Spicy Gulf Shrimp Campechana

Name: Spicy Gulf Shrimp Campechana
Prep time: 70 h
Cook time: 45 h
Total time: 70 h
Yield: 6
Ingredients: 3 Packs Wild Gulf Shrimp; Slap Ya Mama Seafood Boil Mix; ½ cups fresh lime juice (4 to 5 limes); ¾ cup ketchup; ½ cup Clam juice; 1 cup of tomato puree; 2 tablespoons hot sauce (Valentina Extra Hot or Cholula Chili Garlic); 1 to 2 tablespoons Maggi seasoning or Worcestershire sauce; 1 tablespoon soy sauce (optional); 1 ½ cups cherry tomatoes, diced; 1 cup English cucumber, diced (seeds removed); ½ cup white onion, finely minced; ½ cup fresh cilantro, chopped; 1 to 2 serrano peppers, minced; 1 jalapeño, minced; 1 to 2 tablespoon chopped pickled jalapeños or chipotle in adobo; ½ teaspoon ground black pepper; ½ teaspoon chile de árbol powder or cayenne, to taste; 1 to 2 ripe avocados, diced; Salt, to taste

Author

Jean-Paul Bourgeois

Servings

6 to 8

Prep Time

25 hours 0 minutes

Cook Time

45 hours 0 minutes

Spicy Gulf Shrimp Campechana is a classic Mexican shrimp cocktail elevated with fresh Gulf shrimp, vibrant citrus, ripe tomatoes, and layered spice. Served cold, this refreshing shrimp campechana makes an ideal make-ahead appetizer for game days and casual entertaining.

Ingredients

3 Packs Wild Gulf Shrimp
Slap Ya Mama Seafood Boil Mix
½ cups fresh lime juice (4 to 5 limes)
¾ cup ketchup
½ cup Clam juice
1 cup of tomato puree
2 tablespoons hot sauce (Valentina Extra Hot or Cholula Chili Garlic)
1 to 2 tablespoons Maggi seasoning or Worcestershire sauce
1 tablespoon soy sauce (optional)
1 ½ cups cherry tomatoes, diced
1 cup English cucumber, diced (seeds removed)
½ cup white onion, finely minced
½ cup fresh cilantro, chopped
1 to 2 serrano peppers, minced
1 jalapeño, minced
1 to 2 tablespoon chopped pickled jalapeños or chipotle in adobo
½ teaspoon ground black pepper
½ teaspoon chile de árbol powder or cayenne, to taste
1 to 2 ripe avocados, diced
Salt, to taste

Directions

Bring a pot of water to a boil with slap ya mama seafood boil. Add shrimp and cook for 1 to 2 minutes, just until opaque and pink. Drain immediately and transfer to an ice bath. Once chilled, quarter, and refrigerate.
In a large nonreactive bowl, whisk together lime juice, ketchup, Clamato, hot sauce, Maggi or Worcestershire, and soy sauce if using. Taste and adjust acidity and spice.
Add shrimp, tomatoes, cucumber, onion, cilantro, serrano peppers, and jalapeño to the bowl. Fold gently until evenly mixed.
Green habanero salsa or cayenne, or any other spicy condiment to the heat is to your liking.
Cover and refrigerate for at least 45 minutes, preferably up to 2 hours, to allow flavors to meld. Can be made 24 hours ahead of time.
Fold in diced avocado just before serving.
Serve chilled in individual cups or a large bowl. Accompany with tostadas, tortilla chips, saltines, or kettle chips. Garnish with lime wedges and extra hot sauce on the side.

Recipe Note

Author Bio

Jean-Paul Bourgeois is a native Louisianian, chef, and creator of the show Duck Camp Dinners. His honest approach to recipes while reflecting a reimagined creativeness to fit his lifestyle is mirrored into everything he cooks.