Mexicano Shrimp Cocktail

★★★★★ 3 Reviews
lkostura avatar
By Lou Kostura
from Belmont, CA

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.

Blue Ribbon Recipe

Oh my... this shrimp cocktail recipe is so good. When we mixed everything and tasted, we thought 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!

— The Test Kitchen @kitchencrew
serves 4
prep time 15 Min
cook time 1 Hr
method No-Cook or Other

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)
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How To Make

  • 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.
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