Classic Mexican Shrimp Cocktail Food

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TRADITIONAL MEXICAN SHRIMP COCKTAIL



Traditional Mexican Shrimp Cocktail image

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

Provided by Mike 2

Categories     Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (48 ounce) can V8 vegetable juice (spicy if desired)
2 avocados, chopped
2 cucumbers, seeded and chopped
1 medium red onion, chopped
1/2 bunch cilantro, chopped
1 lb large shrimp, peeled, de-veined and steamed
2 limes, quartered
4 dashes Tabasco sauce

Steps:

  • Mix all ingredients in a large nonreactive container.
  • Chill and serve with limes and Tabasco sauce.
  • * Do not over-cook the shrimp, as they will become tough!
  • Be careful when steaming the shrimp; you do not want it tough.

Nutrition Facts : Calories 350.7, Fat 16.5, SaturatedFat 2.4, Cholesterol 143.2, Sodium 1332.5, Carbohydrate 36.8, Fiber 11.7, Sugar 16.2, Protein 21.2

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

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

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.

ORIGINAL MEXICAN SHRIMP COCKTAIL



Original Mexican Shrimp Cocktail image

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Provided by JeffnJamie

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h30m

Yield 4

Number Of Ingredients 12

4 roma (plum) tomatoes, diced
1 cup sweet onion (such as Vidalia®), diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepared salsa
3 tablespoons chopped fresh cilantro
2 tablespoons prepared salsa verde
2 teaspoons lime juice
2 teaspoons hot pepper sauce (such as Tapatio®)
1 clove garlic, minced
1 pound frozen cooked shrimp - thawed, peeled, and deveined
2 ripe avocados - peeled, pitted, and cubed

Steps:

  • Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

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

2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
1/2 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

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.

CLASSIC SHRIMP COCKTAIL



Classic Shrimp Cocktail image

One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 13

2 pounds large shrimp (16-20 count), peel on
2 large carrots, scrubbed but not peeled, cut into thirds
1 stalk celery with leaves, cut into thirds
4 sprigs thyme
1/2 teaspoon whole peppercorns
1 tablespoon kosher salt
2 lemons
3/4 cup ketchup
1 tablespoon fresh lemon juice
1 to 3 tablespoons fresh horseradish or prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce, such as Tabasco (optional)

Steps:

  • Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
  • Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
  • Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
  • To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

CLASSIC MEXICAN SHRIMP COCKTAIL



Classic Mexican Shrimp Cocktail image

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

Provided by Dirty Bird

Categories     For Large Groups

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 22

2 lbs large shrimp (cooked, peeled, and tails removed)
46 ounces v- 8 spicy vegetable juice (1 bottle)
16 ounces Clamato juice
20 key limes, juice of, mexican
12 ounces orange soda
4 large tomatoes (diced)
1 large onion (chopped)
1 bunch green onion (chopped)
1 stalk celery (chopped)
1 cucumber (peeled, de-seeded, and diced)
6 radishes (chopped)
4 fresh serrano chilies, diced or 4 jalapenos
2 bunches fresh cilantro (leaves only)
1 tablespoon oregano
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
2 teaspoons minced garlic
1 tablespoon pepper
1 tablespoon Old Bay Seasoning or 1 tablespoon celery salt
3 avocados (garnish)

Steps:

  • Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

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

2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

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

CLAMATO® SHRIMP COCKTAIL



Clamato® Shrimp Cocktail image

Taste this savory Shrimp Cocktail made with Clamato®.

Provided by Clamato

Categories     Trusted Brands: Recipes and Tips     Clamato®

Yield 10

Number Of Ingredients 11

2 ½ pounds large cooked (grilled) shrimp, cut in half
½ cup lemon juice
3 large tomatoes, diced
1 large white onion, diced
½ cup Sunkist® or Crush® orange-flavor soda
6 ounces ketchup
2 cups Clamato® Original or Picante flavor
Salt and pepper, to taste
6 fluid ounces Worcestershire sauce
3 ounces hot pepper sauce
2 avocados, cut into cubes

Steps:

  • Mix shrimp, with lemon juice, tomatoes, onion, Sunkist® or Crush® orange flavor, Ketchup, Clamato® Original or Picante flavor, Salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes. Before serving add avocado.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 20 g, Cholesterol 172.8 mg, Fat 7.1 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 1.1 g, Sodium 979.9 mg, Sugar 8.5 g

EASY MEXICAN SHRIMP COCKTAIL



Easy Mexican Shrimp Cocktail image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! (Cooking time does not include 2 hour chill time)

Provided by PSU Lioness

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup Italian dressing
1/2 cup chopped tomato
1 (4 ounce) can chopped green chilies, undrained
1/4 cup chopped green onion
1 1/2 teaspoons honey
1/4 teaspoon Tabasco sauce
1 lb medium shrimp, cleaned and cooked
2 teaspoons finely chopped coriander (cilantro) or 2 teaspoons parsley

Steps:

  • In medium bowl, combine Italian dressing, tomato, chilies, green onions, honey and Tabasco sauce. Stir in shrimp.
  • Cover and marinate in refrigerator, stirring occasionally, at least 2 hours.
  • Just before serving, stir in coriander.

Nutrition Facts : Calories 154.3, Fat 7, SaturatedFat 1.1, Cholesterol 115.2, Sodium 440.2, Carbohydrate 6.9, Fiber 0.6, Sugar 4.5, Protein 16.1

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

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

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

Provided by quotFoodThe Way To

Categories     Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb tomatoes, seeded and chopped
2 1/2 tablespoons orange juice
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
1 lb large shrimp, peeled, deveined and cooked
1 cucumber, peeled, seeded, diced
1 large avocado, diced
2 tablespoons cilantro, chopped
6 (3 inch) leafy celery ribs

Steps:

  • Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
  • Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
  • In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
  • In another bowl combine cucumber, avocado, shrimp and cilantro.
  • In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
  • Garnish with celery stalks and add hot sauce as desired.

Nutrition Facts : Calories 256.1, Fat 11.2, SaturatedFat 1.7, Cholesterol 172.8, Sodium 201.5, Carbohydrate 15.2, Fiber 5.9, Sugar 5.8, Protein 25.9

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MEXICAN SHRIMP COCKTAIL - FANTASTIC APPETIZER - COOK THE STORY
Instructions. In a large bowl, combine the ketchup, clamato, lime juice, and hot sauce. Stir to combine. Mix in the shrimp and stir. Add the tomatoes, celery, cucumber, avocado, red onion, cilantro, and jalapeno. Stir gently to combine. Cover and refrigerate at least 1 hour to help the flavors come together.
From cookthestory.com


SHRIMP COCKTAIL-AN OLD SCHOOL CLASSIC - EATS BY THE BEACH
Drain the Dutch oven into a colander. Dump the hot shrimp into the bowl of ice and toss to coat. Allow the shrimp to cool for at least 10-15 minutes. Drain the shrimp and pat dry with paper towels. Cover tightly with plastic wrap and chill in the refrigerator until cold, at least 1 hour. Make the cocktail sauce.
From eatsbythebeach.com


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