Baja Shrimp Cocktail Food

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

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

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

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

BAJA SHRIMP TACOS

Baja Shrimp Tacos image

The sauce gives these shrimp tacos a delicious kick!

Provided by Brittier

Categories Main Dish Recipes Taco Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup Mexican beer (such as Corona®)
1 cup all-purpose flour
salt and ground black pepper to taste
½ cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
½ cup canola oil, or as needed
½ pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
½ medium head red cabbage, cut into small strips
½ bunch cilantro, chopped
3 limes, cut into wedges

Steps:

Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g

BAJA GARLIC SHRIMP

Baja Garlic Shrimp image

Provided by Marcela Valladolid

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
Serving suggestion: cooked white rice

Steps:

Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

ENSENADA SHRIMP COCKTAIL

Ensenada Shrimp Cocktail image

Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound peeled and deveined cooked medium shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 cup chopped red onion
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon key lime juice or lime juice
1 teaspoon adobo seasoning
Lime wedges

Steps:

In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.

Nutrition Facts : Calories 105 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 323mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.