Shrimp Campechana Cocktail
Dive into the vibrant, zesty world of Shrimp Campechana Cocktail, a refreshing Mexican-inspired seafood dish perfect for any occasion. This bold, flavor-packed recipe combines tender, poached shrimp with a tangy tomato-lime base spiked with hot sauce and Worcestershire sauce for a subtle kick. Fresh ingredients like diced tomatoes, cucumber, red onion, jalapeño, creamy avocado, and vibrant cilantro add a delightful crunch and balance to every bite. Ready in just 25 minutes and served chilled, this dish is ideal as an appetizer or light meal, garnished with whole shrimp and paired with crispy tortilla chips or crackers. Whether you're hosting a summer gathering or craving something cool and satisfying, Shrimp Campechana Cocktail delivers a tantalizing blend of flavors and textures that will leave your guests coming back for more!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 4 cups Water
- 1 tbsp Kosher salt
- 2 cups Tomato juice
- 0.5 cup Ketchup
- 0.25 cup Fresh lime juice
- 1 tbsp Hot sauce (e.g., Tabasco)
- 1 tbsp Worcestershire sauce
- 1 medium Jalapeño, finely chopped
- 0.5 cup Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 1 cup Tomatoes, diced
- 1 cup Cucumber, diced
- 1 large Avocado, diced
- Crackers or tortilla chips (optional, for serving)
Instructions
In a medium pot, bring 4 cups of water to a boil and add the kosher salt.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook.
Remove the shrimp with a slotted spoon and place them in a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Chop the cooked shrimp into bite-sized pieces, leaving a few whole for garnish if desired.
In a large bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, and Worcestershire sauce until well combined.
Stir in the chopped jalapeño, red onion, cilantro, tomatoes, and cucumber.
Gently fold in the chopped shrimp and diced avocado, being careful not to mash the avocado.
Cover and chill the mixture in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
Before serving, taste and adjust seasoning if needed (e.g., add more hot sauce or lime juice).
Serve the Shrimp Campechana Cocktail in individual cocktail glasses, bowls, or martini glasses, garnished with whole shrimp if reserved, and pair with crackers or tortilla chips if desired.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.8 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
