Mexican Shrimp Cocktail Appetizer

• Medium shrimp: fresh with shells on for best flavor and texture I love the subtle sweetness and bounce
• Lemon: brightens the poaching liquid and sauce use fresh for the best aroma
• Black peppercorns: add a gentle heat that perfumes the shrimp
• Kosher salt: essential for perfectly seasoned shrimp choose a flaked good quality brand if possible
• Cilantro: both leaves and stems for maximum herbal brightness and complexity look for perky fresh bunches
• Tomatoes: juicy and ripe to make the salad base firm but not mealy
• Cucumber: for crunch and coolness use Persian or English for fewer seeds
• Red onion: adds gentle bite and color pick one that feels heavy for its size
• Vegetable juice: such as V8 for lush sauciness and deep tomato flavor
• Worcestershire sauce: brings savoriness and complexity
• Lemon juice: for a final tangy zip especially if using fresh from above
• Ketchup: balances acidity with slighly sweet depth
• Lime juice: rounds out the dressing with gentle citrus notes always use fresh squeezed
• Water: helps balance and lighten the cocktail sauce
• Hot sauce: gives the kick choose your favorite style and heat
• Avocado: for rich creamy contrast to the crisp salad choose just ripe and give a gentle squeeze in the store
• Salt and black pepper: to taste for final seasoning
• Tortilla chips: add crunch and make it fun to scoop up every bit
• Lime wedges: for serving to let everyone brighten their own glass

Step-by-Step Instructions

Prepare the Shrimp:

Cut through the shell along the backs of each shrimp with sharp kitchen shears just deep enough to expose the dark vein. Pull out the vein carefully for clean shrimp. This step ensures they cook evenly and present beautifully.

Poach the Shrimp:

Fill a medium pot with two quarts of water. Squeeze in lemon wedges and add them to the pot along with peppercorns kosher salt and the reserved cilantro stems. Bring this bubbling with aroma over medium-high heat then add the shrimp. Cover remove from heat and let the shrimp finish cooking from the residual heat about three minutes. This guarantees they are juicy not overdone.

Chill and Peel:

Immediately transfer the shrimp using a slotted spoon to an ice bath you have ready in advance. Let them cool fully about three minutes then drain and peel including tails. This makes them plump and snappy.

Mix the Salad Base:

In a medium mixing bowl combine diced tomatoes cucumber finely chopped red onion vegetable juice Worcestershire sauce lemon juice ketchup lime juice water and hot sauce. Stir it all into a lively sauce. This is the heart of the flavor where all components blend.

Combine and Chill:

Fold in your cooked peeled shrimp. Mix well cover and refrigerate for at least thirty minutes or up to a day. This lets every flavor soak right into the shrimp and veggies so every bite sings.

Finish and Serve:

When it is time to serve let your cocktail warm just slightly at room temperature for about ten minutes. Stir in diced avocado and fresh chopped cilantro leaves. Taste and season with a little more salt and pepper as you like. Spoon into four cocktail glasses or goblets garnish with extra lime wedges and serve with tortilla chips.

Pin

Every time I cut into a ripe avocado for this dish I think of my grandmother who loved to slice them for every salad. Somehow that rich creamy bite brings her to the table with us every time.

Storage Tips

You can prepare the shrimp and salad base a day ahead just keep the avocado separate and fold it in just before serving to keep everything vivid and fresh. Store in a tightly covered container in the coldest part of the fridge and serve straight from the glass or bowl.

Ingredient Substitutions

If you cannot find V8 or vegetable juice use good quality tomato juice and add a splash of your favorite hot sauce for zip. For extra crunch diced celery or jicama can replace cucumber. If cilantro is not to your taste try fresh parsley for a slightly milder note.

Pin

Serving Suggestions

Serve this in martini glasses or clear bowls for a classic party look. Tortilla chips are a must on the side but I also love a crisp tostada or even flatbread crackers for scooping. A wedge of lime on every plate makes it festive and lets every guest adjust the tang to their liking.

Cultural Context

This dish is inspired by Mexican coctel de camarones which is often sold from beachside carts throughout coastal Mexico. It is a celebration dish for picnics and family holidays often made with whatever fresh seafood is on hand and always served ice cold.

Recipe FAQs

→ What type of shrimp works best?

Medium, shell-on shrimp are ideal for this dish, as they remain juicy and flavorful after poaching and chilling.

→ Can I prepare this ahead of time?

Yes, the shrimp mixture can be assembled up to a day in advance. For best results, add avocado just before serving.

→ What can I use instead of vegetable juice?

Tomato juice can be used as a substitute, though you may want to add a little extra lime juice for brightness.

→ How spicy is the sauce?

The sauce has moderate heat from hot sauce, but you can adjust the quantity to suit your personal taste.

→ How should it be served?

Spoon the chilled mixture into cocktail glasses or goblets. Serve with tortilla chips and fresh lime wedges for garnish.

→ Is it necessary to devein the shrimp?

Deveining is recommended for the best texture and appearance, though some prefer to skip this step for convenience.