Coctel de Camarones (Mexican Shrimp Cocktail)

Name: Coctel de Camarones (Mexican Shrimp Cocktail)
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 8 serving
Ingredients: 2 cups tomato or vegetable juice (see notes); 1 Diced Roma tomato; 1 diced celery stalk; ¼ diced onion; 2 tablespoon diced cilantro; 1 diced jalapeño (add half for less spice or serve on the side); ¼ teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon cayenne pepper (use ½ a teaspoon for less spice); 1 teaspoon salt (plus more to taste); ½ teaspoon ground black pepper; Juice of one orange; Juice of one lime; ¼ teaspoon yellow mustard; 2-4 drops Tabasco sauce; 1-2 tablespoon Mexican hot sauce (I prefer Valentina); 1 lb medium or large shrimp, skin on and deveined (see notes); ½ teaspoon salt; 1 tablespoon lime juice; 1 diced cucumber; 1 Diced avocado

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
8
Calories
79 kcal
Course
Main Course
Cuisine
Mexican

Coctel de Camarones (Mexican Shrimp Cocktail)

Iris Warren

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Coctel de Camarones is a deliciously refreshing and spicy Mexican Shrimp Cocktail made with tender shrimp, an assortment of spices, and lots of crisp vegetables. Its combination of flavors, textures, and succulent shrimp makes it a favorite for a fresh, healthy appetizer or light meal.

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Ingredients

Servings

Juice Base

2 cups tomato or vegetable juice (see notes)
1 Diced Roma tomato
1 diced celery stalk
¼ diced onion
2 tablespoon diced cilantro
1 diced jalapeño (add half for less spice or serve on the side)
¼ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (use ½ a teaspoon for less spice)
1 teaspoon salt (plus more to taste)
½ teaspoon ground black pepper
Juice of one orange
Juice of one lime
¼ teaspoon yellow mustard
2-4 drops Tabasco sauce
1-2 tablespoon Mexican hot sauce (I prefer Valentina)

Shrimp

1 lb medium or large shrimp, skin on and deveined (see notes)
½ teaspoon salt
1 tablespoon lime juice

To Serve

1 diced cucumber
1 Diced avocado

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Instructions

Defrosting the Shrimp

Place frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. Set aside.

Preparing the Juice Base

Add 2 cups of either the tomato juice or vegetable juice to a big mixing bowl.
Next, add the rest of the juice base ingredients, except for the Tabasco sauce, hot sauce. (You can also leave out the jalapeños if you prefer less spice and serve them on the side.)
Mix until well incorporated.
Add 2-4 drops of Tabasco sauce and 1-2 tablespoons of your favorite Mexican hot sauce. You can add more or less of both hot sauces depending on your spice preference. Both sauces add so much flavor so you definitely want to add at least a few drops of each.
Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill.

Cooking the Shrimp and Serving

Fill a medium pot halfway with water and bring to a boil. Add ½ teaspoon of salt and a squeeze of lime juice (about 1 tablespoon) to the water.
Fill a medium mixing bowl with cold water and lots of ice.
Add 6-8 shrimp to the boiling water. Cook for about 3-4 minutes, until the outside is pink and the flesh is opaque and a bit white. Using a slotted spoon, take the shrimp out of the boiling water and place in the ice bath to stop the cooking process.
Continue to cook the rest of the shrimp following the same steps. Only cook 6-8 shrimp at a time in order to keep the water boiling.
Once all the shrimp are cooked and in the ice bath, reserve one cup of the cooking liquid and place it in the refrigerator to cool.
Next, peel your shrimp (and devein if yours aren't already). For larger shrimp, cut them in half as it will be easier to scoop up with a spoon when you’re eating the cocktail.
Mix in the shrimp and chilled cooking liquid to the juice and vegetable mixture. Taste and adjust salt as necessary. If the shrimp cocktail is still not cold, add half a cup of ice to help it cool down.
Coctel de camarones is traditionally served in cocktail glasses or wine glasses, but you can also serve it in glass cups or bowls.
Provide diced cucumber, avocado and jalapeño (if not added already) for each person to add to their cocktail.

Notes

Using raw shrimp with shells work best. They are more flavorful and the cooking broth that is added to the cocktail also adds a great taste.
If you are short on time, you can use already cooked shrimp. If they are frozen, simply defrost them by placing them in cold water. Then add them right into the cocktail mixture. Add a full cup of ice to make up for the missing cooking liquid which helps make the cocktail less thick.
Place hot sauces on the table for anyone who likes extra spice.
Serve as is for a light meal or appetizer, or with a side salad for a more filling meal.
If you are not on Whole30, serve with a side of saltine crackers.
Store leftovers in an air-tight container in the refrigerator for 2-3 days.

Nutrition Information

Show Details

Serving 1 serving Calories 79kcal (4%) Carbohydrates 5.9g (2%) Protein 13.1g (26%) Fat 0.9g (1%) Cholesterol 111mg (37%) Sodium 651mg (27%) Potassium 245mg (7%) Fiber 0.9g (4%) Sugar 3.9g (8%) Calcium 24mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 79 kcal

% Daily Value*

Serving	1 serving
Calories	79kcal	4%
Carbohydrates	5.9g	2%
Protein	13.1g	26%
Fat	0.9g	1%
Cholesterol	111mg	37%
Sodium	651mg	27%
Potassium	245mg	5%
Fiber	0.9g	4%
Sugar	3.9g	8%
Calcium	24mg	2%
Iron	3mg	17%