before serving, gently fold in the avocado (so it doesn’t get mushy).

2. Ladle the shrimp cocktail into tall glasses or bowls.

🍋 To Serve:

• Garnish with lime wedges, extra cilantro, and a drizzle of hot sauce.

• Traditionally served with tortilla chips or saltine crackers on the side.

• For a Mexican street-style touch, add a splash of clam juice or beer to the cocktail base.

✅ Result: A refreshing, tangy, slightly spicy shrimp cocktail bursting with fresh veggies and creamy avocado – perfect as a starter or light meal.

Would you like me to also write a spicy variation (with clam juice & beer, like in Mexican beach towns)?