Mexican Shrimp Cocktail Recipe

Fill a medium saucepan with 6 cups water. Add bay leaves, peppercorns and kosher salt. Bring to a rolling boil over high heat.

Once boiling, add the shrimp in a single layer. Return to a gentle boil and cook until the shrimp turn pink and opaque and curl into a C-shape, about 2–3 minutes depending on size.

Immediately remove the shrimp with a slotted spoon and transfer to an ice bath (bowl of ice water) to stop cooking. Let chill for 3–5 minutes, then drain and pat dry with paper towels. Reserve 1–2 tablespoons of the poaching liquid if you want to thin the cocktail sauce later. Toss the chilled shrimp with 2 tablespoons fresh lime juice; set aside refrigerated.

In a medium bowl combine 1 cup ketchup and 1 cup Clamato or tomato-vegetable juice. Whisk until smooth.

Add 2 tablespoons orange juice, 2 tablespoons lime juice, 1 teaspoon hot sauce, 1/2 teaspoon minced chipotle, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust heat, acidity or sweetness. If sauce is too thick, whisk in 1–2 tablespoons reserved poaching liquid or water to reach a spoonable, but not watery, consistency.

Chill the sauce for at least 15 minutes to allow flavors to meld.

Combine the diced tomatoes, 1/4 cup finely diced white onion, the minced jalapeño (remove seeds if you prefer milder heat), chopped cilantro and 1 tablespoon fresh lime juice in a bowl.

Season with 1/4 teaspoon salt, stir gently and let sit 10–15 minutes at room temperature to allow flavors to marry. Chill briefly if not using immediately.

Assemble Individual Cocktails

Spoon 1/3 to 1/2 cup of the chilled tomato-citrus cocktail sauce into each serving glass or small bowl.

Arrange 4–6 chilled shrimp around or on top of the sauce in each glass.

Top each portion with 2 tablespoons pico de gallo and 2–3 tablespoons diced avocado. Sprinkle a little chopped cilantro and a pinch of finely chopped red onion if using.

Serve immediately with lime wedges and saltine crackers on the side. Encourage diners to squeeze additional lime over the shrimp and scoop with crackers as desired.

Leftovers: Store shrimp, sauce and pico separately in airtight containers in the refrigerator for up to 2 days. Add avocado just before serving to avoid browning.