As a kid, I remember the Coctel de Camarones or Mexican Shrimp Cocktail, that my Dad would prepare. And as a kid, I also remember that it was mostly for the adults, lol! We would get a little taste and we were happy as could be. I mean feeding Coctel de Camarones to 8 kids plus 2 adults could get pretty expensive. My family’s recipe was pretty close to this one, minus the Clamato juice. We would use V-8 juice instead and make it really spicy. It’s great as starter for a special meal or as a light meal on it’s own.
Coctel de Camarones-Mexican Shrimp Cocktail
Only on special occasions would my family prepare coctel de camarones(shrimp cocktail). Growning up in a family with roots form Northern Mexico, it was alot of beans, rice, egss, meat and potatoes. The shrimp was a delicious change of pace!
- 1 pound large uncooked shrimp cleaned and peeled
- 5 cups water
- 1 1/4 cups ketchup I used a spicy ketchup
- 1 1/4 cups Clamato juice
- 2 cups english cucumber diced
- 1 to 2 serranos minced
- 2 roma tomatoes seeded, diced
- 1/3 cup white onion finely diced
- 1/3 cup cilantro chopped, plus more for garnish
- 1 large avocado diced
- Juice of 3 to 4 key limes
- Salt and pepper to taste
- Valentina or Tapatio hot sauce to taste
- Saltine crackers or tostadas
- Poach the shrimp in boiling, salted water for just 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water, set aside.
In a large bowl, combine all of the ingredients in the order listed. Taste for salt, pepper and hot sauce. Drain the chilled shrimp and add to the sauce mixture. Cover and chill for 1 hour before serving. Serve with saltine crackers, garnish with more cilantro.
During the summer, I like to add a few fresh fruits to mt coctel de camarones. Mango, peaches and jicama are a tasty addition to garnisg you Mexican shrimp cocktail!