The BEST Mexican Shrimp Cocktail Recipe (Same Authentic Flavor...Only Better)
Mexican Shrimp Cocktail is all things beautiful, delicious, and lucky for us hostesses, make-ahead. Meaning you can get the dish done up to 24-hours in advance, so there’s no last-minute scramble just before your guests arrive.
Just like your standard shrimp cocktail, this appetizer is served chilled, making it absolutely perfect for warm weather entertaining, but it can certainly be devoured any time of year.
Today I’m going to show you how you can really stretch your dollar and get your money’s worth out of that shrimp, we’re going to elevate that Mexican shrimp cocktail sauce into a full-on flavor explosion — it’s just two extra ingredients. But first, let me show you what all of those other Mexican shrimp cocktail recipes are getting wrong...
The shrimp is clearly the star of the show in this appetizer, and until now, it really hasn’t gotten the attention it deserves. So instead of sitting around waiting on water to boil, we’re going to pack the shrimp with flavorful spices and pan-sear it.
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You can print out the recipe here:
Here's how you make it!
Ingredients
6 Roma tomatoes, seeded and diced
3/4 cup diced avocado
3/4 cup diced English cucumber, peeled
1/3 cup finely dice celery
1/3 cup finely diced red onion
1/2 cup finely diced jalapeno
2 tablespoons chopped cilantro
For the Shrimp (or Use Store-Bought, Cooked Shrimp):
1 pound 15/20 wild-caught shrimp
1/4 cup canola or avocado oil, separated
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For the Sauce:
1 cup Clamato juice
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup chili sauce
1 tablespoon hot sauce
3 tablespoons freshly squeezed lime juice
1 teaspoon Kosher salt
Instructions
To Cook the Shrimp:
Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
Place a large sauté pan over medium-high heat. Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.
Once the shrimp is cool enough to handle, chop into 1/2 pieces, and set aside.
For the Shrimp Cocktail:
In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Mexican Shrimp Cocktail
Have you ever had Mexican Shrimp Cocktail? It's nothing like the standard shrimp cocktail on many menus. Loaded with plump juicy shrimp and buttery avocado in a spicy, tomato based sauce with plenty of crunch.
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INGREDIENTS
►1 pound medium shrimp shell on
►1 lemon cut in to wedges
►1 teaspoon black peppercorns
►1 tablespoon kosher salt
►2 tablespoons finely chopped fresh cilantro leaves stems reserved
►2 medium tomatoes cored and diced
►1 small cucumber peeled and diced
►½ small red onion finely chopped
►1 cup vegetable juice such as V8
►1 teaspoon Worcestershire sauce
►1 tablespoon lemon juice ideally fresh
►⅓ cup ketchup
►1 ½ tablespoons fresh lime juice plus lime wedges for serving
►¼ cup water
►2 ½ 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
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Simple Mexican Shrimp Coctel
Save a ton of money by making these simple, delicious shrimp cocktails at home. #mexico #food #cooking #delicious #love #reels
CHEAP Mexican Shrimp Cocktail!! Street Food in Yucatán!!
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VIDEO EDITOR » Hà Nhật Linh
CAMERA OPERATOR » Wife
Mexican Shrimp Cocktail | Coctel de Camarones | Kravings
Move over boring Shrimp Cocktail! This Mexican Shrimp Cocktail is bursting with flavour! It's packed with ingredients that are easy to find and packs and incredible punch!
Here are the ingredients and steps to make this recipe!
Mexican Shrimp Cocktail - Coctel de Camarones
Shrimp
300 gms Shrimp, shelled and deveined
Salt to taste
1/2 tsp Mexican Chilli powder
1 tbsp Cumin powder
1/2 tbsp Mexican Oregano
1 tsp crushed Garlic
Juice of 1/2 Lime
Sauce
1 cup Clamato
Tomato ketchup
1 tbsp Mexican hot sauce
1 tbsp crushed Pepper
1 tbsp Worcestershire sauce
1/2 tbsp Mexican Oregano
1/2 tsp Cumin powder
1 cup finely diced Tomato (this has been deseeded
1/2 cup Cucumber
1/4 cup finely diced Onion
1/4 cup finely diced Celery
2 tbsps finely diced Jalapeño (this has been deseeded)
1/2 cup chopped Coriander
1/2 cup diced Avocado
Marinate the Shrimp and just pan fry it till seared and cooked on both sides, keep aside to cool and then cut into small pieces.
In a bowl, add the Clamato, Ketchup, Hot sauce, Pepper, Worcestershire, Oregano, Cumin powder, Tomato, Cucumber, Onion, Celery, Jalapeño and chopped Coriander.
Allow this to sit for a few hours in the fridge to overnight
Add the Avocado before serving
Bookmark the recipe on my blog - h
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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Rick Bayless Mexican Shrimp Cocktail
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These are crowd-pleasing flavors, which no one would confuse with those of an American shrimp cocktail. Ketchup? Yes, but that’s where it ends. Mexican cooks gravitate toward tanginess (so there’s a good dose of lime here) and spice (I like Mexican Tamazula or Valentina or a chipotle hot sauce, though some cooks prefer chopped fresh serranos or jalapeños). There’s the aroma of fresh cilantro, the crunch of white onion and the creaminess of avocado. Tempering all these bold flavors with a little clam juice (or the broth from poaching the shrimp) brings everything into beautiful balance.
Now, about Fanta—orange Fanta. There are quite a few Mexican cooks who swear that a good douse of it adds something special to the sauce. Still others replace that artificial flavor with fresh orange juice. It’s not my thing, but it may be yours. What can be really delicious, I think—because it adds depth—is a little Worcestershire (salsa inglesa in Spanish), so feel free to add a teaspoon or two as many cooks do.