"Cóctel de Camarónes"

Mexican Shrimp Cocktail, also known as Cóctel de Camarónes, is a cool, elegant appetizer chock full of crunchy vegetables and shrimp in a spicy, tangy tomato sauce.


Shrimp, White Onion,Ketchup, Garlic, Jicama, Tomatoes, Lime Wedges & Juice, Hot Sauce, Clamato Juice, Cucumber Cilantro, Avocado, Salt & Pepper

Prep Your Onions

Cut the onion in half, dice half of it and cut the other half into large chunks, reserving the chunks for cooking the shrimp. Place the diced onion in a sieve, run under cold tap water for 30 seconds, drain and set aside.

Cook the shrimp by filling a saucepan with water, adding the onion chunks, garlic cloves, 2 tablespoons salt and black pepper and bringing it to a boil.

Add the shrimp, turn off the heat, and let the shrimp sit in the water for 1 minute or until pink and cooked through, then drain, let cool, and discard the onion and garlic.

Pick out the shrimp with intact tails and set aside to use for garnish. If the shrimp are large, cut them in half lengthwise to make them easier to eat.

Make the cocktail sauce by combining Clamato, ketchup, lime juice and hot sauce in a small bowl.

Don't Stop Now!

In another bowl, combine the diced onion, jicama, cucumber, tomato, avocado, jalapeno or serrano pepper (if using), and cilantro.

Time To Serve!

Add your shrimp and serve in a wide rimmed glass. Pour the cocktail sauce evenly and garnish with a whole shrimp, lime wedge and some cilantro

This refreshing Mexican Shrimp Cocktail is the perfect starter for any Mexican feast! Try it with beef short ribs, chicken fajitas, or other Southwestern recipes.

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