Shrimp in a chilled tomato and ketchup broth with lime, onion and avocado.
About this recipe
The shrimp cocktail Mexican-style is a classic beach dish. Cooked shrimp are served in a chilled tomato broth with ketchup, lime juice, hot sauce, onion, cilantro and avocado. Presented in glasses or sundae cups with salted crackers, it is perfect for a sweltering day.
History & Origin
Shrimp cocktail is a classic of Mexican beaches and coastlines that became popular in the mid-twentieth century in the Pacific ports, especially Acapulco, Mazatlán and Puerto Vallarta. Although its name suggests American influence through the use of ketchup, the Mexican version is distinguished by incorporating lime juice, hot sauce, cilantro and avocado - ingredients deeply rooted in the local gastronomy. It is served in tall glass cups or plastic tumblers at the street stalls and seafood carts that are iconic features of the Mexican urban landscape. The cocktail is considered a popular remedy for hangovers, known as 'vuelve a la vida' (return to life) when it includes oysters, octopus and other seafood. It is a Sunday tradition for many Mexican families to enjoy it as a lunch by the sea.
Estimated cost
$15.17
Total cost
$3.79
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
308
Calories
31g
Protein
30g
Carbohydrates
14g
Fat
2g
Fiber
978mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Boil the shrimp in a pot of water with salt and a few sprigs of cilantro for 3-4 minutes until pink and firm. Do not overcook them. Drain and leave to cool.
💡 You can add a bay leaf and a few slices of onion to the cooking water for extra flavor.
- 2
Once cool, cut the shrimp into 2 cm pieces if they are large, or leave them whole if they are medium-sized.
- 3
Finely chop the onion and cilantro, and cut the avocado into cubes. Set the avocado aside separately.
- 4
In a large bowl, mix the ketchup, lime juice, tomato juice, hot sauce and salt. Stir well until combined.
- 5
Add the shrimp, the chopped onion and the cilantro to the cocktail base. Mix and refrigerate for at least 30 minutes.
💡 The cocktail tastes best well chilled. Make it ahead and refrigerate for at least 1 hour.
- 6
Sirve en copas o vasos altos. Corona with cubes de avocado, some gotas de salsa spicy extra y mas cilantro. Acompana with galletas saladas o tostadas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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