Mexican Shrimp Cocktail- Coctel de Camarón

Servings: 4

Prep time: 30 minutes

Cook time: 15 minutes

When I was little, one of my favorite things to do was go out for seafood with my family. It wasn't just about the food—it was about the experience, the laughter, and the memories we created together at our local seafood spot in Mexico. The restaurant was a gem, serving up an array of mouthwatering dishes, from vibrant ceviches to crispy fried seafood platters, each one bursting with fresh flavors. My siblings and I weren’t the kind of kids who stuck to the kids' menu. Instead, we were encouraged to try new and exciting dishes, which led us to explore a world of bold and vibrant flavors that I had never experienced before. This open-minded approach to food as a child sparked my passion for cooking and inspired me to recreate the dishes that shaped my childhood.

One of my all-time favorite seafood appetizers from those days was Coctel de Camarón, or Shrimp Cocktail. Now, I know that shrimp cocktail is a popular dish in the United States and many other countries, but the Mexican version is a whole different experience. It's not just shrimp tossed in ketchup or cocktail sauce—this version is full of fresh ingredients, with a mix of tangy tomato sauce, zesty lime juice, and savory onions, all topped with a generous sprinkle of cilantro. Every bite is a burst of flavor, perfectly balancing the sweetness of the shrimp with the kick of spice and the refreshing crunch of the vegetables. It’s not just an appetizer; it’s a refreshing and satisfying meal in itself, perfect for any seafood lover and guaranteed to hit the spot when you’re craving something light, fresh, and full of flavor.

Ingredients to make Mexican Shrimp Cocktail-Coctel de Camarón.

• Shrimp:  As the star ingredient of this dish, the shrimp truly takes center stage, and for the best flavor, I highly recommend using raw shrimp with the shells on. The reason for this is simple: one of the most essential components of the sauce is the shrimp broth, which is packed with rich, savory flavor. By boiling the raw shrimp along with the shells, you allow all those delicious flavors to infuse into the broth, making the sauce deeper and more complex. The shells, in particular, are a treasure trove of natural sweetness and umami, which is key to enhancing the overall dish.

  When it comes to selecting the right shrimp, you can choose based on your personal preferences and what's available at your local grocery store or fish market. However, there are a few things to keep in mind. Ideally, the shrimp should be large enough to be easy to peel once cooked, and they should be meaty enough to hold their own in the dish, providing a satisfying texture in each bite. While smaller shrimp can work, larger ones tend to create a better balance in terms of flavor and presentation, especially if you're looking for that perfect bite-sized chunk of shrimp.

  So, take your time selecting shrimp that will not only fit your taste but will also contribute to making the sauce as flavorful as possible. Trust me—using raw, shell-on shrimp will elevate the dish to a whole new level!

  
  

• Vegetables: One of the key components of this dish is the vibrant, yet simple burst of flavor that pico de gallo brings. This fresh salsa adds a beautiful contrast to the rich shrimp and sauce, and it’s incredibly easy to make. For the tomatoes, you have a lot of flexibility—roma tomatoes are a popular choice due to their firm texture and slightly tangy flavor, but cherry tomatoes work just as well if that’s what you have on hand. The important thing is to use fresh tomatoes that are ripe, as they’ll bring that sweet, juicy kick to the pico de gallo.

  As for the onion, in the video I used a classic white onion, which has a milder, sweeter flavor compared to red onions. White onions are a great option if you prefer a subtler bite that won’t overpower the other ingredients. However, red onions are also commonly used in pico de gallo for their slightly sharper, more pungent flavor and vibrant color. Either will work, so feel free to pick whichever appeals to you based on your taste preference.

  Cilantro is another traditional ingredient in pico de gallo, adding that signature herbal note that complements the freshness of the tomatoes. While the classic shrimp cocktail often calls for a hefty portion of cilantro, you can absolutely adjust the amount to suit your taste. If you love cilantro, go ahead and add more; if you're not the biggest fan, feel free to use less or skip it altogether. That’s the beauty of cooking—recipes are just guides. You can adapt them to fit your own preferences and needs, so don't be afraid to make it your own.

  The last ingredient I added to the pico de gallo is fresh jalapeño. The spicy kick of jalapeño really elevates the dish, giving it a bit of heat that balances the sweetness of the tomatoes and the richness of the shrimp. However, if you're not a fan of spice, you can easily skip the jalapeño or use a milder pepper. When I do add jalapeño, I typically use about 1 centimeter of the pepper, removing the seeds to reduce the heat, and finely dicing it to evenly distribute the flavor throughout the pico de gallo. The amount you use is completely up to your spice tolerance—so adjust accordingly to get the perfect level of heat for you.

  
  

• The dressing: The dressing or sauce that we will be using is what makes the coctel de camarón so tasty. The base is ketchup will add that sweet and tangy flavor of the tomato and it is mainly what gives it that thicker red consistency. The next ingredient is Clamato juice. This is a mexican product that you can find in most grocery stores. Sometimes they place this next to the V8 juice and sometimes it will be placed in the mixers by the bloody mary mix in the alcohol section. Clamato is the best option for this dish becuase other than tomato flavor it also has "clam juice" flavoring. If you cannot find it you may replace it for the V8 juice instead. Next is the shrimp broth. Once you boil the shrimp with the shells you may put it aside to allow it to cool down. The next few ingredients are easy ones: lime juice, Tabasco sauce, Valentina Sauce and Maggy seasoning sauce. If you struggle to find the Maggy seasoning no big deal, you can always use a few drops of soy sauce or skip it overall!