Mexican Shrimp Cocktail
Have you ever had Mexican Shrimp Cocktail? It's nothing like the standard shrimp cocktail on many menus. Loaded with plump juicy shrimp and buttery avocado in a spicy, tomato based sauce with plenty of crunch.
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INGREDIENTS
►1 pound medium shrimp shell on
►1 lemon cut in to wedges
►1 teaspoon black peppercorns
►1 tablespoon kosher salt
►2 tablespoons finely chopped fresh cilantro leaves stems reserved
►2 medium tomatoes cored and diced
►1 small cucumber peeled and diced
►½ small red onion finely chopped
►1 cup vegetable juice such as V8
►1 teaspoon Worcestershire sauce
►1 tablespoon lemon juice ideally fresh
►⅓ cup ketchup
►1 ½ tablespoons fresh lime juice plus lime wedges for serving
►¼ cup water
►2 ½ teaspoons hot sauce such as Cholula
►1 small avocado halved, pitted and diced
►salt and freshly ground black pepper to taste
►tortilla chips for serving
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Mexican Shrimp Cocktail | Coctel de Camarones | Kravings
Move over boring Shrimp Cocktail! This Mexican Shrimp Cocktail is bursting with flavour! It's packed with ingredients that are easy to find and packs and incredible punch!
Here are the ingredients and steps to make this recipe!
Mexican Shrimp Cocktail - Coctel de Camarones
Shrimp
300 gms Shrimp, shelled and deveined
Salt to taste
1/2 tsp Mexican Chilli powder
1 tbsp Cumin powder
1/2 tbsp Mexican Oregano
1 tsp crushed Garlic
Juice of 1/2 Lime
Sauce
1 cup Clamato
Tomato ketchup
1 tbsp Mexican hot sauce
1 tbsp crushed Pepper
1 tbsp Worcestershire sauce
1/2 tbsp Mexican Oregano
1/2 tsp Cumin powder
1 cup finely diced Tomato (this has been deseeded
1/2 cup Cucumber
1/4 cup finely diced Onion
1/4 cup finely diced Celery
2 tbsps finely diced Jalapeño (this has been deseeded)
1/2 cup chopped Coriander
1/2 cup diced Avocado
Marinate the Shrimp and just pan fry it till seared and cooked on both sides, keep aside to cool and then cut into small pieces.
In a bowl, add the Clamato, Ketchup, Hot sauce, Pepper, Worcestershire, Oregano, Cumin powder, Tomato, Cucumber, Onion, Celery, Jalapeño and chopped Coriander.
Allow this to sit for a few hours in the fridge to overnight
Add the Avocado before serving
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MEXICAN SEAFOOD COCKTAIL | Easy Mexican Shrimp Seafood Cocktail Recipe
Today I am making an easy Mexican seafood cocktail. You can use the combination of seafood you like or just shrimp. The sauce is versatile and to your taste. To make a spicy version, add more hot sauce and leave the seeds in the jalapeños. This makes 4 to 6 servings
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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INGREDIENTS
1 lb (454 g) medium cooked shrimp
1 lb (454 g) cod fish (or cooked fish of choice)
8 oz (227 g) jumbo lump crab
11 fl oz (325 ml) Tomato juice (or Clamato)
1 cup (235 g) ketchup
1 1/2 Tbsp (22.5 ml ) Maggi seasoning sauce
1 to 2 Tbsp (15 ml to 30 ml ) hot sauce of choice
1/3 cup (79 ml) fresh lime juice
1 clove of garlic (crushed)
1/2 tsp salt (or to taste)
2 jalapeños
2 scallions
3 Roma tomatoes
1/4 of a piece of red onion
1 bunch of fresh cilantro
1 large avocado
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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MEXICAN SHRIMP COCKTAIL RECIPE
Mexican Style Seafood Cocktail
How to Make Shrimp Cocktail -
This video has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #40DaysOfFlavor
get more recipe inspiration with Clamato:
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Hope you enjoy this delicious recipe! One of my favorites to make during lent. This is the way I make it and I’m excited to share with you all. Clamato is what put this delicious recipe together.
Enjoy!!!!
Ingredients:
64 oz Clamato Cocktail
2 lbs medium raw shrimp
1/2 white onion
2 garlic cloves
1 bay leave
4 fresh limes
1/2 cup ketchup
your favorite hot sauce
2 serrano peppers ( use less if you don’t want it too spicy)
handful of cilantro
1 cucumber
1/2 jicama
1/2 small purple onion
2 avocados
Salt
Pepper
1 serving of love ????
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Mexican Shrimp Cocktail EASY #food
Today I am going to make an easy Mexican shrimp cocktail for lunch. The sauces are versatile and the spiciness is up to you. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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________________________________
0:00 Intro
0:09 Cook The Shrimp
1:34 Prep The Ingredients
2:43 Mix Ingredients
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⭐️ Mexican Style CHICKEN SALAD
⭐️ COOKWARE VIDEO
INGREDIENTS
2 lbs (908 g) large fresh shrimp
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
juice of 2 medium limes
11.5 fl oz can (340 m l) Spicy V8 vegetable juice
1 cup (225 g) ketchup
1 Tbsp (15 ml) Maggi Sauce
1 bunch of fresh cilantro
1/2 mediun onion
1 large jalapeno
2 scallions
1 large avocado
salt to taste
HOW TO MAKE SHRIMP COCKTAIL
How To Make The Best Mexican Shrimp Cocktail
The BEST Mexican Shrimp Cocktail Recipe (Same Authentic Flavor...Only Better)
Mexican Shrimp Cocktail is all things beautiful, delicious, and lucky for us hostesses, make-ahead. Meaning you can get the dish done up to 24-hours in advance, so there’s no last-minute scramble just before your guests arrive.
Just like your standard shrimp cocktail, this appetizer is served chilled, making it absolutely perfect for warm weather entertaining, but it can certainly be devoured any time of year.
Today I’m going to show you how you can really stretch your dollar and get your money’s worth out of that shrimp, we’re going to elevate that Mexican shrimp cocktail sauce into a full-on flavor explosion — it’s just two extra ingredients. But first, let me show you what all of those other Mexican shrimp cocktail recipes are getting wrong...
The shrimp is clearly the star of the show in this appetizer, and until now, it really hasn’t gotten the attention it deserves. So instead of sitting around waiting on water to boil, we’re going to pack the shrimp with flavorful spices and pan-sear it.
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You can print out the recipe here:
Here's how you make it!
Ingredients
6 Roma tomatoes, seeded and diced
3/4 cup diced avocado
3/4 cup diced English cucumber, peeled
1/3 cup finely dice celery
1/3 cup finely diced red onion
1/2 cup finely diced jalapeno
2 tablespoons chopped cilantro
For the Shrimp (or Use Store-Bought, Cooked Shrimp):
1 pound 15/20 wild-caught shrimp
1/4 cup canola or avocado oil, separated
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For the Sauce:
1 cup Clamato juice
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup chili sauce
1 tablespoon hot sauce
3 tablespoons freshly squeezed lime juice
1 teaspoon Kosher salt
Instructions
To Cook the Shrimp:
Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
Place a large sauté pan over medium-high heat. Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.
Once the shrimp is cool enough to handle, chop into 1/2 pieces, and set aside.
For the Shrimp Cocktail:
In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight.
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