Coctel de Camarones (Mexican Shrimp Cocktail)

Mexican shrimp cocktail is even more flavor-packed than American shrimp cocktail, featuring plump shrimp in a bold tomato-and-citrus sauce. This recipe for Mexican shrimp cocktail strikes just the right balance of sweet and tart.

Instructions

1

In a large bowl, toss shrimp with 1 teaspoon kosher salt and baking soda until evenly coated. Transfer to refrigerator for 15 minutes.
2

Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato purée, ketchup, cilantro, orange juice, and jalapeño.
3

In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F (77°C) on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.
4

Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Taste, then add more lime juice if desired. Top with avocado and serve immediately with saltines and hot sauce.
5

You can skip the deveining if the shrimp don&
6

Exactly how much lime juice you need will depend in part on the specific brands of tomato purée and ketchup you use; adjust accordingly to get the flavor balance that tastes right to you.

Ingredients

Instructions