Description
Bright, tangy, and bursting with a fiesta of texture, Campechana will instantly transport you to a beach state of mind. This easy and delicious grilled Mexican shrimp cocktail is loaded with avocado, cucumber, tomatoes, shrimp, and more.
Ingredients
Scale
- 1 pound medium shrimp, peeled, deveined
- Juice of 1 lime
- 2 tablespoons Tajin seasoning (optional)
- 1 tablespoon vegetable oil
- 2 Anaheim chiles
- 1 cup Clamato juice (regular or spicy)
- 1/2 cup ketchup
- 1/4 cup freshly chopped cilantro
- Juice of 1 lime
- 2 tablespoons Mexican hot sauce
- 1 teaspoon Jugo Maggi
- Fresh ground black pepper to taste
- 1 medium Roma tomato, seeded and diced
- 1 jalapeño, seeded and diced
- ¼ cup English cucumber, diced
- 2 tablespoons finely chopped red onion
- 1 avocado, pitted and cubed
- Lime wedges (for serving)
- Tortilla chips (for serving)
Instructions
- Step 1: Preheat a grill to medium-high heat for direct grilling.
- Step 2: Clean the shrimp and remove the shells. Leave some of the tails on if desired, to garnish the top of the glass for serving.
- Step 3: Mix together the lime juice, Tajin seasoning, and vegetable oil together in a resealable plastic bag. Add in the cleaned shrimp to the marinade. Squeeze out the excess air and mix the shrimp around. Allow the shrimp to marinade for about 20 minutes until the coals are ready to grill.
- Step 4: Place the Anaheim chiles directly over the coals on the grill, allowing them to blister the skin. Flip them every few minutes until they are almost charred, and place them in a plastic container or bag. Allow them to steam while the shrimp is grilling.
- Step 5: Prepare the skewers. Drain the marinade from the shrimp and lightly pat them dry with paper towels. Thread a shrimp onto the skewer, piercing twice to secure it in place. Do this for the rest of the shrimp.
- Step 6: Clean the grill grates. Place the skewers on the grill directly above the coals, and allow the shrimp to sear for about 2-3 minutes. Flip, and grill for another 2-3 minutes until the shrimp are done, around 120°F internal temperature. The shrimp will be opaque and start to firm up.
- Step 7: Remove the shrimp from the skewers and allow them to rest. Chop up the shrimp into bite-sized pieces, except for the ones you’ll use for garnish.
- Step 8: Take the roasted chiles out of the bag and peel off the skins. Remove the stem and seeds, and dice up the chiles.
- Step 9: In a large bowl, whisk together the Clamato juice, ketchup, lime juice, vegetable oil, hot sauce, Jugo Maggi, and black pepper. This is the base of the cocktail sauce, so adjust the flavors as you desire.
- Step 10: Fold in the chopped shrimp, chopped chiles, tomato, jalapeno, cucumber, red onion, and avocado. Taste the campechano for seasoning and adjust with salt as needed. This dish is best served chilled with tortilla chips.
Notes
Grill the shrimp to temperature, do not focus on trying to get grill marks. The sauce can be prepared ahead of time, but hold off adding shrimp, avocado, and cilantro until just before serving.
- Prep Time: 50 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 120 mg
Keywords: Mexican shrimp cocktail, Campechana, grilled shrimp, seafood appetizer