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Home » Appetizers and Party Fare » Coctel de Camarones

Coctel de Camarones

Last updated on October 20, 2019. Originally posted on May 5, 2018 by Lalaine. 12 Comments

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Coctel de Camarones with shrimp, tomatoes, onions, cucumber, cilantro, jalapenos in clam and tomato juice cocktail. This Mexican Shrimp Cocktail is refreshing and seriously addictive! Serve with saltine crackers or tostadas for the best Mexican flavors.

coctel de camarones in a cocktaill glass
Coctel de Camarones

Coctel de Camarones is how I get through the oppressive California summer with sanity intact.

When days get too hot and sweaty, I lounge by the pool with a cocktail glass full of this Mexican shrimp cocktail on the one hand and an icy cold Corona on the other. Sometimes, for real and most times, make-believe.

cooked shrimp for coctel de camarones in a large clear bowl

How do You Cook Shrimp for Shrimp Cocktail

Most of the work of prepping the shrimp is peeling and deveining but once that’s out of the way, they take only about 2 to 3 minutes to cook depending on size.

In a pot, bring about 4 quarts of water and 1 teaspoon of salt for every pound of shrimp. Add the shrimps and as soon as the color changes to pink, drain from the liquid. Place in a bowl and refrigerate to cool completely. Season with salt and pepper to taste.

How do you Make Mexican Shrimp Cocktail

cooked shrimp, tomatoes, cucumber, onions, cilantro, and chili peppers in a clear bowl for Mexican-style shrimp cocktail

In a bowl, combine the shrimp and the prepared tomatoes, cucumber, onions, chili peppers, and cilantro.

squeezing lime juice on a bowl of shrimp, cucumber, tomatoes, onion, cilantro, and chili peppers for coctel de camarones

Squeeze lime juice on shrimp mixture.

cooked shrimp and chopped cucumber, tomatoes, onions, cilantro, chili peppers, and ketchup in a large bowl to make coctel de camaron

Add ketchup. Stir to combine.

pouring Clamato juice to a bowl of coctel de camarones

I used Clamato which is a commercial preparation made of tomato juice, clam broth, and spices for the caldo (cocktail juice) but you can substitute broth from poaching the shrimp or clam juice and vegetable juice.

Along with the lime and vegetable juices, freshly-squeezed orange juice or orange-flavored soda is also commonly added for flavor.

Coctel de Camaron with cucumber, tomato, onion, cilantro, chili peppers, clamato juice and avocados in a clear bowl

Add avocados, if desired. Adjust seasonings with salt and pepper to taste. Gently stir to combine.

Refrigerate for about 10 to 15 minutes to allow flavors to meld. Ladle into cocktail glasses, garnish with diced avocados and serve with saltine crackers.

Coctel de Camarones in cockail glass

This coctel de camaron is very easy to prepare; you can have a huge batch ready in 30 minutes or less! It’s brimming with fresh yet bold flavors you’ll love all year long!

Want more Mexican flavors in your life? This nopales salad is nutritious as it is delicious!

Coctel de Camarones in cockail glass
Print Recipe Rate this Recipe

Coctel de Camarones

4.42 from 24 votes
Coctel de Camarones with shrimp, tomatoes, onions, cucumber, cilantro, jalapenos in clam and tomato juice cocktail. This Mexican Shrimp Cocktail is refreshing and seriously addicting! Serve with saltine crackers or tostadas for the best Mexican flavors!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Keyword: coctel de camaron, coctel de camarones
Servings: 6 Servings
Calories: 322kcal
Author: Lalaine

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • juice from 2 limes
  • salt and pepper to taste
  • 3 Roma tomatoes, seeded and diced
  • 1 onion, peeled and diced
  • 1 large cucumber, peeled and diced
  • 2 jalapeno or Serrano peppers, seeded and chopped
  • 1/2 bundle cilantro, stems trimmed and chopped
  • 1/2 cup ketchup
  • 1 cup shrimp (reserved from poaching shrimp) or clam juice
  • 1 cup vegetable or tomato juice
  • 2 large avocadoes, pitted and diced

