American shrimp cocktail will always be a classic, but I’m here to tell you that the Mexican take on the dish has a whole lot more personality. Cóctel de camarón offers an incredible mix of flavors and textures: plump, tender poached shrimp; crisp bites of raw onion and cucumber; and cool, creamy avocado are all coated in a tangy, spicy-sweet tomato sauce. Eaten ice‑cold with a spoon and saltines, it’s like a festive, shrimp‑packed Bloody Mary or gazpacho.
I’ve made—and eaten—a lot of cóctel de camarón and know that success lies in nailing two key aspects: the cooking of the shrimp and the sweetness and consistency of the sauce, which always contains ketchup.
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