Coctel de Camarones (Mexican Shrimp Cocktail Recipe)
Coctel de Camarones , also known as Mexican Shrimp Cocktail, is not the same as American shrimp cocktail. This recipe is more like a “salad in a glass”! It has cooked shrimp in a spicy, tangy, and chunky vegetable salsa that is ready in just 15 minutes. Eat by the spoonful or with some tortilla chips as an appetizer or quick lunch.
Servings 6
Calories198 kcal
Cost $ 2.00 per person
Equipment
- bowl
- cutting board
- knife
- spoon
- Glasses or platter
Ingredients
- ¼ cup white onion finely chopped
- 3 limes or about ¼ cup fresh lime juice (please do NOT use concentrate juice)
- 1 ½ cups tomato juice for a keto dish, use one without added sugar. You can make your own by mixing 1 cup of water with ½ cup of tomato sauce 1 cup ketchup, for a keto dish use one without added sugar
- 2 teaspoon hot pepper sauce OPTIONAL. If you’re not a fan of spicy foods, omit it
- Salt and pepper to taste
- 1 lb cooked shrimp peeled, deveined, and tail on or off depending on how you serve the shrimp. Use medium-size shrimp (tail off) if mixing it with the salsa. But use large shrimp (tail on) if serving rimmed on a shot glass or jumbo (tail on) if rimmed on a cocktail glass or when placing it on a platter. SEE NOTES on how to cook shrimp at home.
- 2 tomatoes finely diced
- 1 cucumber peeled and finely diced (OPTIONAL), but recommended
- 1 jalapeño pepper seeded and finely diced (use 2 for a spicier salsa)
- ¼ cup chopped cilantro
- 2 small avocados peeled and diced
Instructions
- In a large bowl, mix the onion with the fresh lime juice. Let stand for 10 minutes. TIP: You may rinse the chopped onion in a sieve under cold running water and then shake well in order to remove its bite if you are not a fan of onion.
- Next, mix in the tomato juice, ketchup, hot pepper sauce (optional), salt, and pepper. Then just add the cooked shrimp (only if serving mixed with the salsa to eat by the spoonful), tomatoes, cucumber, and jalapeño. Mix to combine and reserve.
- I like to gently mix in the cilantro and avocados right before serving. But if you prefer to mix them before chilling in the fridge, make sure to cover the dish very well to delay oxidation of the avocado.
- Cover and chill for at least 1 hour. Enjoy! If you prefer, serve the shrimp rimmed on a glass instead, so that you can dip it in the salsa and scoop the shrimp and salsa up with tortilla chips.
Recipe Notes
To save time, buy shrimp that is already deveined, cooked, and peeled.
Cooking shrimp for shrimp cocktail
It is a very simple process! Just bring water to a boil in a large pot. Drop deveined shrimp in boiling water and boil until shrimp curl into a loose ‘C’ shape. The cooking time depends on the size of the shrimp. I used jumbo shrimp for our Mexican shrimp cocktail – it takes about 3-4 minutes to cook and take on a pinkish color.
Then, drain and transfer shrimp into a bowl with ice (recommended) or run under cold water in a colander. Peel it and remove the tail only if you plan to serve the shrimp with the salsa.
Storage
Store this Mexican shrimp cocktail in an airtight container in the fridge for up to 2-3 days. Do not freeze!
Be aware the avocado may brown a little!
Nutrition
Calories: 198kcal | Carbohydrates: 16g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 478mg | Potassium: 770mg | Fiber: 7g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 39mg | Calcium: 79mg | Iron: 1mg
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