Best Shrimp Cocktail Mexican Style Recipes

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MEXICAN-STYLE SHRIMP COCKTAIL



Mexican-Style Shrimp Cocktail image

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

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

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-STYLE SHRIMP COCKTAIL



Mexican-Style Shrimp Cocktail image

You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 4

Number Of Ingredients 13

1 cup clam juice
¼ teaspoon dried oregano
1 pound large shrimp, peeled and deveined
1 ¼ cups peeled, seeded, diced ripe tomatoes
1 cup diced English cucumber
½ cup diced celery
½ cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
½ cup ketchup
2 limes, juiced
2 tablespoons freshly chopped cilantro, plus more for garnish
Mexican-style hot sauce, to taste
1 large Hass avocado, cubed

Steps:

  • Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
  • Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
  • Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
  • If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 22.8 g, Cholesterol 174.4 mg, Fat 11.7 g, Fiber 7.6 g, Protein 22.2 g, SaturatedFat 1.8 g, Sodium 690 mg, Sugar 11 g

COCTEL DE CAMARONES (LA COSTA STYLE MEXICAN SHRIMP COCKTAIL)



Coctel De Camarones (La Costa Style Mexican Shrimp Cocktail) image

This recipe is from the cookbook, Tacolicious, and is easy to make ahead of time and it comes together quickly.

Provided by Broke Guy

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 roma tomatoes, halved lengthwise
4 quarts water plus 1/2 cup water
1/4 cup ripe tomatoes, seeded diced
1/4 cup plus 2 tablespoons lime juice, freshly squeezed
kosher salt, to taste
1 1/2 lbs medium shrimp, tails removed peeled deveined
2 tablespoons sauce from chipotle chiles in adobo
1 1/2 tablespoons honey
1 small garlic clove, minced
1 teaspoon Worcestershire sauce
1 pinch fresh ground black pepper
1 avocado, halved pitted peeled cubed
1/2 cup unpeeled English cucumber, cubed
1/4 cup yellow onion, chopped
1/4 cup loosely packed fresh cilantro, chopped
1 tablespoon jalapeno chile, minced (optional)
saltine crackers or several small tostadas, for serving
lime wedge, for serving

Steps:

  • Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler.
  • Line a rimmed baking sheet with aluminum foil.
  • Place the tomato halves on it, cut side down. Broil until the tomatoes are softened and slightly charred (10-12 minutes). Allow to cool to room temperature.
  • Combine 4 quarts water, 1/4 cup lime juice and 2 tablespoons salt in a large saucepan and bring to a boil over high heat.
  • Add the shrimp and cook until they are fully cooked (about 3 minutes) . They should be bright pink-orange, curled and firm but not hard.
  • Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover and refrigerate until cold.
  • Combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
  • When ready to serve, pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro and jalapeno. Stir gently to mix.
  • Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.

Nutrition Facts : Calories 248.1, Fat 9.2, SaturatedFat 1.3, Cholesterol 214.9, Sodium 1015.8, Carbohydrate 17.8, Fiber 4.4, Sugar 9.4, Protein 25.1

MEXICAN-STYLE SEAFOOD COCKTAIL W/ SHRIMP OR CRAB



Mexican-Style Seafood Cocktail w/ Shrimp Or Crab image

Great ingredients and flavors go into this Mexican-style cocktail. Love the addition of the avocado.

Provided by Daily Inspiration S

Categories     Seafood Appetizers

Time 20m

Number Of Ingredients 10

1 lb shrimp, deveined and cooked (can substitute or add crab)
2-3 roma tomatoes, seeded and diced small
1 small red onion, finely chopped
1 clove garlic, minced
1-2 jalapenos, seeded and finely diced
1/4 bunch cilantro (leaves only), chopped
1-2 limes, juiced
1/4 can(s) seafood cocktail sauce with horseradish
4 avocados, diced
salt & pepper to taste

Steps:

  • 1. Mix shrimp and all other ingredients with the exception of the avocado.
  • 2. Let mixture set for 1-2 hours. Then add diced avocado and toss gently.
  • 3. Refrigerate until ready to serve. Service with tortilla chips

SHRIMP COCKTAIL-MEXICAN STYLE



Shrimp Cocktail-Mexican Style image

Make and share this Shrimp Cocktail-Mexican Style recipe from Food.com.

Provided by sugarnuts

Categories     Healthy

Time 2h15m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 11

2 lbs cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro
1 1/2 cups Clamato juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 serrano pepper, finely minced
1/4 cup prepared horseradish
salt
1 ripe avocado, peeled, pitted and chopped

Steps:

  • Place shrimp in a large bowl.
  • Stir in garlic, red onion and cilantro.
  • Mix in Clamato, ketchup, lime juice, minced serrano and horseradish.
  • Season with salt.
  • Cover and refrigerate 2-3 hours.
  • Stir in avocado when ready to serve so it doesn't get too mushy.

Nutrition Facts : Calories 431, Fat 11.6, SaturatedFat 1.5, Cholesterol 478.3, Sodium 2694.3, Carbohydrate 27.1, Fiber 4.8, Sugar 9.1, Protein 54.1

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