Serve with:

  • hot sauce
  • Saltine crackers
  • Tostadas

Instructions

  •  In a pot over medium heat, bring salted water into a boil. Add shrimp and cook for about 2 to 3 minutes or just until color changes. Drain shrimp, reserving 1 cup of the poaching liquid. 
  • Chill shrimp and reserved stock in the refrigerator for about 1 hour. 
  • In a bowl, combine shrimp, tomatoes, onions, cucumber, jalapeno, and cilantro. Add lime juice.
  • Add ketchup and stir to combine.
  • Add 1 cup shrimp stock or clam juice and 1 cup vegetable juice (or use 2 cups Clamato juice). 
  • Add avocados. Season with salt to taste. Gently stir to combine.
  • Refrigerate for about 10 to 15 minutes to allow flavors to meld.
  • Divide into cocktail glasses and serve with saltine crackers or tostadas.

Video

Notes

You can use 1 cup shrimp broth (from poaching the shrimp) and 1 cup vegetable juice or 2 cups Clamato juice.

Nutrition

Calories: 322kcal | Carbohydrates: 19g | Protein: 33g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 1921mg | Potassium: 791mg | Fiber: 6g | Sugar: 9g | Vitamin A: 930IU | Vitamin C: 39.8mg | Calcium: 253mg | Iron: 4.1mg
Tried this recipe? I'd love to see what you made!mention @Onionringsandthings and hashtag photo with #onionringsandthings
Coctel de Camarones in cockail glass
coctel de camarones in a cocktaill glass

 

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Filed Under: Appetizers and Party Fare, Fish and Seafood Tagged With: shrimp, vegetable juice

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Hello! My name is Lalaine and Welcome to Onion Rings and Things where you’ll find comfort food recipes, crafts, and printables. Read more...

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Reader Interactions

Comments

  1. Tommy Barnes says

    December 15, 2018 at 1:13 pm

    The classic way on the gulf coast around Veracruz is served in Sundae glasses with toasted saltine crackers. They layer the ingredients for visual effect.

    Reply
    • Lalaine says

      December 16, 2018 at 11:20 am

      How interesting! I need to try that one of these days. Thanks for the tip!

      Reply
  2. Israel Munive hernandez says

    November 18, 2018 at 5:55 pm

    5 stars
    I just make it…yummy in my tummy😊

    Reply
    • Lalaine says

      November 18, 2018 at 8:08 pm

      I am glad you enjoyed it 🙂

      Reply
  3. Chef Markus Mueller says

    June 24, 2018 at 5:32 am

    5 stars
    What a great idea for a summer appetizer . something different then all those shrimp cocktail glasses! I could probably eat the whole bowl though before positioning it into glasses ?

    Reply
    • Lalaine says

      June 27, 2018 at 3:54 am

      Hahaha, yes, the cocktail glasses are just for pictures. I usually just eat it straight from the bowl ?

      Reply
  4. Tyler Johnson says

    November 16, 2017 at 10:36 am

    Hi Lalaine! Recipe looks great! Where did you purchase that glassware? I have a customer who fell in love with them from your picture.

    Reply
    • Lalaine says

      November 18, 2017 at 9:52 pm

      Hello Tyler,

      I am sorry but I’ve had them for so long, I can’t remember where I got them. I go to thrift shops regularly for props also so I might have picked them up from there. 🙁

      Reply
  5. Tabitha @ Tabitha Talks Food says

    February 15, 2017 at 2:31 pm

    This looks so good!

    Reply
    • Lalaine says

      February 21, 2017 at 6:04 pm

      Thanks, Tabitha 🙂

      Reply
  6. Coco @ Opera Girl Cooks says

    July 30, 2013 at 11:00 am

    This sounds so perfect. A bowl of this and some tortilla chips and you’ve got a meal.

    Reply
    • Lalaine says

      July 30, 2013 at 10:45 pm

      Hi Coco

      Yes, a light and refreshing meal. Thanks for the visit. 🙂

      Reply

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