Mexican Shrimp Cocktail (Coctel de Camarones)

By MooK

Ingredients

• 1 3/4 pounds shrimp, shelled and deveined
• 2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon baking soda
• 6 tablespoons fresh juice from about 8 limes, divided
• 1 cup diced white onion (about 1/2 large onion)
• 3/4 cup tomato puree
• 1/2 cup ketchup
• 3 tablespoons chopped cilantro leaves and tender stems
• 2 tablespoons fresh juice from 1 orange
• 1 jalapeño or serrano pepper, stemmed, seeded, and finely diced
• Saltines, for serving
• Diced avocado, for garnish
• Mexican-style hot sauce, such as Tapatío, for serving

Preparation

Step 1

In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes.

Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño.

In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.