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Mexican Shrimp Cocktail
4 to 6 servings Easy
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Ingredients (20)

For the shrimp:

  • 4 quarts water
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons kosher salt
  • 1 1/2 pounds medium shrimp, peeled, tails removed, and deveined

For the sauce:

  • 3 Roma tomatoes, halved lengthwise
  • 1/2 cup water
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons sauce from canned chipotle chiles in adobo sauce
  • 1 1/2 tablespoons honey
  • 1 medium garlic clove, minced
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste

To assemble:

  • 1 ripe avocado, pitted, peeled, and cut into 1/2-inch dice
  • 1/2 English cucumber, unpeeled, in 1/2-inch dice
  • 1/4 cup finely diced white onion
  • 1/4 cup chopped cilantro leaves
  • 1 jalapeño pepper, finely chopped
  • Kosher salt, to taste
  • Freshly squeezed lime juice, to taste
  • Lime wedges, for garnishing
Nutritional Information
  • Calories292
  • Fat9.59g
  • Saturated fat1.63g
  • Trans fat0.03g
  • Carbs31.96g
  • Fiber8.21g
  • Sugar11.53g
  • Protein26.29g
  • Cholesterol214.32mg
  • Sodium3337.78mg
  • Nutritional Analysis per serving (4 servings) Powered by

In this recipe adapted from Sara Deseran’s Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More, inspiration comes from the cóctel de camarones of coastal Mexico. You poach the shrimp, then toss them with cucumber, onion, and avocado in a sauce made from blistered tomatoes, lime juice, and garlic. Honey mutes the acidity, and a touch of chipotle sauce adds a whiff of smoke. Margaritas are essential.

For more, check out our easy cocktail sauce recipe.


To cook the shrimp:
  1. 1In a large saucepan, combine the water, lime juice, and salt. Bring to a boil over high heat and add the shrimp. Cook until the shrimp are bright pink, curled, and firm but not overcooked, about 3 minutes.
  2. 2Drain into a colander and cool under cold running water for about 1 minute. Drain well, then transfer the shrimp to a bowl and set aside in the refrigerator.

To make the sauce:

  1. 1Turn on the broiler and arrange a rack about 4 inches from the heat. Line a rimmed baking sheet with foil. Arrange the tomato halves on the foil, cut sides down. Broil until the tomatoes are soft and lightly charred, about 10 to 12 minutes. Set aside to cool.
  2. 2In a blender, combine the water, broiled tomatoes, lime juice, adobo sauce, honey, garlic, and pepper. Blend until smooth, about 1 minute. Taste and season with salt and additional pepper, if needed.

To assemble:

  1. 1Add the sauce to the shrimp, followed by the avocado, cucumber, onion, cilantro, and half of the jalapeño.
  2. 2Toss gently until well combined. Taste and add the remaining chopped jalapeño if desired, plus additional salt and lime juice to taste. Serve in chilled bowls with lime wedges, accompanied by tortilla chips for scooping.
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