Best 7 Shrimp Campechana Cocktail Recipes
Indulge in the vibrant flavors of Mexican cuisine with our delectable Shrimp Campechana Cocktail. This refreshing seafood cocktail is a symphony of textures and tastes, featuring succulent shrimp, tangy tomato juice, lime, and a medley of crisp vegetables. Served chilled, it's a perfect appetizer or light lunch that will transport your taste buds to the sun-soaked beaches of Mexico. Dive into our curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Shrimp Campechana Cocktail to variations that incorporate avocado, pineapple, and even a spicy habanero kick, we have a recipe for every palate. So, gather your ingredients, grab a chilled glass, and let's embark on a culinary journey to savor the delightful Shrimp Campechana Cocktail.
Here are our top 7 tried and tested recipes!
CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.
Provided by Levi Goode
Categories Seafood Shellfish Shrimp Crab Avocado Chile Pepper Tomato Olive Cilantro Appetizer Summer Lime Juice Salsa
Yield 4-6 appetizer servings
Number Of Ingredients 18
Steps:
- Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
- Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
- Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
- Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
- Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
- Do Ahead
- Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
- This recipe and headnote have been updated as a part of our archive repair project.
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
SHRIMP CAMPECHANA (COCKTAIL)
This is a tasty shrimp appetizer always receives many requests for the recipe. It is a beaufiul presentation when served in a tall hurricane glass (with a long tea spoon), on a plate, surrounded by tortilla chips. It is also delicious with fresh blue crab added to the mix.
Provided by Chef Louisiana Girl
Categories Cajun
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
- Stir in seafood sauce, ketchup and salt. Chill, cover, until serving time. Serve with tortilla chips. Garnish with a whole jalapeño.
Nutrition Facts : Calories 619.6, Fat 33.7, SaturatedFat 4.5, Cholesterol 191, Sodium 1304.1, Carbohydrate 57.6, Fiber 14.3, Sugar 7.6, Protein 29.1
MEXICAN-STYLE SHRIMP COCKTAIL
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
Provided by Rick Bayless
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SHRIMP-AND-CRAB CAMPECHANA
Provided by Pete Wells
Categories quick, appetizer
Time 10m
Yield Serves 8 as an appetizer
Number Of Ingredients 20
Steps:
- Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
- Add the pico de gallo ingredients to the sauce. Delicately fold in the avocado, chilies, shrimp and crabmeat. Spoon into ice-cream-sundae or martini glasses and serve with warm homemade tortilla chips. Garnish each dish with a fresh bay leaf and finely chopped fresh jalapeños on the side.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 5 grams, TransFat 0 grams
MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)
This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)
Provided by Manami
Categories Crab
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
- Fold in shrimp, crab, and avocado.
- Serve with tortilla chips.
Nutrition Facts : Calories 262.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 87, Sodium 466.5, Carbohydrate 14.2, Fiber 3.3, Sugar 5.5, Protein 18.2
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your shrimp campechana cocktail.
- Don't overcook the shrimp. Shrimp cooks very quickly, so be careful not to overcook it or it will become tough and rubbery.
- Use a variety of seafood. In addition to shrimp, you can also use crab, lobster, or scallops in your shrimp campechana cocktail.
- Get creative with your garnishes. You can use a variety of garnishes to add flavor and color to your shrimp campechana cocktail, such as cilantro, chopped onion, and avocado.
- Serve your shrimp campechana cocktail chilled. This is a refreshing dish that is best served cold.
Conclusion:
Shrimp campechana cocktail is a delicious and refreshing Mexican dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a delicious and easy-to-make appetizer or main course, give shrimp campechana cocktail a try!
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