Coctel De Camaron (Mexican Shrimp Cocktail)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
6 people
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Calories
228 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Coctel De Camaron (Mexican Shrimp Cocktail)
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Coctel De Camarones is better than your typical Shrimp Cocktail. It's a cold mixture of cooked shrimp, cucumbers, onions, cilantro, lime, cilantro with a delicious broth. It's a classic dish in Sonora and Sinaloa.
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Ingredients
To cook the shrimp and make the broth
- 1 pound raw medium or large shrimp (500g) about 30 large shrimps (see note #1) with shells
- 4 cups water (1 liter)
- ¼ large white or yellow onion
- 1 medium carrot peeled and sliced in half (lenghtwise)
- 1 large fresh garlic clove sliced half way to release from flavor
- 2 bay leaves
- 1 teaspoon kosher salt
- A bowl with ice and water to cool the shrimps
For the coctel
- 8 oz Clamato juice
- ¼ cup ketchup
- ⅓ cup lime juice (about 3 or 4 juicy limes) freshly squeezed
- 1 teaspoon Maggi seasoning
- 2 Tablespoons Your favorite hot sauce such as huichol (my favorite), cholula, valentina, etc.
- 2 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)
- 2 large cucumbers peeled, seeds removed and finely chopped.
- 1 small onion finely chopped
- 2 medium tomatoes finely chopped
- 2 large jalapeños or 1 serrano pepper finely chopped
- ½ cup chopped cilantro finely chopped
- 1 teaspoon Kosher or sea salt to taste
- Black pepper to taste
- 1 large avocado or 2 medium ones (or more according to taste)
- Fresh limes, tostadas, tortilla chips or saltine crackers for serving.
Instructions
- Peel and deveined the shrimp. Reserve the shells.
- Make the broth: In a medium pot, add the water, onion, garlic, bay leaf and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
- Remove the shrimp shells from the broth and discard.
- Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).
- Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
Make the shrimp cocktail
- In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
- In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño (or serrano), cilantro, salt & pepper. Add the broth & clamato mixture and mix to integrate. Add the chopped avocado and mix gently to integrate.
- Chill coctel for at least 30 minutes in refrigerator. Serve in bowls or large seafood cups with tostadas, saltines or tortilla chips on the side. A slice of lime is always a must too.
Notes
- I use a little more than a pound of raw shrimp since the skin will be removed and that will leave about a pound of just shrimp.
- Make ahead tip: Peel and deveined your shrimp a day ahead. You can also cook it and reserve the broth and shrimp in the refrigerator until ready to use.
Nutrition Information
Show Details
Serving
2cups (with 8 shrimps)
Calories
228kcal
(11%)
Carbohydrates
23g
(8%)
Protein
25g
(50%)
Fat
2g
(3%)
Cholesterol
136mg
(45%)
Sodium
1689mg
(70%)
Potassium
333mg
(10%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 2cups (with 8 shrimps) | |
| Calories | 228kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 2g | 3% |
| Cholesterol | 136mg | 45% |
| Sodium | 1689mg | 70% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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