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Authentic & Refreshing Mexican Shrimp Cocktail (Coctel de Camarones)

Close-up overhead view of a glass filled with vibrant mexican shrimp cocktail, featuring shrimp, avocado, and tomato sauce.
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Make this zesty Mexican Shrimp Cocktail, Coctel de Camarones, a refreshing seafood appetizer perfect for summer gatherings or a light meal. It features juicy shrimp in a tangy tomato-citrus sauce with fresh vegetables and avocado.

Ingredients

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  • 1 pound large shrimp, peeled and deveined (cooked or raw)
  • 1 cup clamato juice
  • 1/2 cup fresh lime juice
  • 1/2 cup ketchup
  • 1/4 cup fresh orange juice
  • 1/4 cup finely chopped white onion
  • 1/2 cup diced ripe tomato
  • 1/2 cup diced cucumber
  • 1-2 serrano peppers, seeded and minced (adjust to your spice preference)
  • 1/2 cup chopped fresh cilantro
  • 1 ripe avocado, diced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Optional: Hot sauce to taste
  • For serving: Tortilla chips or saltine crackers

Instructions

  1. If using raw shrimp, cook them first: Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process. Drain well and set aside.
  2. In a large glass bowl, combine the clamato juice, lime juice, ketchup, and orange juice. Whisk until fully mixed. This is your base sauce.
  3. Add the chopped onion, diced tomato, diced cucumber, minced serrano pepper, cilantro, salt, and pepper to the sauce. Stir gently to combine the vegetables.
  4. Gently fold the chilled shrimp into the vegetable and sauce mixture.
  5. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld. You want this dish very cold for the best taste.
  6. Just before serving, gently stir in the diced avocado. Taste and adjust salt or add hot sauce if you desire more spice.
  7. Serve immediately in chilled glasses or bowls, offering tortilla chips or crackers on the side for scooping.

Notes

  • For the most authentic flavor, use high-quality, ripe tomatoes.
  • You can prepare the sauce and chop the vegetables up to 4 hours ahead of time. Add the shrimp and avocado just before serving.
  • If you prefer a smoother sauce, you can blend a portion of the liquid base before adding the chopped vegetables.
  • This is a healthy Mexican seafood option, naturally low in fat.

Nutrition

Find it online: https://eatableempress.com/mexican-shrimp-cocktail-recipe-easy/