Mexican Shrimp Cocktail, otherwise known as Cóctel de Camarónes, is not your average shrimp cocktail! Full of crunchy vegetables and shrimp in a spicy, tangy tomato sauce.

Instructions

To Cook the Shrimp:

1. Place a large sauté pan over medium-high heat. 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.

2. 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 minutes, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.

3. Once the shrimp is cool enough to handle, chop into 1/2" pieces, and set aside.

For the Shrimp Cocktail:

1. 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.

Recipe Notes

1. If you plan to make your Mexican shrimp cocktail a day in advance, reserve chopping the avocados and adding them in until just before serving.

Ingredients

• 1/2 cup of Pomi Strained Tomatoes

• 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