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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!
Course Appetizer
Cuisine Mexican
Servings 4 Servings



  • 1 pound large uncooked shrimp cleaned and peeled
  • 5 cups water
  • Salt
  • 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!