Mexican Shrimp Cocktail (Cóctel de Camarón)!

🌶️ Mexican Shrimp Cocktail (Cóctel de Camarón)

✅ Ingredients:

For the Shrimp:

• 1 lb (450 g) medium shrimp, peeled and deveined

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 lime (juice)

• Water for boiling

For the Cocktail Sauce:

• 1 1/2 cups tomato juice (like Clamato or V8)

• 1/2 cup ketchup

• 1/4 cup fresh lime juice (about 2 limes)

• 2 tbsp hot sauce (like Valentina, Cholula, or Tapatío – adjust to taste)

• 1 tbsp Worcestershire sauce

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

For the Mix-ins:

• 1/2 cup red onion, finely diced

• 1 cup tomato, diced

• 1 medium cucumber, peeled, seeded, and diced

• 1–2 jalapeños or serrano peppers, finely chopped (optional for heat)

• 1/4 cup chopped cilantro

• 1 avocado, diced

To Serve:

• Saltine crackers or tortilla chips

• Lime wedges

• Hot sauce (extra for serving)

🔪 Instructions:

1. Cook the Shrimp:

1. Bring a pot of salted water with a splash of lime juice to a boil.

2. Add shrimp and cook until pink and opaque (2–3 minutes).

3. Drain and transfer immediately to an ice bath to stop cooking.

4. Once chilled, chop shrimp into bite-size pieces if large.

2. Make the Cocktail Base:

1. In a large bowl, mix the tomato juice, ketchup, lime juice, hot sauce, Worcestershire sauce, salt, and pepper.

2. Stir until well combined.

3. Add Fresh Ingredients:

1. Add the cooked shrimp, onion, tomato, cucumber, peppers, and cilantro to the sauce.

2. Gently fold in the avocado right before serving to keep it from browning.

4. Chill & Serve:

1. Let the mixture chill in the fridge for at least 30 minutes to let flavors meld.

2. Serve in individual cups or bowls with crackers or chips on the side and lime wedges.

💡 Tips:

• Want it spicier? Add extra hot sauce or a pinch of chili powder.

• For extra flavor, use Clamato instead of plain tomato juice.

• Best served cold!