Mexican Shrimp Cocktail (Coctel de Camarones)
This is my favorite dish at a Mexican restaurant. I love that it can fill you up without a lot of calories! Perfect on a hot day with a Corona and lime.
This is my favorite dish at a Mexican restaurant. I love that it can fill you up without a lot of calories! Perfect on a hot day with a Corona and lime.
- Carbohydrate 28.7803423709838 g
- Cholesterol 172.3651006 mg
- Fat 9.70645958863808 g
- Fiber 5.42161761824039 g
- Protein 26.8899977727916 g
- Saturated Fat 1.5012899131957 g
- Serving Size 1 1 Serving (352g)
- Sodium 1520.43104922148 mg
- Sugar 23.3587247527435 g
- Trans Fat 1.05585672092808 g
- Calories 293 calories
Step-by-step
- Mix all ingredients together except avocado.
- Store in fridge until ready to serve.
- Add avocado just before serving.
- Serve in bowls or margarita glasses with hot sauce and crackers on the side.
Fresh lime juice acts as the primary chemical agent in this dish, performing a dual role of brightening the tomato base while subtly firming the proteins of the shrimp. Ketchup provides the viscous body and concentrated sweetness that balances the sharp citrus acid, but the ratio depends entirely on the initial temperature of your seafood. Warm shrimp straight from the pot will break down the emulsion of the cocktail base, releasing excess internal water and thinning the sauce into a watery broth. Chill boiled shrimp to exactly 38 degrees Fahrenheit in the refrigerator for at least 30 minutes before combining them with the remaining components. This temperature threshold stops residual cooking and preserves the snap of the outer muscle fibers without making the flesh rubbery. Pico de gallo introduces crucial allium bite and capsaicin heat, yet its high water content means salt will draw out cellular moisture if left too long. Combine the ketchup, boiled shrimp, pico de gallo, and fresh lime juice up to four hours in advance, but hold the sliced avocado out until the final plating step to prevent enzymatic browning and mushy textures. Freezing is strictly discouraged because ice crystal formation ruptures the delicate cell walls of both shrimp and avocado, turning the dish into a watery slurry upon thawing. Adjust acidity at service time with additional drops of citrus or drops of vinegar-based hot sauce to reawaken the palate.
