Cold Shrimp Appetizer Recipe For Thanksgiving: How To Make Shrimp Cocktail Veracruz

Chef Carlos Capistran and Shawna Coronado cook Shrimp Veracruz Cocktail With Vegetables

Thanksgiving 2011 is next week and I felt it a great time to kick off my Winter culinary series. This season I filmed regional cooking in Akumal, Mexico at the Lol-Ha Restaurant, and the result is I learned how to cook amazing meals and appetizers for under $10 or $15 per meal using fresh vegetables. Cooking on a beach with a chef who loves garden fresh food – what an experience!

Today we are making a tasty appetizer from vegetables and shrimp called Shrimp Veracruz Cocktail With Vegetables. Follow the video above to see how it is made.

Shawna Coronado and Carlos Capistran with Shrimp Veracruz




  • Salsa or ketchup – 1 Cup
  • Tomato juice – 2 Cups
  • Extra virgin olive oil – 1/8 Cup
  • Lemon juice –  1 1/8 Cup
  • Tomato puree – 1 Cup
  • Diced tomatoes – 1 Cup
  • Chopped cilantro – 1/2 Cup
  • Diced red onion – 1 Cup
  • Shrimp, Cooked, Peeled, Chopped – Half Pound
  • Avocado – 1/4
  • Salt and Pepper to taste
  • Tortilla Chips, Plantain Chips, or Saltine Crackers


In a large bowl mix the ketchup, tomato juice, lemon juice, and tomato puree.

Add the diced tomatoes, red onions, and cilantro. Let rest for at least one hour.

Add shrimp and the rest of ingredients to the bowl. Mix well.

Looks lovely when served in a cold martini glass with a few slices of avocado resting on top.

Serve with the chips or crackers.


*Note – Because the FTC requires it, I am noting that the Mayan Riviera Tourism, Hotel Akumal Caribe, Villa Akumal, and Akumal Guide Mexicarte  sponsored this experience. I was not told what to document or how to document the experience, we were simply asked to attend and film – anything expressed in posts related to the activities is my own opinion expressed from my own personal experience.

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