This Mexican Shrimp Cocktail is a perfect summer (or winter) treat packed with juicy shrimps, avocado, and an undeniably tasty broth. It’s a versatile dish that can be served up as an appetizer or a main entrée. It might just even make the perfect Super Bowl party bowl! And the MVP trophy goes to…. ?
It’s Shriiiiiimp Time!???
A lot has happened in the world since my last post… And lucky for you – I’m not going to discuss any of it today because this should be a good place & shrimp is good #MakeShrimpGreatAgain
If you can’t tell by now… I’m a huge shrimp fan. If you don’t believe me —-> (CLICK HERE) Sooooo many shrimp recipes here. So much yummy greatness. I should maybe start toning it down and eating something else, but naaaah. There’s plenty of time for that nonsense.
So – why do you need this in your life?
- Succulent shrimps – yes yes yes
- That tomatoey delicious broth, sluuuurp
- You get to eat tortilla chips with it ??
- An opportunity to crack open a beer (main reason always)
Here’s the thing – This Mexican Shrimp Cocktail recipe is my version based off of friends I have watched cook this, my own dining out experiences, and a lot of experimentation. I’m sure there is a more “authentic” recipe you can find (isn’t there always?) I’m not Mexican so I’m sure there is. I will say though that this is prettttty close to the taste you’ll get at your local taqueria. Trust me… I’ve eaten at my fair share.
I debated on posting this recipe now because it’s freezing in California (and I’m sure everywhere else) and this dish is probably best served on a hot summer day, but oh well. It made the cut. It was too delicious to wait 5 more months. Sun please come out soon. I miss you so. ☀️
Truthfully though, I also had no other post in the queue to share. It was mostly the deliciousness (is that a word?) though! I swear!
Here’s a story about the very first time I made this –
One of my friends (who happened to be my coworker at the time) asked me if I thought it would be a good idea to make shrimp cocktail to have for lunch at work. We had been ordering it out way too often & in an attempt to save money we decided to try making it ourselves this time. SCARYYYYY. Soooo, I sat there and debated on whether or not I wanted a ham and cheese sandwich or a bowl of shrimp cocktail for lunch the next day. Guess what won!? Duh.
We split up the list of ingredients we thought we’d need and came to work the next day prepared to make this for lunch. In case you are wondering – no – we did not have a full kitchen. So there we were putting this all together in our little work kitchen with hardly enough necessary cooking items.
There really is no point to this story other then to tell you that it worked… in a work kitchen… with cooked shrimp… and lot of people probably thinking we were psychotic for not just making a peanut butter/jelly sandwich like a “normal” person.
The other point to this story was to actually show you how easy this is. If we managed to make this in a work kitchen with just a few oopsies – anyone can!
Since then – I have made this countless times & have improved it every single time. No more cooked shrimp here.
The trick to making this is all in the cooking of the shrimp. Follow those instructions carefully and you’ll have the most succulent shrimpys you have ever tasted. They get even juicier once they sit in the broth for a bit. All other ingredients that go into the broth (while I have measured them out to my liking) can definitely be placed in according to taste as well so keep that in mind.
Bottom line here: Join me in my denial of winter by whipping this up! You won’t regret it. It could just make the perfect Super Bowl party bowl too. At least it would be my best friend during the Super Bowl.
Aighhhht – now get outta here and enjoy your Friday! ✌️
- 1 lb large uncooked, unpeeled Shrimp
- 1 Bay Leaf
- ½ Lemon
- ½ Onion
- ½ tbsp of Salt
- ⅓ cup Ketchup
- 24 ounces of Clamato Original Tomato Cocktail
- 2 tsp Valentina Hot Sauce (could use Tapatio or Cholula as well)
- 1 tsp Worcestershire Sauce
- ½ large Cucumber, chopped
- ½ White Onion, chopped
- 1 Serrano Pepper, seeds removed and finely chopped
- 2 Roma Tomatoes, chopped
- ½ bunch Cilantro (reserve some for garnishing)
- Juice of 2 Limes
- ½ tsp Salt
- ½ tsp Pepper
- 1 Avocado, diced
- Radishes, sliced
- Saltines and/or Tortilla Chips
- Glass of ice cold beer (I prefer Bohemia or Victoria – only if you’re 21+ though ?)
- Fill a pot ¾ full with water. Add bay leaf, juice from half of a lemon, the squeezed lemon half, ½ onion, and salt.
- Bring pot of water to a boil and reduce heat to simmer. Cover and simmer for 20 minutes.
- Return pot of water to a boil and then add unpeeled shrimp to pot and cook for 1-2 minutes.
- Remove shrimp from pot and place in an ice water bath for 10 min.
- Drain water and peel shrimp and devein, but leave tails intact. Cover and chill.
- In a large bowl mix all ingredients for cocktail broth.
- Add shrimp to cocktail mixture and let sit in fridge covered for 15 min.
- Serve in bowls or cocktail glasses. Add avocado, radish slices, and cilantro on top.
- Add more lime juice or hot sauce to your liking.
- Enjoy with either saltine crackers or tortilla chips (I prefer tortilla chips).