Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano), Friday Night Snacks and More...

Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Bookmark
Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano), Friday Night Snacks and More...

Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Mike Nadelman
We prepared this refreshing shrimp cocktail for the family during the hot summer. Being a Mexican-American family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled large shrimp (not over-cooked), ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
No ratings yet
Prep Time 1 hr
Cook Time 30 mins
Course Appetizer, Main Dish
Cuisine Keto, Mexican, Pescatarian, Seafood
Servings 4 Servings
Calories 295 kcal

Ingredients
  

Ingredients to cook the shrimp

  • 24 long shrimp
  • 1/2 onion any type
  • 2 bay leaves
  • 6 whole black peppers
  • salt to taste

Ingredients to prepare the sauce

  • 2 cups of water from the shrimp stew chilled
  • ½ cup of lemon juice
  • ½ cup of orange juice
  • 2 teaspoons Maggi juice
  • 2 teaspoons Worcestershire sauce
  • salt to taste
  • 2 cups tomato juice tomato, clamato, V8 or ketchup
  • 1/2 cup lemon juice from fresh lemons

Vegetables for the cocktail:

  • ½ onion onion of your choice
  • 1 medium cucumber
  • 3 tbsp chili peppers of your choice or hot sauce chopped
  • ½ cup finely chopped Cilantro

Instructions
 

  • Clean and remove vein heads, tails, and shells from shrimp.
  • Prepare a pot of boiling hot water and add onion, peppercorns and bay leaves. Cook for 5 minutes or until the onions begin to become soft. Add some salt to taste.
  • Turn off the stove, add the shrimp and cover until the shrimp are cooked and white in color. Remove the shrimp and place them in an ice bath carefully without water.
  • Reserve the leftover soup broth.
  • Prepare the vegetables by dicing them each with the cucumber being very small.
  • Whisk tomato or clam juice cocktail, lemon juice ketchup, Maggi and Worcestershire sauce and hot pepper sauce in a separate bowl.
  • Add the vegetables to the bowl but not the avocado or Cilantro. Stir in the shrimp carefully and then add some of the reserved broth. dressing into shrimp mixture. add the vegetables largest first, then the Cilantro. Gently fold in avocados or use as a garnish.
  • Cover and chill thoroughly, at least 1 hour.

Video

Nutrition

Calories: 295kcalCarbohydrates: 17gProtein: 47gFat: 4gSaturated Fat: 1gCholesterol: 423mgSodium: 1954mgPotassium: 875mgFiber: 1gSugar: 9gVitamin A: 1250IUVitamin C: 63mgCalcium: 207mgIron: 2mg
Tried this recipe?Let us know how it was!

Leave a Comment