Name: Zesty Campechana: Grilled Mexican Shrimp Cocktail Bliss
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 1 pound medium shrimp (peeled and deveined); 2 tablespoons vegetable oil (any neutral oil works well); 1 cup Clamato juice (can substitute with tomato juice); 1 tablespoon lime juice (fresh is best); 1/2 cup ketchup (adjust to taste); 1 teaspoon hot sauce (adjust to taste); 2 medium Anaheim chiles (or jalapeños for heat); 2 medium tomatoes (diced); 1/4 small onion (chopped); 1 medium cucumber (diced); 1 medium avocado (diced); 1 bag tortilla chips (for serving)

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As I stood by the grill, a pleasant haze of smoky aromas danced in the air, instantly transporting me to a sun-soaked beach where laughter flows as freely as the ocean waves. That’s precisely why I’m excited to share my recipe for Campechana, Grilled Mexican Shrimp Cocktail—a dish that brings together succulent grilled shrimp, creamy avocado, and zesty tomatoes in a vibrant, refreshing medley. Not only is this recipe quick to whip up, but it also serves as an eye-catching centerpiece for your gatherings, ensuring your guests will be coming back for more. Trust me, with its tangy notes and delightful textures, it’s a crowd-pleaser that makes mealtime feel like a beach getaway. So, are you ready to dive into these delicious flavors? Let’s get grilling!

Why is Campechana a must-try?

Simplicity at its finest: With just a few ingredients and straightforward steps, you’ll have a stunning dish in no time.
Savory flavors come alive as grilled shrimp dance with creamy avocado and crisp vegetables, making every bite a delight.
Versatile options let you customize this cocktail—try poached shrimp or add tropical fruit for a unique twist!
Perfect for gatherings: Eye-catching and full of flavor, Campechana will impress your guests and spark conversations. Pair it with Mexican Shrimp Cocktail for a delightful seafood spread, or serve alongside Garlic Shrimp Over for a comforting meal!
Healthy indulgence: Packed with protein and healthy fats, it’s guilt-free nourishment that’s absolutely delicious!

Campechana Ingredients

For the Shrimp

Shrimp – Use medium shrimp for an ideal texture and ease of grilling.
Vegetable Oil – This keeps the shrimp moist while grilling; any neutral oil works well.

For the Cocktail Sauce

Clamato Juice – This adds a savory, tangy base to your Campechana; tomato juice is a great substitute if needed.
Lime Juice – Fresh lime juice brightens the dish beautifully; bottled is a quick alternative in a pinch.
Ketchup – This ingredient brings sweetness and tang; adjust to your taste preference.
Hot Sauce – Adds a kick of heat; feel free to adjust based on how spicy you like it!

For the Vegetables

Anaheim Chiles – Grilling these adds a smoky depth to your Campechana; jalapeños can be used instead for added heat.
Tomatoes – Fresh tomatoes contribute juiciness and flavor to the cocktail.
Onion – A small amount brings a hint of sharpness; you can use red or white onions based on preference.
Cucumber – Adds a crisp, refreshing crunch; source seasonal cucumbers for the best flavor.
Avocado – Creamy avocado balances the zestiness of the other ingredients, making it indispensable.

For Serving

Tortilla Chips – Crunchy chips complement the succulent Campechana, making each bite even more delightful.

This Campechana, Grilled Mexican Shrimp Cocktail is the perfect dish to savor with friends, so gather your ingredients and get ready for an unforgettable culinary experience!

Step‑by‑Step Instructions for Campechana, Grilled Mexican Shrimp Cocktail

Step 1: Marinate Shrimp
In a large resealable bag, combine fresh lime juice, vegetable oil, and your choice of seasoning. Add the medium shrimp, seal the bag, and gently massage the marinade into the shrimp. Let them marinate for 20 minutes in the refrigerator, allowing the flavors to meld and tenderize the shrimp, enhancing the overall taste of your Campechana.

