Shrimp cocktail is a classic and refreshing preparation that is an important part of Mexican cuisine, especially in coastal areas. Its origin lies in the mix of Indigenous and Spanish influences, where the use of fresh seafood is combined with citrus and spicy ingredients. In Mexico, this dish is frequently enjoyed at celebrations and as a starter at family gatherings.
In other Latin American countries, this recipe may be known as "shrimp cocktail" or "seafood cocktail," with ingredients varying slightly according to the local culture. For example, in Colombia it is commonly called "shrimp cocktail" and usually includes tomato sauce and lime. In Venezuela, it is often served with tostones or saltine crackers. However, the Mexican style is distinguished by its balance of acidic flavor, subtle spiciness, and the freshness of the vegetables and herbs.
How to prepare Mexican-Style Shrimp Cocktail
To begin, heat the water, lime juice, garlic clove, salt, and pepper in a 4-quart Dutch oven until it boils.
Reduce the heat and simmer uncovered until the liquid has reduced to 2/3 of a cup.
Add the shrimp, cover the pot, and simmer for 3 minutes, being careful not to overcook to maintain their tender texture.
Immediately remove the shrimp from the liquid using a slotted spoon and place them in a bowl of ice water to stop the cooking process.
Continue cooking the liquid over low heat until it reduces to 2 teaspoons and then let it cool.
Mix the reduced liquid with the shrimp and the remaining ingredients, except for the chopped lettuce and lime slices, in a glass or plastic bowl.
Cover the mixture and refrigerate for at least 1 hour so the flavors meld well.
Just before serving, place 1/4 cup of lettuce on each of the 6 serving plates.
Divide the shrimp mixture among the plates and garnish with lime slices for a fresh and colorful touch.
