Fire-Roasted Mexican Shrimp Cocktail, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Fire-Roasted Mexican Shrimp Cocktail

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 33 minutes
Servings: 4-6 servings
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.

Ingredients

  • For Mexican Shrimp Cocktail
  • 5 Roma tomatoes
  • 2 jalapeños or serrano peppers stems removed
  • 1/2 white onion
  • 2 cloves garlic leave skins on
  • 2 cups English cucumbers diced or sliced thin
  • 1 cup clamato juice
  • 3/4 cup ketchup
  • Juice of 2 limes
  • 2 tablespoons Maggie sauce
  • 2 tablespoons Mexican-style hot sauce
  • 1 pound shrimp previously cooked and cleaned
  • 2 avocados
  • 3 tablespoons cilantro chopped
  • salt and pepper to taste
  • You Will Also Need
  • 8 jumbo shrimp uncooked, peeled and deveined (tails on)
  • 8 cherry or grape tomatoes
  • 8 (10 inch) wooden skewers
  • olive oil
  • More salt and pepper, to taste
  • chile limon seasoning, to taste

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Directions

  1. 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.
  2. Once cooled, chop fire roasted salsa ingredients by hand or use a mini chopper until coarsely, but evenly chopped. Transfer to a glass bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.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.

Chef Notes

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.

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