Tulo

Coctel de Camaron (Mexican Shrimp Cocktail) Recipe

A tall glass of coctel de camaron filled with pink shrimp, diced avocado, cucumber, and red onion in a reddish tomato-clamato sauce, garnished with cilantro and a lime wedge on the rim.
Photo by Alejandro Aznar on Pexels

Poaching the shrimp gently and shocking them in ice water right after keeps them plump and snappy instead of rubbery, while a clamato-and-ketchup base seasoned with lime and hot sauce gives the broth the tangy, savory depth that makes this different from a plain American shrimp cocktail.

Prep
25 min
Cook
5 min
Total
30 min
Servings
6

Ingredients

Servings6
  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 cups clamato juice (tomato-clam cocktail)
  • 1/2 cup ketchup
  • 1/3 cup lime juice, fresh
  • 1/2 cup white onion, finely diced
  • 1 cup roma tomato, finely diced
  • 1 cup cucumber, peeled and diced
  • 1/3 cup cilantro, chopped
  • 1 large avocado, diced
  • 2 tbsp hot sauce (such as Valentina or Tapatio)
  • 12 crackers saltine crackers or tostadas, for serving

Nutrition per serving

Calories
145
Protein
8g
Carbs
17g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a medium pot of water to a boil, salt it generously, and set a large bowl of ice water nearby.
  2. 2Add the shrimp to the boiling water and cook for 1 1/2 to 2 minutes, just until they turn pink and curl into a loose C shape.
  3. 3Drain the shrimp immediately and transfer them straight into the ice water for 2 to 3 minutes to stop the cooking, then drain again and pat dry.
  4. 4Chop the cooled shrimp into bite-sized pieces if large, or leave whole if using smaller shrimp.
  5. 5In a large bowl, whisk together the clamato juice, ketchup, lime juice, and hot sauce.
  6. 6Stir in the diced onion, tomato, and cucumber.
  7. 7Fold in the chopped shrimp and half of the cilantro, and refrigerate the mixture for at least 20 minutes to let the flavors meld.
  8. 8Just before serving, fold in the diced avocado gently so it doesn't turn to mush.
  9. 9Spoon into chilled glasses or bowls, top with the remaining cilantro, and serve with crackers or tostadas and extra lime wedges.

Tips & variations

  • Use the smallest shrimp (called cocktail or salad shrimp) if serving in small cups as an appetizer; they need only about a minute in the boiling water.
  • A splash of the shrimp poaching liquid, cooled, can replace part of the clamato for extra shrimp flavor if clamato isn't available.
  • For a spicier version, add finely diced serrano or jalapeno along with the onion.
  • Some Mexican coastal versions add diced cooked octopus or imitation crab alongside the shrimp for a mixed seafood cocktail.

Storage & reheating

Coctel de camaron is served cold and isn't reheated. Store leftovers (without avocado, if possible) covered in the refrigerator for up to 2 days; the shrimp texture and sauce hold up, but stir in fresh avocado when ready to eat rather than storing it in the mix, since it browns and softens quickly.

Tips from the Tulo kitchen

  • Chilling the serving glasses in the freezer for 10 minutes beforehand keeps the cocktail cold longer at the table.
  • If clamato tastes too sweet, cut it with a few tablespoons of plain tomato juice and a pinch more lime juice to balance it.

FAQ

What is coctel de camaron made of?

It's poached shrimp served cold in a tangy sauce built from clamato (or tomato juice), ketchup, and lime juice, mixed with diced onion, tomato, cucumber, cilantro, and avocado.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely in the refrigerator or under cold running water before poaching; wet, unthawed shrimp will steam unevenly and take longer to cook through.

What's the difference between coctel de camaron and regular shrimp cocktail?

American shrimp cocktail is usually just chilled shrimp served with a horseradish-spiked ketchup dip on the side, while coctel de camaron mixes the shrimp directly into a chilled tomato-clamato sauce along with vegetables, more like a chilled soup or salsa.

Can I make it without clamato juice?

Yes. Substitute plain tomato juice or V8, and add an extra squeeze of lime plus a pinch of salt to make up for the briny clam flavor clamato normally provides.

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