{"id":3455,"date":"2026-02-23T20:01:51","date_gmt":"2026-02-24T01:01:51","guid":{"rendered":"https:\/\/sunshine-by-us.com\/?p=3455"},"modified":"2026-03-02T16:02:39","modified_gmt":"2026-03-02T21:02:39","slug":"mexican-shrimp-cocktail","status":"publish","type":"post","link":"https:\/\/sunshine-by-us.com\/index.php\/2026\/02\/23\/mexican-shrimp-cocktail\/","title":{"rendered":"Mexican Shrimp Cocktail"},"content":{"rendered":"


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\"\"<\/a>
Mexican Shrimp Cocktail<\/figcaption><\/figure>\n

Mexican Shrimp Cocktail, known in Spanish as C\u00f3ctel de Camarones, is a refreshing, chilled seafood dish that is fundamentally different from the “shrimp and dip” style common in the United States. Instead of being served on a platter with dipping sauce, the shrimp are immersed in a loose, zesty tomato-based broth along with crunchy vegetables and creamy avocado, making it more akin to a chunky cold soup or a seafood gazpacho.<\/span><\/p>\n

The dish is most strongly associated with Mexico’s Pacific coast, particularly the states of Sinaloa and Sonora. These regions have a rich history of artisanal shrimp harvesting and are considered the “birthplace” of this specific preparation style.<\/span><\/p>\n

Servings: 4 to 6<\/span><\/p>\n

INGREDIENTS<\/span><\/p>\n

1 pound medium shrimp, raw or cooked<\/span>
\nKosher salt<\/span>
\n1 cup chopped red onion<\/span>
\n1 cup peeled, diced cucumber<\/span>
\n1\/2 cup chopped celery<\/span>
\n1 jalape\u00f1 o, minced<\/span>
\n1 ( 15- ounce) can whole peeled tomatoes, chopped OR 1 1\/2 cups chopped fresh tomatoes<\/span>
\n1\/2 cup ketchup<\/span>
\n1\/4 cup chopped cilantro<\/span>
\n2 tablespoons lime juice<\/span>
\n1 to 4 tablespoons hot sauce, such Crystal or Tabasco, to taste<\/span>
\n1 avocado, cut into chunks<\/span><\/p>\n

STEPS<\/span><\/p>\n

Peel, devein, and cook the raw shrimp (if using):<\/span><\/p>\n

1) If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them .<\/span><\/p>\n

2) If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid.<\/span><\/p>\n

3) If you want to skip that step, just bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.<\/span><\/p>\n

Cut half of the cooked shrimp into chunks:<\/span><\/p>\n

1) Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation).<\/span><\/p>\n

Toss the shrimp with other ingredients, chill:<\/span><\/p>\n

1) Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalape\u00f1o, tomatoes, ketchup, cilantro, lime juice, and hot sauce. Gently stir to combine. Chill.<\/span><\/p>\n

Add some cooled shrimp cooking water:<\/span><\/p>\n

1) Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water\u2014a third of a teaspoon of salt dissolved into a cup of water\u2014if you are starting with already cooked and peeled shrimp).<\/span><\/p>\n

Stir in the salt, hot sauce, avocado:<\/span><\/p>\n

1) To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top.<\/span><\/p>\n

2) Serve in parfait glasses or in small bowls with tortilla chips on the side.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Mexican Shrimp Cocktail, known in Spanish as C\u00f3ctel de Camarones, is a refreshing, chilled seafood dish that is fundamentally different from the “shrimp and dip” style common in the United States. Instead of being served on a platter with dipping sauce, the shrimp are immersed in a loose, zesty tomato-based broth along with crunchy vegetables […]<\/p>\n","protected":false},"author":2,"featured_media":3458,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[7,74],"tags":[27,75],"class_list":["post-3455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-snacks","category-tex-mex","tag-appetizers","tag-tex-mex"],"_links":{"self":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/comments?post=3455"}],"version-history":[{"count":7,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3455\/revisions"}],"predecessor-version":[{"id":3703,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3455\/revisions\/3703"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media\/3458"}],"wp:attachment":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media?parent=3455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/categories?post=3455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/tags?post=3455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}