Coctel de Camarones

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!

Course Appetizer

Cuisine Mexican

Keyword coctel de camaron, coctel de camarones

Prep Time 20

Cook Time 10

Total Time 30

Servings 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