Mexican Shrimp Cocktail Recipe 415
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
MEXICAN SHRIMP COCKTAIL
It's up to you how to enjoy this cocktail-eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. -Erin Moreno, Arcadia, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 5g fat (0 saturated fat), Cholesterol 122mg cholesterol, Sodium 826mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
MEXICAN SHRIMP COCKTAIL
Mexican Shrimp Cocktail. This shrimp cocktail is perfectly tart, spicy, and fresh! Cold and refreshing this is a perfect dish for a hot day!
Provided by Serene
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Bring a medium size pot of water to boil (can add any aromatics as desired: onion, garlic, cilantro, lemon juice, etc). Add the shrimp and cook for 2-3 minutes until the shrimp is pink in color. Remove the shrimp from the water and place in an ice bath or rinse with cold water.
- In a large glass bowl combine the diced cucumber, jalapeno, tomatoes, red onion, and cilantro. Stir together. Add in the shrimp.
- Pour the clamato juice and lime juice over the ingredients in the bowl. Add the salt and pepper. Taste and adjust if needed. Add sugar if desired to cut the acidity. Add hot sauce as desired.
Nutrition Facts : Calories 105 kcal, Carbohydrate 7 g, Protein 17 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 984 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MEXICAN-STYLE SHRIMP COCKTAIL
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
Provided by Rick Bayless
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
MEXICAN SHRIMP COCKTAIL
Steps:
- Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes.
- Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper.
- Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.
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5/5 (3)Total Time 20 minsCategory Appetizer, Holiday RecipeCalories 310 per serving
- To make homemade Clamato Juice, combine all ingredietns in a jar. Mix well with spoon. Cover and refrigirate until ready to use.
- To cook raw shrimp, bring a pot of salted water to a boil. Once water starts boiling add shrimp and cook for about 2-3 minutes. Transfer shrimp to a plate to cool.
- In a mixing bowl, wisk until everything is combined - Clamato juice, ketchup, lime juice, cilantro and hot sauce to taste.
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From fromachefskitchen.com
Ratings 49Calories 360 per servingCategory Appetizers And Snacks
- Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.
- Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.
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From chefdehome.com
Cuisine MexicanTotal Time 25 minsCategory Appetizer, Dip, Cocktail
- Prepare Shrimp - Fill a deep pot with 3 quarts of water, then add bay leaves, salt, and lemon slices. Bring to a boil and then simmer 5-8 minutes. Increase heat, add shrimp then boil for about 1.5 minutes or until shrimp is bright pink (no raw spots). Remove with slotted spoon and set aside to cool completely.
- Add bloody mary mix, clam juice, lemon juice, and cooked shrimp. salt (and some cracked black pepper, if like) to taste. Toss gently to mix everything. Cover and refrigerate until ready to serve.
- Just before serving, add diced avocado, and remaining cilantro. Taste and adjust salt. Scoop into serving glasses, top with tortilla chips and some lemon wedges. Serve and enjoy!
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From aspicyperspective.com
5/5 (10)Category AppetizerCuisine American, MexicanCalories 173 per serving
- Preheat the oven to 450 degrees F. Pat the shrimp dry with a paper towel and place them on a large rimmed baking sheet. Drizzle the shrimp with oil and sprinkle liberally with salt and pepper. Toss the shrimp to coat and spread them out on the baking sheet in a single layer. Roast in the oven for 5 minutes, or until pink. Do not leave the shrimp in the oven any longer than necessary, or they will turn tough and rubbery.
- Meanwhile, in a large bowl mix the ketchup, lime juice, beer, worcestershire, horseradish, and hot sauce. Stir well to combine.
- Pour the simple syrup and Tajin seasoning on two small plates. Dip the rims of ten 4-6 ounce serving cups in the simple syrup, then in the Tajin seasoning to garnish the rims.
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From thisishowicook.com
Reviews 1Servings 4Cuisine MexicanCategory Main Course/Appetizer
- If your shrimp aren’t cooked, poach them in 6 c boiling salted water about two minutes. Do not overcook! Drain and transfer to a bowl of ice water and cool for 3 minutes. Pat dry.
- Stir together everything except shrimp, avocado and corn. (This can be made ahead and kept refrigerated until ready to serve.)
- When ready to serve stir in shrimp, avocado and corn and spoon into parfait or martini glasses or a giant bowl!
THE BEST MEXICAN SHRIMP COCKTAIL RECIPE - THE ANTHONY …
From theanthonykitchen.com
4.4/5 (45)Total Time 40 minsCategory AppetizerCalories 182 per serving
- Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
- In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight.
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4.7/5 (7)Total Time 3 hrs 20 minsCategory SideCalories 348 per serving
- In a large bowl combine tomatoes, ketchup, tomato sauce, red onion, cucumber, celery, cilantro, garlic, jalapeño, lime juice, pepper and salt. Taste and add extra seasoning if needed.
- Cover, and refrigerate 2 to 3 hours to let the flavor build and chill the sauce. Add shrimp and avocado chunks right before serving.
MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES) - DINNER AT ...
From dinneratthezoo.com
5/5 (12)Total Time 10 minsCategory AppetizerCalories 122 per serving
- In a small bowl, whisk together the lime juice, tomato sauce, ketchup, orange juice, salt and pepper.
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From savoringthegood.com
4.4/5 (20)Total Time 1 hr 31 minsCategory Appetizer RecipeCalories 87 per serving
- Finely dice a cucumber. I leave the seeds in and the skin on. I like the deep green color of the skin but if you don't, go ahead and remove the skin and/or the seeds.
- Finely, I mean, FINELY dice a 1/4 cup of red onion. You don't want to chomp down on big pieces of onion. I used a red onion but if you just have a white or yellow onion, that will work too.
- Chop a half bunch of cilantro. If you love cilantro, add the whole bunch. If you are not a fan, just do a 1/4 of a bunch of cilantro. Please don't leave it out completely. This Mexican shrimp cocktail recipe NEEDS cilantro.
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Cuisine MexicanCategory AppetizerServings 8Calories 171 per serving
- Combine shrimp, avocado and lime juice in a bowl. Let stand for 10 minutes (meanwhile, chop the other ingredients).
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From moderndaymori.com
Cuisine MexicanEstimated Reading Time 2 minsCategory Appetizer
- If your shrimp is frozen, simply unthaw by adding shrimp to a bowl and let your sink water run on cold over the top of them for about 10-15 minutes on a medium low pressure.
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4.4/5 (123)Total Time 20 minsCategory AppetizerCalories 293 per serving
- Bring large pot of water to a boil. Add shrimp and boil until shrimp curl into a loose 'C' shape and are cooked through. Time will vary depending on size of shrimp. Drain and transfer to ice or run under cool water. Cut shrimp into bite sized chunks.
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Servings 4-6Total Time 1 hr 50 minsCategory Shrimp
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