Why You’ll Love This Recipe
This Coctel de Camarones is the ultimate refreshing dish, combining the juicy sweetness of shrimp with a medley of crisp vegetables and the zest of lime and spicy jalapenos. It’s a delightful balance of flavors—tangy, savory, and slightly spicy—all in one bowl. The combination of clam and tomato juices creates a rich, flavorful base that perfectly complements the shrimp and vegetables. It’s an ideal dish for hot days or casual gatherings, and it pairs wonderfully with crispy crackers or tostadas. The best part? It’s quick and easy to make!
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 avocados, pitted and diced
Serve with:
- Hot sauce
- Saltine crackers
- Tostadas
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a pot over medium heat, bring salted water to a boil. Add the shrimp and cook for 2 to 3 minutes or until the shrimp turns pink. Drain the shrimp and reserve 1 cup of the poaching liquid.
- Chill the shrimp and the reserved stock in the refrigerator for about 1 hour.
- In a large bowl, combine the shrimp, tomatoes, onions, cucumber, jalapenos, and cilantro. Add the lime juice and mix well.
- Stir in the ketchup, then add 1 cup of the shrimp stock (or clam juice) and 1 cup of vegetable or tomato juice (or use 2 cups of Clamato juice).
- Gently fold in the diced avocados. Season with salt and pepper to taste and mix until all ingredients are well incorporated.
- Refrigerate for about 10 to 15 minutes to allow the flavors to meld.
- Serve in cocktail glasses, accompanied by saltine crackers or tostadas.
Servings and Timing
- Servings: 6 servings
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
Variations
- Spicy Coctel de Camarones: Add more jalapenos or a dash of hot sauce to give your cocktail extra heat.
- Citrus Twist: Use a mix of lime and orange juice for a sweeter, more complex citrus flavor.
- Vegetarian Option: Skip the shrimp and use a variety of diced vegetables such as zucchini, bell peppers, and celery to create a refreshing vegetable coctel.
- Ceviche Style: Marinate the shrimp in lime and lemon juice for a few hours before preparing the dish for a ceviche-like twist.
Storage/Reheating
Coctel de Camarones is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The shrimp may lose some of its texture as it sits, but the flavors will continue to meld and develop. It is not recommended to freeze this dish, as the shrimp and vegetables may not hold up well once thawed.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them thoroughly and remove any excess water before cooking.
2. Can I make this ahead of time?
Yes, Coctel de Camarones can be made ahead. Just refrigerate it for up to 1 hour to allow the flavors to meld. For best results, add the avocados just before serving to prevent them from browning.
3. Can I use Clamato juice instead of vegetable juice?
Yes, you can use Clamato juice for a more authentic flavor. It’s a mixture of tomato juice and clam juice, which enhances the cocktail’s savory taste.
4. Can I substitute the shrimp with another seafood?
Yes, you can use scallops, crab meat, or a mix of seafood. The recipe is versatile and can be adjusted based on your preferences.
5. Is this recipe spicy?
The recipe calls for jalapenos or Serrano peppers, which can add a mild to medium level of spice. You can adjust the spice level by using fewer peppers or omitting them entirely.
6. What do I serve with Coctel de Camarones?
Traditionally, this dish is served with saltine crackers or tostadas. Both options are perfect for dipping into the flavorful cocktail.
7. Can I use store-bought shrimp broth?
Yes, if you don’t have time to poach shrimp, you can use store-bought shrimp or clam broth as a substitute for the homemade stock.
8. Can I make this recipe without cilantro?
If you’re not a fan of cilantro, you can skip it or substitute with parsley for a milder herb flavor.
9. Can I use pre-cooked shrimp?
You can use pre-cooked shrimp if you’re in a hurry, but fresh, poached shrimp will provide a better texture and flavor.
10. How do I know when the shrimp is cooked?
Shrimp turns pink and opaque when it’s fully cooked. Avoid overcooking as it can become rubbery.
Conclusion
Coctel de Camarones is a deliciously refreshing Mexican appetizer that’s perfect for any occasion. With its balance of sweet shrimp, crunchy vegetables, and tangy cocktail base, it’s sure to impress. Whether you serve it for a family gathering or a casual meal, it brings the bright, bold flavors of Mexico straight to your table. Enjoy it with some crispy crackers or tostadas, and you’ll have a flavorful, addictive dish that will keep everyone coming back for more!
Coctel de Camarones
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Coctel de Camarones, or Mexican Shrimp Cocktail, is a fresh and vibrant appetizer made with shrimp, tomatoes, onions, cucumber, cilantro, and jalapenos, all mixed in a tangy cocktail base of clam and tomato juices. It’s refreshing, flavorful, and perfect for serving on warm days.
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 avocados, pitted and diced
Instructions
- In a pot over medium heat, bring salted water to a boil. Add the shrimp and cook for 2 to 3 minutes or until the shrimp turns pink. Drain the shrimp and reserve 1 cup of the poaching liquid.
- Chill the shrimp and the reserved stock in the refrigerator for about 1 hour.
- In a large bowl, combine the shrimp, tomatoes, onions, cucumber, jalapenos, and cilantro. Add the lime juice and mix well.
- Stir in the ketchup, then add 1 cup of the shrimp stock (or clam juice) and 1 cup of vegetable or tomato juice (or use 2 cups of Clamato juice).
- Gently fold in the diced avocados. Season with salt and pepper to taste and mix until all ingredients are well incorporated.
- Refrigerate for about 10 to 15 minutes to allow the flavors to meld.
- Serve in cocktail glasses, accompanied by saltine crackers or tostadas.
Notes
For an extra spicy kick, add more jalapenos or a dash of hot sauce.
If you’re making this ahead, add the avocados just before serving to prevent them from browning.
You can substitute Clamato juice for vegetable juice for a more authentic flavor.
This dish is best served fresh, but leftovers can be stored in the fridge for up to 1 day.
If you prefer less spice, use fewer jalapenos or omit them entirely.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 140mg
