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Campechana, Grilled Mexican Shrimp Cocktail

Grilled Campechana: Refreshing Mexican Shrimp Cocktail Delight

Enjoy a vibrant Campechana, a quick and refreshing Mexican shrimp cocktail, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 cups
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Medium Shrimp Tails can be left on for visual appeal.
  • 2 tablespoons Lime Juice Can substitute with lemon juice.
  • 1 tablespoon Tajín Seasoning Chili powder can be used if Tajín is not available.
  • 2 tablespoons Vegetable Oil Any neutral oil like canola or grapeseed.
For the Sauce
  • 1 cup Clamato Juice Tomato juice can replace but alters flavor.
  • 1/2 cup Ketchup Adjust according to taste.
  • 1 tablespoon Hot Sauce Adjust based on spice tolerance.
For the Vegetables
  • 2 medium Tomatoes Use vine-ripened for best flavor.
  • 1 medium Jalapeño Remove seeds for milder taste.
  • 1 medium Cucumber Can substitute with radishes.
  • 1/2 medium Red Onion Soak in water to mellow flavor.
  • 1 medium Avocado Add last to prevent browning.
For Grilling
  • 2 medium Anaheim Chiles Poblano chiles are a milder alternative.

Equipment

  • Grill
  • Skewers
  • Mixing bowl
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Start by cleaning, peeling, and deveining medium shrimp, leaving the tails on. In a bowl, combine shrimp with lime juice, Tajín seasoning, and vegetable oil. Allow to marinate for 20 minutes.
  2. Preheat the grill to medium-high heat, around 400°F (200°C). Grill Anaheim chiles for about 10 minutes until charred and blistered. Transfer to a zip-top bag to steam for 5 minutes for easier peeling.
  3. After marinating, thread shrimp onto skewers, ensuring they fit snugly. Prepare to grill.
  4. Grill shrimp on hot grill for 2-3 minutes per side until opaque and cooked to an internal temperature of 120°F (49°C).
  5. Cool grilled shrimp slightly, then chop into bite-sized pieces. Peel and dice charred chiles. In a large bowl, combine shrimp, chiles, Clamato juice, ketchup, lime juice, hot sauce, and chopped vegetables.
  6. Cover bowl with plastic wrap and chill the Campechana mixture for at least 30 minutes. Serve in chilled glasses or bowls with tortilla chips and lime wedges.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Perfect for barbecues or game day gatherings. Store leftovers in an airtight container for up to 2 days.

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