Chef Beck's Mexican Shrimp Cocktail

Chef Beck Recipes Seafarer's Catch Box

Mexican Shrimp Cocktail


1 pound shrimp 

2 quarts cold water

2 carrots – large dice

2 stalks celery – large dice

1 onion – quartered

2 cloves garlic – smashed

1 lemon – cut in half

1 bunch fresh parsley

1 bunch fresh thyme

2 bay leaves

Shrimp Cocktail Ingredients

1 clove garlic – crushed 

1 small red onion – diced 

1 bunch fresh cilantro – chopped 

1 cup tomato juice 

1 cup clam juice 

¼ cup ketchup 

2 limes – juice and zest 

¼ cup horseradish 

1 ripe avocado – chopped 

Hot sauce and salt/pepper to taste 


  1. Pour the water, carrots, celery, onion, garlic, lemon, parsley, thyme, and bay leaves into a large stock pot and bring to a boil.
  2. Lower temp to simmer and let cook for 20 minutes.
  3. While the liquid is boiling on the stove,  rinse the shrimp with cold water and let drain. 
  4. Place the shrimp in the liquid and turn off the heat.
  5. Cook the shrimp,  stirring occasionally until they begin to curl and turn pink, about 3-5 minutes.
  6. Drain and cool the shrimp until they are cool enough to handle. Peel the shrimp and remove the vein. Cover and refrigerate until serving.
  7. In another large bowl combine garlic, red onion, cilantro, tomato juice, clam juice, ketchup, lime juice, lime zest, and horse radish. 
  8. Add the cooked shrimp and gently fold in the avocado. Cover and refrigerate for at least 3 hours.

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	Chef Beck

Chef Beck

Chef Evan Becker is a graduate of Le Cordon Bleu Culinary Institute and is currently a member of Feeser’s Sales Team. Evan has worked as an Executive Chef for Sodexo, a Sous Chef for Doubletree Resorts, and a Banquet Chef for the Fairmont in Pittsburgh. He resides in Lancaster, PA, enjoys being outside, and is a huge fan of hunting and fishing.

“The journey of a thousand miles begins with one step” Lao Tsu

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