It’s common to see Mexican-style shrimp cocktails on menus in the Bay Area of California, but they don’t appear to have taken off elsewhere. This is odd considering how easy it is to find Mexican food like tacos and burritos across the nation. This is my adaptation; you can create your own by loosely following these ingredients and quantities.
| Prep Time: | 35 mins |
| Cook Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 cup clam juice
- ¼ teaspoon dried oregano
- 1 pound large shrimp, peeled and deveined
- 1 ¼ cups peeled, seeded, diced ripe tomatoes
- 1 cup diced English cucumber
- ½ cup diced celery
- ½ cup finely diced red onion
- 2 tablespoons seeded and diced jalapeno peppers
- ½ cup ketchup
- 2 medium limes, juiced
- 2 tablespoons freshly chopped cilantro, plus more for garnish
- 1 dash Mexican-style hot sauce
- 1 large Hass avocado, cubed
Instructions
- Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
- While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
- Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
- When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.
- You can substitute 1 1/4 cups of quartered cherry tomatoes for the diced tomatoes.
- If the chilled mixture seems a bit thick in Step 4, stir in a little tomato juice or pickle juice.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 690 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Well this is sensational. I have never had anything like it but the end result was so balanced and refreshing. I made as written but will definitely try a few of the review recommendations next time. For my preferences, I will add more avocado, try the pickled jalapeno brine instead of the pickle for a little more heat and a little less liquid for final plating. I can’t wait to make this again. Thanks, Chef John!
No chance just a little thick but loved it
I always ordered this when I went to a mexican restaurant and had no idea it was so easy to make!! There are sooo many levels of flavour. Don’t let the ketchup throw you off, and don’t leave it out – I don’t know why – it just works – kind of like algebra If you have an opportunity to get red argentinian shrimp, they are perfect for this. I know that sounds fancy but I actually buy them frozen at Grocery Outlet in the states.
Made exactly as directed, and it was DELICIOUS. We ate with scoop tortilla chips, and it was a great appetizer or snack. Will definitely make again.
Excellent! I substitued my homemade chipotle catsup, skipped the pickle brine (I absolutely hate pickles) added a bit of cold water. I might try pineapple or orange juice or maybe some more fresh squeezed lime juice next time. I used secret aardvark sauce instead of “hallelulah” sauce because it is the best you can get. Originally made for Bertie Lou’s cafe (portland oregon) by a local chef. Although Noel’s Dia de Los Muertos “All Supernatural” Serrano & Mango Hot Sauce might be good in it too.
Made it third time in 2 weeks! It’s delicious!
PERFECT AS WRITTEN! Didn’t need to add any more liquid. Written version omits the kosher salt and cayenne that the video includes.-I didn’t add either and it was perfect-just the right amount of saltiness and kick anyway. It’s beautiful! THANK YOU!!!!!
Thank goodness I bought clam juice for something else. Very good. I had an extra ripe avocado so I added one more. I also used the brine from canned jalapenos and Pace picante sauce as we eat spicy food often. I always look for your recipes.
Pickle juice? Hmm wondering about that. Love the recipy and it’s almost exact as I’ve been making for years, I did sometimes add either fresh or frozen sweet corn..i do know there is nothing traditional about that except that corn is a staple in Mexico, and it does a nice sweet to the spicy savory tangy flavor…either way 2 thumbs up.
Oh. My. GAWD!!! This was delicious. I didn’t think there would be anyway I would love this style of shrimp cocktail better than the other kind I had been eating all of my life but boy, was I wrong! I couldn’t find any clam juice anywhere, so I had to use Clamato. It was spicy so I omitted the cayenne pepper, and I added a little garlic salt that had parsley in it in addition to the parsley (because we are garlic lovers). Everything else I followed to a T. I made a huge bowl of it, thinking it would last but it was gone in 24 hours with just 3 of us eating it for breakfast, lunch and dinner! This is easily my favorite recipe I have found in years. Not to mention that aside from the ketchup, it is a pretty darn healthy meal (and snack) for anytime of the day. Thank you for sharing this recipe!
Easy to make great taste !
Delicious fresh meal. I’ve made it with and without the clam juice. Both ways are delicious!
This was delicious! I followed the recipe as is, although I forgot to buy the avocado which only made a difference to me because I knew it was missing. I’ll definitely add it next time. This will become one of my signature dishes when I entertain. Thank you Chef John!
I doubled the recipe, needed more than 4 servings! Turned out really, really good. I’ll definitely be making this again!
This has become a staple in our house, made this several times and will make it again when our daughter’s family visits from Vermont this Easter weekend. So good and very filling, this is an entre not an appetizer. Serve with flour and corn tortillas, I prefer corn tortillas!!
The best and I have tried many!
I made it, but I didn’t add the celery, did add some V8 juice and some Clamato spicy juice, cause I recall my dad using those juices and not adding celery. 🙂
This was pretty good! I think I may have added too much cucumber BC it tasted a little watered down. And next time, I’ll add more avocado! I mean, ya can’t go wrong w more avocado!!!
Made as instructed best cocktail I have had!
Absolutely delicious. Really a crowd pleaser!
added a bit more jalapeno pepper and salt and walaa… loved it even better this time…