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!
Keyword coctel de camaron, coctel de camarones
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
2poundslarge shrimp, peeled and deveined
juice from 2 limes
salt and pepper to taste
3Roma tomatoes, seeded and diced
1onion, peeled and diced
1large cucumber, peeled and diced
2jalapeno or Serrano peppers, seeded and chopped
1/2bundlecilantro, stems trimmed and chopped
1cupshrimp (reserved from poaching shrimp) or clam juice
1cupvegetable or tomato juice
2large avocadoes, pitted and diced
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.
You can use 1 cup shrimp broth (from poaching the shrimp) and 1 cup vegetable juice or 2 cups Clamato juice.