Step 2: Grill Chiles
While the shrimp is marinating, preheat your grill to medium-high heat. Place Anaheim chiles directly on the grill grates and char, turning occasionally until they are blistered and blackened, about 8-10 minutes. Once grilled, transfer the chiles to a heatproof bag and let them steam for 5 minutes. After steaming, peel off the skin, chop them roughly, and set them aside for later.

Step 3: Skewer Shrimp
After marinating, drain the shrimp and pat them dry with paper towels to remove excess moisture. Thread the shrimp onto skewers, leaving a little space between each piece to ensure even cooking during grilling. This preparation will make it easy to handle and cook your shrimp as part of the final Campechana dish.

Step 4: Grill Shrimp
Place the shrimp skewers on the preheated grill, cooking for about 2-3 minutes on one side until they turn opaque and slightly firm to the touch. Flip the skewers and grill for another 2-3 minutes until fully cooked and the shrimp reaches an internal temperature of 120°F. Keep a close eye to avoid overcooking, as this can make the shrimp rubbery.

Step 5: Combine Ingredients
In a large mixing bowl, whisk together Clamato juice, ketchup, lime juice, and hot sauce to create your zesty cocktail sauce. Gently fold in the grilled shrimp, chopped grilled chiles, diced tomatoes, cucumber, onion, and creamy avocado. Mix until the shrimp and vegetables are evenly coated and adjust seasoning to taste, creating a refreshing Campechana cocktail.

Step 6: Chill & Serve
Once combined, cover the bowl with plastic wrap and refrigerate the Campechana for at least 30 minutes to let the flavors meld beautifully. When ready to serve, dish out the Campechana into cocktail glasses, garnishing each portion with whole shrimp and lime wedges. Serve alongside crunchy tortilla chips for a delightful, snack-worthy presentation!

Make Ahead Options

These flavorful Campechana, Grilled Mexican Shrimp Cocktails are perfect for meal prep enthusiasts! You can marinate the shrimp up to 24 hours in advance, storing them in the refrigerator to absorb all those zesty flavors. Additionally, the vibrant cocktail sauce can be prepared up to 3 days ahead—just mix the Clamato juice, ketchup, and seasoning, and store it in an airtight container. To maintain freshness, add the grilled shrimp, avocado, and chopped vegetables right before serving. When you’re ready to enjoy, simply combine everything in a bowl and chill for at least 30 minutes. This will ensure your Campechana is just as delicious and refreshing as if it were made the same day!

Expert Tips for Campechana

Use Fresh Shrimp: Always opt for fresh or high-quality frozen shrimp. This enhances the flavor and texture of your Campechana, ensuring a delightful bite.
Don’t Overcook: Keep an eye on the grill! Cook the shrimp until just opaque to avoid a rubbery texture. Perfectly cooked shrimp is key for this dish!
Chill Before Serving: Allowing the Campechana to chill in the fridge for at least 30 minutes lets the flavors meld beautifully, making every spoonful even more delicious.
Customize Your Heat: Adjust the amount of hot sauce or switch to jalapeños for a spicier kick. This way, you can personalize your Campechana to suit your guests’ preferences.
Fresh Ingredients Matter: Using seasonal vegetables for your Campechana not only enhances the taste but also adds vibrant colors, making your dish visually appealing!

How to Store and Freeze Campechana

Fridge: Keep leftover Campechana in an airtight container for up to 3 days. For optimal freshness, add the avocado just before serving.

Freezer: While it’s best enjoyed fresh, you can freeze the shrimp cocktail mixture for up to 2 months. Store it in a freezer-safe container, but avoid freezing with avocado as it may change texture.

Reheating: If frozen, thaw overnight in the fridge before gently mixing and serving. Enjoy chilled for the best taste and quality!

What to Serve with Grilled Campechana: Easy Mexican Shrimp Cocktail

A colorful spread can elevate your Campechana experience, turning a simple appetizer into a feast that dances on your palate.

