Description
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!
Ingredients
Scale
- 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 stock (reserved from poaching) or clam juice
- 1 cup vegetable or tomato juice
- 2 large avocadoes, pitted and diced
- hot sauce
- Saltine crackers
- Tostadas
Instructions
- Boil: 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: Chill shrimp and reserved stock in the refrigerator for about 1 hour.
- Mix: In a bowl, combine shrimp, tomatoes, onions, cucumber, jalapeno, and cilantro. Add lime juice.
- Combine: Add ketchup and stir to combine.
- Liquid: Add 1 cup shrimp stock or clam juice and 1 cup vegetable juice (or use 2 cups Clamato juice).
- Avocado: Add avocados. Season with salt to taste. Gently stir to combine.
- Meld: Refrigerate for about 10 to 15 minutes to allow flavors to meld.
- Serve: Divide into cocktail glasses and serve with saltine crackers or tostadas.
Notes
You can use 1 cup shrimp broth (from poaching the shrimp) and 1 cup vegetable juice or 2 cups Clamato juice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 322 kcal
- Sugar: 9 g
- Sodium: 1921 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 381 mg
Keywords: Mexican Shrimp Cocktail, Coctel de Camarones, Shrimp Appetizer, Mexican Cuisine