Mexican Shrimp Cocktail
Ditch the usual American shrimp cocktail sauce that is typically served with horseradish sauce, and give this one a try. Shrimp cocktail is usually served as an appetizer, and typically found during cocktail parties, brunches, or during holiday parties. However, there is something to be said about Mexican shrimp cocktail.
I recall about ten years ago, my buddy Adam said you have to try the caldo de camaron at a local restaurant in Milwaukee. I listened, but never really thought about it. My first reaction was shrimp in a cocktail glass? What the heck did I know. While living in Dallas, Texas and frequenting some very local Mexican restaurants (meaning I was the only Caucasian), I noticed that the majority were being served huge margarita glasses filled with seafood and a cocktail sauce. The light should have came on at that time, like ‘hey Caucasian, order that!’ but that was not the case. It was not until recently where caldo de camarones made it to my table. After all, my son loves shrimp, and this was a good test to see if he would enjoy the wonderful, and simple flavors.
- 15 small cooked shrimp per glass (41/50s or 51/60s)
- 1/2 cup of ketchup
- 1/4 cup of orange juice
- juice of 1/4 of lime
- 2 tbsp fresh cilantro, finely chopped
- 3 tbsp red onion, finely chopped
- generous dashes of your favorite hot sauce (I used Cholula Chili Garlic)
- Avocado, diced (optional)
Basic ingredients yield amazing flavors, and the presentation is just another step in the right direction.
Begin by mixing the juice and ketchup until the ketchup breaks up and becomes smooth with the orange juice. Add the remaining ingredients, excluding the shrimp. Add in your cooked and cooled shrimp, and mix well. Add this to your serving glass, and garnish with a lime wedge, and diced avocado.
I tried your recipe out on a group of friends last night and they absolutely loved it!! So easy and bursting with flavors, we all agreed that the sauce over the shrimp left a delicious buzz on our tongues. Thanks for the recipe! The only addition I made was a dash or two of Worcestershire sauce.
I love this recipe, but I found a few substitutes for a few of the ingredients. Instead of using ketchup and cholula, I use Mott’s “clamate picante” juice. It gives it a nice spicy flavor. I only use lime and no orange juice. I also added diced cucumber which gives it a nice fresh crunch!!
Love this recipe! However i wanted to know is there anyway to recreate it with tilapia? My husband is alergic to shrimp and if i could figure out a way to do it with tilapia I’m sure it’s something we could both enjoy.
Hi Yessy. I do not see why you could not recreate this with tilapia. I’ve never tried, but you could probably poach the tilapia and cool it off, then place in the cocktail. Let me know how it turns out!