Mexicano Shrimp Cocktail

Lou Kostura

By
@lkostura

I originally tried this in a tiny Mexican general store in Calistoga California. They serve it up in small styrofoam cups on Sunday mornings, and after the first one I was hooked. It is just so fresh and tasty I knew I had to find out how to make it myself. So after asking, tasting, a newspaper recipe, and trial and error I put my version together and believe I have a pretty decent gringo version of Cocktail de Camarones. I use the little tiny popcorn shrimp for my version of this, however, use whichever size you prefer.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my... this shrimp cocktail recipe is so good. When I mixed everything and tasted, I was thinking this is OK, but it's missing something. Well, while chilling in the fridge the magic happens. The few dashes of tabasco provide a kick. The fresh veggies, cilantro and lime are so good and the shrimp soaks up all the flavor. Fresh, light and fabulous!

Ingredients

1 lb
cooked plain shrimp
4
roma tomatoes, seeded and diced
1 bunch
green onion, thinly sliced with white and green
1 bunch
cilantro, fresh chopped
1 bottle
clam juice
3
limes, juiced
tabasco, to taste
2 Tbsp
ketchup (sounds weird, but yes, ketchup)

Directions Step-By-Step

1
Mix all ingredients in a non-reactive bowl, cover and refrigerate for at least 1 hour.
2
Mix again, and serve. Make sure to put enough of the juice in each serving, this stuff is so good you won't be able to stop.

About this Recipe

Main Ingredient: Seafood
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #shrimp, #Seafood