Mexican Shrimp Cocktail

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Mexican Shrimp Cocktail: A Zesty, Refreshing Classic with a Kick

Perfect for Holidays, BBQs, or Anytime Cravings

Introduction

This Mexican Shrimp Cocktail (Cóctel de Camarones) is a festive, flavor-packed appetizer that’s always a hit at gatherings. With crisp veggies, juicy shrimp, creamy avocado, and a tangy-spicy tomato-lime sauce, it’s like a party in a glass! Whether served in individual cups or a large bowl, it’s refreshing, satisfying, and irresistibly bold. No wonder it’s a special request from family – especially dad and hubby – whenever holidays roll around.

Ingredients (Serves 4–6)

  • ⅓ cup Spanish onion, chopped
  • ¼ cup freshly squeezed lime juice
  • 1 pound chilled, cooked medium shrimp (peeled, deveined, tails removed)
  • 2 roma (plum) tomatoes, chopped
  • 1 cucumber, finely chopped
  • 1 stalk celery, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1½ cups chilled tomato and clam juice cocktail (like Clamato)
  • 1 cup chilled ketchup
  • 1 bunch fresh cilantro (stems removed, leaves chopped)
  • 2 tablespoons hot pepper sauce (like Tabasco or Valentina, to taste)
  • 2 ripe avocados, peeled, pitted, and chopped

Tips for Success

  • Shrimp Matters: Use quality cooked shrimp – or poach your own with salt, garlic, and bay leaf for added flavor.

  • Chill Everything: Cold ingredients = bold, crisp flavor. Chill all components before mixing.

  • Customize the Heat: Adjust hot sauce and jalapeños to your spice level preference.

  • Tomato Juice Swap: Not into clam juice? Use plain tomato juice instead.

  • Make Ahead: Mix everything except avocado ahead of time – add it just before serving.

  • Serving Style: Serve in individual cocktail glasses with tortilla chips, saltines, or tostadas for the full experience.

Step-by-Step Instructions

  • In a bowl, combine chopped onion and lime juice. Let sit for 5–10 minutes to mellow the sharpness.

  • Add shrimp, tomatoes, cucumber, celery, and jalapeño. Stir gently to combine.

  • Sprinkle in salt and pepper, then add the tomato-clam juice cocktail and ketchup. Stir well.

  • Mix in chopped cilantro and hot sauce. Taste and adjust seasoning as needed.

  • Gently fold in chopped avocados last.

  • Chill in the fridge for at least 30 minutes to let the flavors meld.

  • Serve cold, garnished with extra cilantro, lime wedges, or a splash more hot sauce if desired.

Nutritional Information (per serving)

  • Calories: 230
  • Total Fat: 9g (12% DV)
  • Saturated Fat: 1g (5% DV)
  • Cholesterol: 130mg (43% DV)
  • Sodium: 960mg (42% DV)
  • Total Carbohydrates: 18g (7% DV)
  • Dietary Fiber: 5g (18% DV)
  • Sugars: 9g
  • Protein: 20g
  • Vitamin C: 35mg (39% DV)
  • Iron: 2mg (11% DV)
  • Potassium: 690mg (15% DV)

*Nutrition values vary based on shrimp size and sauce quantity. For lower sodium, use low-sodium ketchup and juice.*

Healthier Swaps & Enhancements

  • Low-Sugar Ketchup: Choose reduced sugar or no-sugar-added ketchup
  • More Veggies: Add chopped red bell pepper or radish for extra crunch
  • Shrimp Upgrade: Use wild-caught shrimp for richer flavor and better nutrition
  • Creamy Twist: Mix in a spoon of Greek yogurt for a creamy, tangy layer
  • Citrus Burst: Add orange juice or zest for a unique fruity depth

Storage & Serving Notes

  • Refrigerate in an airtight container for up to 2 days
  • Best served cold, freshly mixed (especially the avocado)
  • If making ahead, add avocado right before serving to keep it from browning
  • Serve with chips, tostadas, or even spooned over a bed of lettuce for a light meal

This dish is a celebration in every bite – zesty, creamy, and packed with vibrant flavor!

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