Mexican Shrimp Cocktail
Of course, there are multiple variations, but certain ingredients are the backbone of the recipe. Tomato, cucumber, onion, avocado, shrimp, and ketchup are among the base ingredients.
One necessary ingredient is “Clamato Juice.” I must say, I had never heard of this product, but as I saw this was a foundational flavor, I looked into the product, but even more closely into its ingredient list. I was pretty surprised. The third ingredient listed is high fructose corn syrup (not good for you), and the fourth ingredient is MSG. Should I go on? Yes, let’s do. RED 40 is the next-to-last ingredient. Let me point out that if you Google Mexican Shrimp Cocktail, you will notice the liquid in the glasses is much deeper red than mine. That’s due to the artificial dye. So, let’s try some Homemade Clamato Juice. My recipe below is more involved than opening a bottle, but it’s certainly healthier for you, and tastes wonderful! Your time and efforts will be rewarded!
As far as ketchup, regular ketchup adds a bit of sweetness. Low-sugar or zero-sugar brands will keep that sweetness to a minimum and add more “pop” which I personally prefer.
If you are a coastal resident, fresh clams may be at your disposal, but for the rest of us, we’re thankful for bottled clam juice. It’s usually found in the grocery aisle with tinned tuna and other fish. Bottled clam juice works quite well in this recipe for the Homemade Clamato Juice, and it’s not filled with unwanted ingredients.
We are going the extra mile to add even more flavor to this dish! Purchasing shell-on shrimp will allow us to use the shells in the stock to create more flavor. It may be a little more inconvenient than purchasing peeled shrimp, but trust me, the shells will impart so much flavor into the stock. And since the stock is about half of the liquid, it’s super-important. You want it to taste really, really good!
Lastly, another tip: Pit and dice the avocado just before serving. This will allow the avocado to retain its bright green color.
-Read through the recipe thoroughly since there are several steps and components. I want you to have great success in creating Mexican Shrimp Cocktail, and want to make it over and over!
Enjoy!
Mexican Shrimp Cocktail
Equipment
- 8 small glasses, for serving
Ingredients
Homemade "Clamato Juice":
- 2 medium tomatoes, (about 15 ounces), see Notes
- 2 garlic cloves, smashed
- 2 tablespoons onion, grated
- 1/2 fresh chile, (jalapeno, serrano, etc.), sliced
- 3 tablespoons clam juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice, freshly-squeezed if possible
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Shrimp and Broth:
- 3 cups purified water
- 1 pound large shrimp, shells on, deveined
- 1 - 2 teaspoons sea salt
- 1/3 lemon, sliced
- 3 garlic cloves, smashed
- 1 carrot, chopped
- 1 dried bay leaf
- 1/4 onion, sliced
- 1/2 tablespoon whole black peppercorns
- 3 stems cilantro
- ice bath, for cooked shrimp
Shrimp Cocktail:
- 1 recipe Homemade "Clamato Juice", recipe above
- 1/2 cup ketchup, see Notes
- 2 limes, juiced, more to taste
- 1 - 2 teaspoons hot sauce, (El Tapatio, Cholula, El Yucateco, Tajin Chamoy, etc.)
- 1 heaping cup cucumber, peeled, seeded, 1/4" dice
- 1/3 cup red or white onion, 1/4" dice
- 1 Roma tomato, cored, 1/4" dice
- 1 fresh chile, (jalapeno, serrano, etc.), sliced
- 1/4 cup plus 1 tablespoon cilantro, finely chopped, divided
- Sea salt, to taste
- Freshly-cracked black pepper, to taste
- 1 avocado
For Serving:
- Tortilla chips
- Saltine crackers
Instructions
- Make the Homemade Clamato Juice. Core and chop the tomatoes and run them through a juicer into a medium bowl. Alternatively, grate the tomatoes with a handheld grater over a sieve set over a medium bowl or 2-cup measuring cup. You will need 1 cup of tomato juice.
- Add the remaining ingredients for the “Clamato Juice” (garlic through black pepper) to the tomato juice. Allow the juice to marry with the other flavors for at least 1 hour, but even better if time allows to cover and refrigerate for 4 to 6 hours, up to overnight. Longer time equals stronger flavors, which equals yum.
- Make the Shrimp and Broth. Peel the shrimp and reserve the shells. Leave the tails on some shrimp. These are to hang over the rims of the glasses. It’s not necessary, but they are a pretty presentation.
- Add the water, shrimp shells, salt, lemon slices, carrot, garlic, bay leaf, onion, peppercorns, and cilantro to a medium sauce pot. Bring it up to a boil, then lower the heat to maintain a gentle boil. Simmer for 10 minutes, stirring every once in a while, submerging the ingredients, and pressing the juice out of the lemon slices.
- Strain the shrimp stock through a fine-mesh sieve into a 4-cup measuring cup or medium bowl. Discard the solids. Return the stock to the pot.
- Bring the stock back to a boil over medium-high heat.
- Add the shrimp and cook for about 1 ½ to 2 minutes, or until the shrimp are white and have curled into a loose “C.”
- Remove the shrimp with a slotted spoon or spider strainer and place them into the ice bath to stop the cooking process.
- Pour the stock into a heat-safe bowl. Pop it into the refrigerator for about 1 hour to cool.
- While the shrimp are still chilling out and the shrimp stock has cooled, add the Homemade Clamato Juice to a large bowl. Add the stock, ketchup, lime juice, and hot sauce. Stir and taste. Adjust with any salt, pepper, lime juice, and/or hot sauce. Add the cucumber, onion, diced tomato, chile, and cilantro. Stir. Taste and adjust any seasonings.
- Remove the shrimp from the ice bath and place them onto a few layers of paper towels. Pat dry. Chop the shrimp without tails into bite-size pieces. Add them to the tomato mixture. Stir.
- If you would like the shrimp cocktail chilled (not room temperature), cover and refrigerate for 2 hours. Refrigerate the shrimp in the ice bath also.
- Pit the avocado and dice into about ¼” pieces. Add to the shrimp cocktail.
- Divide the mixture between 8 glasses. Divide the whole shrimp (tails on) onto the rims of the glasses. Sprinkle with cilantro and serve with tortilla chips and saltine crackers.
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