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5.0 from 15 votes

Coctel De Camaron (Mexican Shrimp Cocktail)

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 people
Calories: 228 kcal
Course: Main Course , Appetizer , Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. Peel and deveined the shrimp. Reserve the shells.
  2. 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.
  3. Remove the shrimp shells from the broth and discard.
  4. 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).
  5. 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
  1. In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
  2. 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.
  3. 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

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

% 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.