Zesty Cilantro Rice: Fluffy rice with fresh cilantro enhances the bright flavors of the shrimp, adding a fragrant twist to the meal.
Homemade Guacamole: Creamy guacamole pairs beautifully with Campechana’s vibrant taste, creating a rich and creamy contrast against the tangy shrimp.
Crispy Tortilla Chips: Essential for dipping, these chips add an irresistible crunch that complements the smooth textures of the cocktail, making every bite a joy.
Mexican Street Corn Salad: This fresh, sweet, and smoky salad enriches your meal’s color and flavor profile, providing a delightful textural contrast.
Garden Salad with Lime Vinaigrette: A refreshing garden salad brightened with a zesty lime dressing cleanses the palate and enhances the overall dining experience.
Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio elevates the whole meal, offering a light and refreshing sip that pairs wonderfully with seafood.
Tropical Fruit Salsa: Diced mango and pineapple salsa with a hint of lime add a refreshing sweetness that complements the heat and tang of the Campechana beautifully.
Spicy Shrimp Tacos: Give your guests a variety with some soft tortillas filled with spicy shrimp, showcasing the versatility of grilled seafood.
Coconut Flan: End the meal on a sweet note; this creamy dessert provides a rich, indulgent counterpoint to the light, zesty flavors of the shrimp cocktail.
Mexican Hot Chocolate: Warm up your gathering with a smooth, spiced hot chocolate that rounds out your seafood feast with its rich and comforting essence.

Campechana, Grilled Mexican Shrimp Cocktail Variations

Feel free to play around with these tasty ideas and make this dish truly your own!

Poached Shrimp: Swap grilled shrimp for poached shrimp for a more delicate flavor and tender texture.
Mixed Seafood: Add scallops or crab meat alongside the shrimp for a delightful mixed seafood cocktail that’s sure to impress.
Tropical Twist: Experiment with diced mango or pineapple for a sweet and fruity flavor that brightens each bite of Campechana.
Different Chiles: Replace Anaheim chiles with jalapeños or serranos depending on your heat preference; just remember that serranos bring extra spiciness!
Herbed Boost: Fresh herbs like cilantro or basil can elevate the flavors, adding a fragrant twist that complements the zesty cocktail beautifully.
Crunchy Toppings: Consider adding crushed tortilla chips or crispy fried onions on top just before serving for an exciting texture contrast.
Citrus Splash: A splash of orange juice along with lime juice can introduce a sweeter acidity that balances the dish nicely.

If you’re itching for more seafood inspiration, check out my recipes for Tomato Spinach Shrimp Pasta or a delightful Shrimp Roll Summer. Enjoy your culinary adventure!

Campechana, Grilled Mexican Shrimp Cocktail Recipe FAQs

What kind of shrimp should I use for Campechana?
For the best flavor and texture, opt for medium shrimp, either fresh or high-quality frozen. Be sure they’re fully shelled and deveined for the best presentation and taste in your Campechana.

How should I store leftover Campechana?
Keep any leftover Campechana in an airtight container in the refrigerator for up to 3 days. To maintain freshness, it’s best to add the avocado just before serving, as it can brown over time.

Can I freeze Campechana?
Absolutely! You can freeze the shrimp cocktail mixture for up to 2 months. Store it in a freezer-safe container, but I recommend avoiding freezing with avocado, as its texture will change. When ready to enjoy, thaw in the refrigerator overnight and serve chilled.

What if my shrimp are rubbery after grilling?
Oh no! Rubberiness usually means the shrimp were overcooked. To avoid this, monitor your grilling time closely. Grill the shrimp for about 2-3 minutes on each side until they’re opaque and slightly firm (around 120°F). If using skewers, ensure there’s enough space between shrimp for even cooking.

Are there any dietary considerations for this recipe?
Yes, if you’re serving Campechana to guests, keep in mind any allergies to shellfish or specific ingredients like Clamato juice or hot sauce. Always offer alternatives, like using a mild tomato juice instead of Clamato for those with dietary restrictions, and adjust or skip hot sauce for a milder flavor.