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Coctel de Camaron

Mexican shrimp cocktail, or coctel de camaron, combines chilled shrimp with a tangy Clamato and lime sauce. Cucumber, jalapeño, cilantro, and avocado add fresh crunch and creaminess.
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Prep Time 15 minutes
Cook Time 3 minutes
Chilling 25 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the shrimp
  • 8 cups water
  • 1 tbsp kosher salt
  • 1 lb shrimp medium, raw, peeled and deveined
For the cocktail
  • 1 cup Clamato
  • 0.5 cup ketchup
  • 0.25 cup lime juice fresh
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 0.5 red onion medium, finely diced
  • 0.5 cup cucumber diced
  • 1 jalapeño small, seeded and finely diced
  • 0.25 cup cilantro fresh, chopped
  • 1 avocado medium, diced

Equipment

  • 1 4-quart saucepan

Method
 

Cook the shrimp
  1. Bring the water and kosher salt to a boil in a 4-quart saucepan.
  2. Add the shrimp and cook at a gentle simmer for 2 to 3 minutes, until opaque and firm and the thickest shrimp reaches 145°F.
  3. Drain the shrimp.
  4. Spread the shrimp on a plate.
  5. Refrigerate for 20 to 30 minutes, until cold.
Make the cocktail
  1. Stir the Clamato, ketchup, lime juice, Worcestershire sauce, and hot sauce together in a large bowl.
  2. Stir in the red onion, cucumber, jalapeño, and cilantro.
  3. Fold in the chilled shrimp and avocado.
  4. Serve cold.

Notes

Chill the shrimp completely before folding it in so the avocado stays intact. Refrigerate leftovers in an airtight container and eat within 1 day; freezing is not recommended. For a lower-sodium option, use low-sodium Clamato.