Shrimp Cocktail Recipe
Mexican – style shrimp cocktail with house – made cocktail sauce, avocado, tomato, lime, cilantro, and pico de gallo, and served with a lightly spicy and tangy tomato sauce.
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Ingredients
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Shrimp
Cocktail sauce (tomato base)
Pico de gallo & mix-ins
Garnish & to serve
Method
Shrimp
Prepare poaching liquid
In a medium saucepan, combine 6 cups water, 1 tablespoon kosher salt, 1 bay leaf, 6 peppercorns and the halved lime (squeeze one half into the pot and add the other half). Bring to a gentle boil over medium-high heat.
Poach shrimp
Once the liquid reaches a gentle boil, reduce heat to maintain a simmer. Add shrimp in a single layer and cook until they turn pink and opaque and curl into a loose C (about 2–3 minutes for large shrimp). Do not overcook.
Shock shrimp
Prepare an ice bath in a large bowl with the 2 cups ice and a little water. Using a slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking. When fully cooled (about 2–3 minutes), drain and pat the shrimp dry. Refrigerate until ready to assemble.
Cocktail sauce (tomato base)
Make sauce
In a medium bowl, whisk together 1 cup tomato sauce, 1 tablespoon ketchup, 2 tablespoons fresh lime juice, 2 teaspoons prepared horseradish, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce and 1/2 teaspoon granulated sugar until smooth.
Season and finish
Stir in 2 tablespoons finely chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Taste and adjust heat (more hot sauce or horseradish) and acidity (more lime) to preference. Chill in the refrigerator for at least 15 minutes to let flavors meld.
Pico de gallo & mix-ins
Make pico
In a bowl combine 1 cup diced roma tomatoes, 1/4 cup finely diced onion, 3 tablespoons chopped cilantro and 1/2 minced jalapeño. Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt, stir and let sit 5–10 minutes to allow flavors to marry.
Add avocado
Just before serving, fold in 1 diced ripe avocado gently to the pico to avoid mashing. Taste and adjust seasoning with a pinch more salt or lime if needed.
Assembly & serve
Choose serving method: individual glasses, small bowls, or a large shared bowl. Spoon a few tablespoons of the chilled cocktail sauce into the base of each serving vessel (reserve additional sauce on the side).
Nestle 4–6 chilled shrimp around or on top of the sauce in each serving. Spoon a generous tablespoon of pico with avocado over the shrimp.
Garnish with cilantro leaves and a lime wedge. Sprinkle crushed tortilla chips or serve saltines on the side for crunch. Serve immediately while shrimp are cold and sauce is chilled.