Coktel de Camaron (Shrimp cocktail). A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. Mexican Shrimp Cocktail (Coctel de Camarones) Recipe.
This Coctel de Camarones (Mexican Shrimp Cocktail) is the love child of a few bottles of Clamato I had in the pantry and a bag of jumbo shrimp from the freezer. Coctel de Camarones is another one of those Mexican restaurant go-tos. It's unlike the traditional shrimp cocktail in that, instead of a thick paste of cocktail sauce, it's. You can cook Coktel de Camaron (Shrimp cocktail) using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Coktel de Camaron (Shrimp cocktail)
- It’s 1 1/2 gallon of Clamato.
- You need 1 cup of ketchup.
- Prepare 2 lb of shrimp (tails on).
- Prepare 1 1/2 cup of onion or to taste.
- You need 3 of diced tomatoes.
- It’s 1 bunch of cilantro chopped.
- It’s 2 large of avacados diced.
- It’s 3 of diced jalapenos.
- You need 1 of diced cucumber.
As a kid, I remember the Coctel de Camarones or Mexican Shrimp Cocktail, that my Dad would prepare. And as a kid, I also remember that it was mostly for the adults, lol! We would get a little taste and we were happy as could be. Coctel de Camarones, or Mexican Shrimp Cocktail, is an easy recipe that is low in calories and incredibly YUMMY!
Coktel de Camaron (Shrimp cocktail) instructions
- remove tails from shrimp (do not throw away) fill large pot half way w water throw tails in water yes the tails and shell! add half and onion..
- bring water w taills shells and onion to a boil….
- remove tails shells and onion from boiled water… add 1/2 gallon of clamato (not sure if its a gallon its the big bottle).
- bring water n clamato to a boil slowly mixing in cup of ketchup.
- remove from heat and add shrimp….do this after its cooled for a lil so shrimp doesnt turn rubbery.
- once compleatly cooled add vegetables…. and enjoy w sum salted crackers a lil lime juice is tasty also the colder the cocktel is the better it tastes.
It's seafood heaven in every bite. On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. Finally, Hubby got his chance to explain that American Shrimp Cocktail and Mexican Coctel de Camarones are two very different dishes. Coctel de Camarones is more of a soup, served at room temperature, made with cooked shrimp, chopped tomato, onion, cucumber, avocado and ketchup.