Coctel de Camarones (Mexican Shrimp Cocktail)
User Reviews
5
-
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)
Description
Coctel de Camarones (Mexican Shrimp Cocktail) features shrimp cooked in lime and salted boiling water, then combined with a vibrant tomato juice base seasoned with diced Roma tomato, celery, onion, cilantro, jalapeño pepper, and a blend of spices including garlic powder, paprika, cayenne, and black pepper. The addition of citrus juices and Mexican hot sauces adds bright heat and tang. Fresh cucumber and avocado diced into the cocktail contribute a cool, crisp contrast. The mixture is chilled before serving, allowing flavors to meld and deliver a balanced, zesty taste.
The shrimp are cooked just until pink to preserve their tender texture, and the mix of spices with fresh herbs provides complex layers of flavor ranging from smoky paprika to fresh cilantro. The cocktail can be served as a refreshing appetizer or light meal and is enhanced by the inclusion of hot sauces for adjustable spice levels.
For serving, this shrimp cocktail works well on its own or accompanied by a simple side salad. Adding ice when using pre-cooked shrimp compensates for the absent cooking liquid, helping maintain a lighter consistency. Leftovers should be stored covered in the refrigerator and consumed within a few days.
Ingredients
Juice Base
- 2 cups tomato juice or vegetable juice
- 1 Roma tomato diced
- 1 celery diced stalk
- ¼ onion diced
- 2 tablespoon cilantro diced
- 1 jalapeno pepper diced; 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 black pepper ground
- orange juice of one
- lime juice juice of one lime
- ¼ teaspoon yellow mustard
- 2-4 drops Tabasco sauce
- 1-2 tablespoon hot sauce Mexican; prefer Valentina brand
Shrimp
- 1 lb Shrimp medium or large, skin on and deveined
- ½ teaspoon salt
- 1 tablespoon lime juice
To Serve
- 1 cucumber diced
- 1 avocado diced
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
- Use raw shrimp with shells on for the best flavor, as cooking liquid from peeling adds depth.
- If short on time, pre-cooked shrimp can be used; add ice cubes to the cocktail to adjust thickness.
- Offer hot sauces on the side for guests who prefer extra spice.
- Serve with saltine crackers if not following Whole30, or enjoy as a light meal or appetizer with a side salad.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
