Coctel de Camarones (Mexican Shrimp Cocktail)
User Reviews
5
Coctel de Camarones (Mexican Shrimp Cocktail)
Description
This cocktail features cooked medium to large shrimp that are combined in a sauce blending ketchup and vegetable juice, typically V8, giving the dish a vibrant red hue and savory tanginess. Horseradish and hot sauce add adjustable heat, balanced by fresh lime juice and subtle garlic powder. The addition of diced red onion, finely chopped jalapeño, and cilantro provide freshness and textural contrast.
Chopped avocado is folded in just before serving, lending creaminess that softens the spice and adds richness. After mixing, the cocktail is chilled for several hours to meld flavors and develop a crisp, cool profile.
Traditionally served in small glasses accompanied by saltine crackers or corn tortilla chips, it works well as a light starter or snack with a balance of bright, spicy, and creamy elements.
If cooking shrimp, they are poached in well-salted boiling water for about two minutes until pink, then shocked in ice water to halt cooking and firm their texture. The cocktail can be refrigerated up to three days but should be discarded if it develops a strong fishy odor. Nutrition information excludes crackers or chips.
Ingredients
Mexican Shrimp Cocktail:
- 1/2 cup ketchup
- 1 1/2 cups vegetable juice recommend V8
- 1 to 2 tablespoons horseradish (add more or less according to spicy tolerance)
- lime juice juice of 2 limes
- 1/2 teaspoon hot sauce recommend Tabasco, bottled
- 1/8 teaspoon garlic powder
- 1/4 cup red onion diced
- 1 jalapeño diced (optional)
- 1/4 cup cilantro chopped
- 1 pound Shrimp shelled, deveined, and cooked, medium to large
- 1 avocado pitted, peeled, and chopped
- saltine cracker for serving, or tortilla chips
Instructions
Mexican Shrimp Cocktail:
- Stir together the ketchup, vegetable juice, horseradish, lime juice, hot sauce, and garlic powder until well combined. Taste and add more chile or hot sauce if you would like it spicier.
- Add the onion, jalapeno (if using), cilantro, and shrimp and mix well. Gently stir in the avocado.
- Cover and refrigerate 2 to 3 hours.
- Serve in 4-ounce glasses with saltine crackers or corn tortilla chips.
Notes
- To cook shrimp, boil in heavily salted water for 2 minutes until pink, then chill in ice water to stop cooking.
- Traditionally served with saltine crackers, but tortilla chips may be used.
- Refrigerate the shrimp cocktail for up to 3 days; discard if it develops a strong fishy smell.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1328mg | 55% |
| Potassium | 630mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1076IU | 22% |
| Vitamin C | 41mg | 46% |
| Calcium | 190mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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