Cold, spicy, and tangy, this Mexican shrimp cocktail leans on ketchup and Clamato for a thick, savory broth, with Valentina for heat and a generous pour of lime to tie it together. Built in a wide glass or bowl, not a coupe.
Ingredients
- For the broth:
- 300 ml (1 1/4 cups) ketchup
- 300 ml (1 1/4 cups) Clamato
- 2 1/2 tbsp Valentina hot sauce
- 60 ml (1/4 cup) fresh lime juice
- salt and pepper to taste
- To build (per serving, x4):
- about 150 ml (2/3 cup) cold broth
- 2 tbsp pico de gallo
- 1 tbsp jicama, small dice
- 1 tbsp cucumber, small dice
- 1/4 avocado, diced
- 5 to 6 cooked shrimp
- 1 lime wedge
- cilantro, to garnish
- saltines or 1/2 tostada, on the side
Instructions
- 1Whisk the ketchup, Clamato, Valentina, and lime juice together in a container. Season with salt and pepper. Chill completely, ideally overnight, so the lime and ketchup mellow into each other.
- 2To build each serving, ladle about 150 ml of the cold broth into a wide bowl or cocktail glass.
- 3Add the pico de gallo, jicama, and cucumber.
- 4Add the diced avocado and arrange the shrimp on top.
- 5Finish with a lime wedge and cilantro. Serve with saltines or a halved tostada on the side.
Cook's Note
Chill the broth completely before serving, the whole point of a coctel is that it is ice-cold. Make it the day before if you can. Build each bowl to order and keep the shrimp and avocado separate until then.
Best Served With
Saltines or a crisp tostada alongside for scooping. A cold Mexican lager or a michelada built from the same broth.
Why This Recipe Works
Equal parts ketchup and Clamato give the right balance: the tomato sweetness of ketchup and the savory, seafood-forward depth of Clamato. Valentina layers in heat, and a generous pour of fresh lime keeps everything bright and sharp.
Make It Yours
- Add diced mango for sweetness.
- Swap Valentina for Tapatio or Cholula for a different hot sauce profile.
- Add a splash of Worcestershire to the broth for more depth.
- Sprinkle casero seasoning over the top for extra savor.
- Top with sliced serrano for heat that hits right on the plate.
Leftover Strategy
The broth keeps refrigerated for up to 3 days. Keep shrimp and avocado separate and build each serving fresh.
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Pairing
A michelada made with Modelo Especial and a splash of the same clamato broth. Or any cold, light lager.