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Home RECIPES

How to make an easy cartagena shrimp cocktail recipe? Get the best simple instructions here!

by DESSERTS
16/05/2025
in RECIPES
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How to make an easy cartagena shrimp cocktail recipe? Get the best simple instructions here!
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Alright, so the other day, I got this massive craving for a good shrimp cocktail, not just any shrimp cocktail, but something with a bit of a kick, you know? Something like what you’d get in Cartagena. So, I decided, why not just make it myself? It’s not rocket science, after all.

How to make an easy cartagena shrimp cocktail recipe? Get the best simple instructions here!

Getting the Shrimp Ready

First things first, the shrimp. I got about a pound of decent-sized ones, shell-on, because they just taste better that way. Some folks like to steam ’em, and they say it’s gentler. Sure, maybe. But I went with boiling. Why? Because I like to get some flavor into the water, and that flavor goes right into the shrimp.

So, I got a pot of water going, threw in a bay leaf, some peppercorns, a wedge of lemon, and a good pinch of salt. Once it was boiling like crazy, I dumped the shrimp in. You gotta watch ’em close, though. They cook super fast. We’re talking maybe 2-3 minutes, just until they’re pink and curled up. Any longer and they get rubbery, and nobody wants that.

As soon as they were done, I fished ’em out and plunged them straight into an ice bath. Stops the cooking right in its tracks and makes ’em nice and cool. Once they were chilled, I peeled and deveined them. A bit fiddly, but hey, good food takes a little effort.

Whipping Up That Sauce

Now, for the star of the show, apart from the shrimp, of course – the sauce. This is where you can really make it your own. I started with a good base. Here’s what I chucked into a bowl:

  • Mayonnaise, a good dollop of it. Not too much, not too little.
  • Ketchup. Yeah, ketchup. Some people use fancy tomato chutney, but good old ketchup works wonders and gives it that classic vibe.
  • A splash of Worcestershire sauce. You can’t skip this; it adds that “oomph.”
  • A tiny bit of horseradish. I like it with a bit of a sinus-clearing kick, but you gotta be careful not to overdo it.
  • A few dashes of hot sauce. Tabasco is classic, but use whatever you fancy.

Then, I squeezed in some fresh lemon juice – really brightens it up. Salt and freshly cracked black pepper, to taste, obviously. Gave it all a real good mix until it was smooth and perfectly pink. I tasted it, adjusted a bit here and there. You know how it is, a little more lemon, a touch more hot sauce, until it’s just right.

Putting It All Together

With the shrimp chilled and the sauce tasting like a winner, it was time to assemble. I like to keep it simple. Some people add chopped celery or onions, but I wanted the shrimp and sauce to be the main event.

So, I just took my lovely, plump shrimp and gave them a gentle toss in that delicious sauce. Not drowning them, mind you, just enough to coat them nicely. I like to see the shrimp, not just a bowl of sauce.

How to make an easy cartagena shrimp cocktail recipe? Get the best simple instructions here!

I spooned the mixture into a couple of chilled glasses. Makes it look a bit fancy, doesn’t it? For a final touch, I dusted the top with a tiny bit of paprika – mostly for color, if I’m being honest – and sprinkled over some finely chopped chives. Looks good, tastes good.

Served it up right away with a lemon wedge on the side. Man, it hit the spot. Cool, tangy, a little spicy, with those perfectly cooked shrimp. Way better than anything you’d buy pre-made. And honestly, it was pretty easy. Give it a go!

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