Description
This authentic Mexican Shrimp Cocktail (Campechana) features freshly poached shrimp, avocado, and pico de gallo bathed in a refreshing Yucatan-style tomato sauce sweetened with mandarin soda.
Ingredients
Scale
- 2 pounds fresh gulf shrimp, shell on
- 4 oz shrimp boil
- 1/4 c kosher salt
- 1/2 c orange Jarritos soda
- 3/4 c tomato juice
- 1/2 c ketchup
- 1/2 – 3/4 c fresh lime juice
- 3/4 c white onion, finely diced
- 2 roma tomatoes, small diced
- 1 jalapeno, small diced
- 1 large avocado
- 1 bunch fresh cilantro, chopped
- Thick corn tortilla chips
Instructions
- Poach: Bring a large stockpot halfway filled with water to a boil; add shrimp boil and kosher salt, then simmer shrimp for 4-5 minutes until opaque.
- Chill: Remove shrimp to a baking sheet and chill.
- Mix Sauce: Whisk together orange Jarritos soda, ketchup, tomato juice, and fresh lime juice in a large bowl.
- Combine Veggies: Stir in diced white onion, roma tomato, jalapeno, avocado, and chopped cilantro.
- Prepare Shrimp: Peel and devein the chilled shrimp, chopping into bite-sized pieces if necessary.
- Fold: Add shrimp to the tomato sauce and fold in the vegetables; adjust salt and lime to taste.
- Serve: Serve chilled in tall glasses with thick corn tortilla chips.
Notes
This cocktail can marinate in the refrigerator overnight for enhanced flavor. Use thick corn tortilla chips for the best texture.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 359 kcal
- Sugar: 13 g
- Sodium: 4268 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 361 mg
Keywords: campechana, cocktail de camerones, mexican shrimp cocktail