Texas-Style Shrimp Campechana
This bright, chilled Mexican seafood cocktail combines tender shrimp with tomato, citrus, avocado, cilantro, and a lively tomato-chile sauce. Inspired by the Gulf Coast flavors beloved in Texas, it…
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 6 cups water
- 1 tablespoon kosher salt
- 1/2 cup fresh lime juice
- 1 cup tomato juice
- 1/2 cup ketchup
- 2 tablespoons Mexican hot sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh orange juice
- 2 medium ripe Roma tomatoes, seeded and diced
- 1/3 cup red onion, finely diced
- 1 small serrano chile, finely minced
- 1/2 cup English cucumber, peeled and diced
- 1/3 cup fresh cilantro, chopped
- 1 large ripe avocado, diced
- 1/4 teaspoon freshly ground black pepper
- 4 servings lime wedges
- 1 package saltine crackers or tortilla chips
Instructions
- Bring the water and kosher salt to a gentle boil in a large saucepan. Add the shrimp and cook for 2 to 3 minutes, just until pink, opaque, and curled.
- Drain the shrimp immediately and transfer them to a bowl of ice water. Chill for 2 minutes, then drain well and cut larger shrimp into bite-size pieces.
- In a large bowl, whisk together the lime juice, tomato juice, ketchup, hot sauce, Worcestershire sauce, and orange juice.
- Add the shrimp, tomatoes, red onion, serrano, cucumber, cilantro, and black pepper to the sauce. Stir gently to combine.
- Cover and refrigerate for at least 30 minutes so the flavors can meld. Fold in the diced avocado just before serving.
- Taste and adjust with additional lime juice, hot sauce, or salt if needed. Spoon into chilled glasses or bowls and serve with lime wedges and saltine crackers or tortilla chips.
Watch the Texas-Style Shrimp Campechana cooking video
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