This is based on the Cocktel de Camarones from our favorite Mexican restaurant in Seattle, La Carta de Oaxaca. We always invite friends over to share, because it’s super easy to make in large batches, it lends itself well to chatting while drinking margaritas, and it’s absolutely delicious. If the ketchup and the clam juice give you pause, think about them as rock-solid supporting cast members. You don’t really notice their presence, but their absence makes a big difference.
This Mexican-inspired version is more like a salad or a salsa than the typical ring of shrimp surrounding a dish of cocktail sauce. The key to success is the quality of your fresh ingredients. A quality avocado, freshly squeezed lime juice, and a bit of cilantro are worth the effort. Don’t skip the orange wedge when you serve it, either.
I buy the shrimp cooked, peeled, and deveined. I’ve processed them myself, but part of what I love about this is how easy it is to make. It’s the ideal hot-weather food; I throw it together in the morning, let it chill in the fridge until evening, and all I need is a cold drink and a bag of tortilla chips to get the party started
Mexican Style Shrimp CocktailPrint Recipe
- 16oz/453g cooked, peeled, deveined shrimp meat
- 1 large avocado
- 1/4 red onion
- 1oz/28g fresh cilantro
- 2 scallions
- 1 medium tomato
- Juice of two limes
- 2T ketchup
- 3T clam juice
- Your favorite hot sauce, to taste
- Salt, to taste
- orange wedges for garnish
Chop the shrimp, onion, avocado, scallions, tomato, and cilantro.
Combine them in a large bowl.
Mix the ketchup, lime juice, clam juice, and hot sauce together.
Pour the liquid mixture over the shrimp mixture.
Taste for seasoning, adjusting the salt and hot sauce to your taste.
Serve with a giant bowl of tortilla chips and a bowl of orange wedges.