Name: Poppy & Claros SHRIMP CAMPECHANA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails removed); 6 cups water; 1 tbs kosher salt; 1 each lime (halved); 1 each bay leaf; 6 each black peppercorns; 1.5 cups ripe tomatoes (very finely diced); 1 each jalapeño (seeded and finely minced); 0.5 cup red onion (finely diced); 0.5 cup fresh cilantro (roughly chopped); 3 tbs fresh lime juice; 0.5 cup tomato juice or clamato; 1 tsp sea salt; 0.25 tsp black pepper (freshly ground); 1 each ripe avocado (diced); 1 each extra lime wedges; 2 tbs extra cilantro leaves (for garnish); 3 cups tortilla chips; 1 tsp olive oil (optional drizzle)

Method

Shrimp

Prepare poaching liquid

In a medium saucepan, combine 6 cups water, kosher salt, halved lime (squeeze one half into the pot and drop both halves in), bay leaf, and peppercorns. Bring to a gentle simmer over medium heat.

Poach shrimp

Once the liquid is simmering (not a rolling boil), add the shrimp in a single layer. Reduce heat so the liquid stays at a gentle simmer. Poach shrimp until they are opaque and just curled, about 2–3 minutes depending on size.

Shock and chill

Immediately remove shrimp with a slotted spoon into a bowl of ice water to stop cooking. Let chill 2 minutes, then drain well and pat dry with paper towels. Taste and, if desired, squeeze a little fresh lime juice over the shrimp.

Cocktail (Tomato‑Chili Mix)

Prep produce

While shrimp poach and chill, finely dice tomatoes, mince jalapeño (remove seeds for less heat), and finely dice red onion. Roughly chop cilantro.

Combine cocktail ingredients

In a mixing bowl combine diced tomatoes, minced jalapeño, diced red onion, chopped cilantro, tomato juice or Clamato, and fresh lime juice. Season with sea salt and freshly ground black pepper. Stir gently to combine and let sit 5–10 minutes to allow flavors to meld.

Adjust seasoning

Taste the cocktail mixture and adjust acidity with more lime, heat with more jalapeño, or salt as needed.

Assembly & Finish

Combine shrimp and cocktail

Gently fold the chilled, drained shrimp into the tomato‑chili cocktail mixture until evenly coated. If the mixture seems too thin, drain a little of the tomato juice; if too thick, add up to 1 tablespoon more tomato juice or lime juice.

Add avocado and garnish

Fold in the diced avocado gently to avoid mashing. Transfer the campechana to a serving bowl or individual cups. Garnish with extra cilantro leaves, a light drizzle of olive oil if desired, and additional lime wedges on the side.

Serve

Serve immediately with tortilla chips for scooping. If preparing ahead, refrigerate the shrimp and cocktail separately and combine no more than 30 minutes before serving to keep avocado from browning and chips crisp.

Shrimp Campechana Recipe