If you enjoy fire-roasted tomato salsa and you love shrimp, don't wait to add this Mexican shrimp cocktail to your next dinner party menu.
Mexican shrimp cocktail? Love it! Fire-roasted Mexican shrimp cocktail? To die for! Any excuse I can find to grill my food during these warmer months, I'm going to do it. This shrimp cocktail is a cross between a spicy cóctel de camarones and a zesty tomato gazpacho with fresh shrimp and salsa.
Get a jumpstart and prepare the sauce base one day ahead. This will allow the flavors to combine and yield a more flavorful cocktail. Kick it up a notch by adding different cooked seafood like scallops, crab and cod.
This is the perfect appetizer or light meal for your next gathering.
For Mexican Shrimp Cocktail
5 Roma tomatoes
2 jalapeños or serrano peppers stems removed
1/2 white onion
2 cloves garlic leave skins on
2cups English cucumbers diced or sliced thin
1cup clamato juice
Juice of 2 limes
2tablespoons Maggie sauce
2tablespoons Mexican-style hot sauce
1pound shrimp previously cooked and cleaned
3tablespoons cilantro chopped
salt and pepper to taste
You Will Also Need
8jumbo shrimp uncooked, peeled and deveined (tails on)
Preheat outdoor grill to medium/high heat for a few minutes with the lid closed. Place the Roma tomatoes, onion, jalapeños and garlic on a grill-safe heavy metal pan. Place onto grill and grill for 20-25 minutes, removing the garlic after 15 minutes. When done, place ingredients on a cutting board and let cool completely.
Once cooled, chop fire roasted salsa ingredients by hand or use a mini chopper until coarsely, but evenly chopped. Transfer to a glass bowl.
To the bowl, add the cucumber, clamato, ketchup, lime juice, hot sauce, maggi sauce, chopped shrimp, 1 avocado dice and cilantro. Stir well to combine. Season to taste with salt and pepper. Cover and chill until ready to serve.
Hold 2 skewers about 1/3 inch apart. Carefully skewer two shrimp and 2 tomatoes onto each one. Drizzle with oil and season with salt, pepper and chile limon on both sides. Set aside.
Preheat skillet to medium heat for 3-4 minutes. Drizzle in 2-3 tablespoons of oil while the pan preheats. Sear the shrimp skewers for 6-7 minutes, turning halfway through cooking time. Or until shrimp are completely opaque through the middle.
Remove from pan and tent loosely with foil paper. Divide the shrimp cocktail into 4 large glasses. Garnish with avocado slices, shrimp skewers, more lime and hot sauce. Yields 4 larger lunch size servings or 6 smaller appetizer servings.
For a more flavorful shrimp when preparing Mexican shrimp cocktail, marinate the cooked shrimp in the sauce base overnight. Next day add your fresh ingredients like cucumber, cilantro and avocado before serving.