Easy Mexican shrimp cocktail recipe

Moi Cody

Coctel de Cameron is a Mexican version of the classic shrimp cocktail, and has gained popularity throughout Texas and the southwest. This version features chilled shrimp, cilantro, avocado, chile, citrus, and salsa--a light and refreshing appetizer or meal for a hot summer day.

Seafood served with spicy sauces is found in any number of cultures throughout time, and oyster cocktails were wildly popular with Americans in the late 1800s. It was the Cajuns and Creoles of the southern coastal region who used the shrimp that was readily available to them, but by the early 1900s the dish had worked its way onto northern menus. Tale has it that it was during the Prohibition years that it became the custom to serve it in cocktail glasses, beer goblets, and Pilsner glasses as a way to use the glassware.

This recipe is versatile and short-cut friendly. Frozen, precooked shrimp works fine, although freshly cooked is always best. Wondering how to cook shrimp? See Shrimp salad recipe – cooking shrimp. The addition of honey is not traditional, but adding it to the layers of flavor enhances the vegetables and spice without overt sweetness.

Any size shrimp can be used. Large, succulent shrimp are always impressive, but economical salad shrimp taste great, too—or try an assortment of shrimp. Stir tiny salad shrimp into the sauce and perch a few showy large ones around the edge of the glass. The amounts are suggestions—add or decrease to taste. Everything can be made in advance and left to chill in the refrigerator until serving time. If making it ahead, wait until just before serving to add the avocado. Following the recipe are some expert recommendations from Examiners for a great wine or beer to accompany this dish--be sure to check them out.
 

Moi Cody

Mexican Shrimp Cocktail Recipe
serves 4-6

• 2lb cleaned, cooked shrimp
• 3/4 cup fresh squeezed orange juice
• 1/2 cup fresh squeezed lime juice
• 1/2 cup chili sauce
• 1/2 cup salsa (your favorite brand)
• 2 tsp. prepared horseradish
• 1 avocado, peeled and chopped
• 1/2 cup cucumber, peeled, seeded, and chopped
• 1/2 cup finely chopped sweet onion (red or white)
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and finely chopped (optional)
• 1 TBS honey
• Hot sauce to taste (I like Frank’s or Valentino)
• Orange and lime slices and celery ribs for garnish (optional)

How to Make Mexican Shrimp Cocktail

1. Stir together all ingredients except shrimp.
2. If making in advance, store the sauce and shrimp separately in airtight containers in the refrigerator. Cut and stir in avocado just before serving.
3. When ready to assemble, divide the shrimp among large wine goblets, cocktail glasses, pilsner glasses, parfait, or soda glasses. Reserve a few to use as a garnish.
4. Spoon the sauce over the shrimp.
5. Insert one or more celery ribs in each glass, and garnish rim with orange slices and reserved shrimp.