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