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Mexican Shrimp Cocktail (Cóctel de Camarón) for Two

Cóctel de camarón is more flavorful—and more fun—than the American classic.

SERVES2

Mexican Shrimp Cocktail (Cóctel de Camarón) for Two

WHY THIS RECIPE WORKS

This popular Mexican dish consists of cooked shrimp tossed with chopped vegetables in a bright tomato sauce. For shrimp that were tender, not rubbery, we cooked them using residual heat. Bringing the cooking water to a full boil before addi... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate, do not add the salt in step 1. The balanced flavor of Valencia, Cholula, or Tapatío hot sauce works best here. If using a spicier, vinegary hot sauce such as Tabasco, start with half the amount called for and adjust to your taste after mixing. Saltines are a traditional accompaniment, but tortilla chips or thick-cut potato chips are also good. Serve this dish as an appetizer or light meal.

1

INSTRUCTIONS

Total time: 45 minutes

2

Bring 1½ cups water to boil in medium saucepan over high heat. Stir in shrimp and 1½ teaspoons salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, cut each shrimp crosswise into 3 pieces

3

Combine V8 juice, ketchup, lime juice, hot sauce, and salt in medium bowl. Add cucumber, onion, and shrimp and stir until evenly coated. Stir in avocado and cilantro. Portion cocktail into individual bowls or glasses and serve immediately, passing saltines, lime wedges, and extra hot sauce separately.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.