This Mexican Shrimp Cocktail – Coctel de Camarones – immediately takes me to a small beach off of Baja California where the ocean breeze feels good under the warm sun.
Every spoonful of the Mexican shrimp cocktail has me imagining I am sipping an iced cold Mexican lager with friends while a trio of musicians stands behind me playing my mom’s favorite songs. Can you picture it? The scent of the ocean puts you into a dream state. I am in heaven. This is my happy place.
WHAT’S THE DIFFERENCE BETWEEN COCTEL DE CAMARONES AND AMERICAN SHRIMP COCKTAIL?
Unlike the sweetness of an American shrimp cocktail, freshly squeezed lime juice mixed with Clamato juice and spicy hot sauce turn the Mexican version into a fiery treat that you just can’t stop eating. It’s perfect as an appetizer or a light meal on its own.
- 2 pounds medium shrimp, shelled
- 1 1/2 cups freshly squeezed lime juice
- 1 1/2 cups Clamato juice (or V8)
- 4-5 Roma tomatoes, small diced
- 1 cup cucumbers, peeled and seeded, small diced
- 1 cup celery, small diced
- 2-3 green onions, chopped
- 1 jalapeno, stemmed and finely chopped
- 1/4 red onion, small diced
- 1/3 cup chopped cilantro
- Hot sauce to taste (we prefer Tapatio or Cholula brands)
- Poach the shrimp in boiling water until the flesh turns pink about 3-4 minutes. Be careful not to overcook the shrimp.
- In a large bowl, mix all the ingredients together. Cover with plastic wrap and chill for at least one hour. Serve with tostadas or saltine crackers.