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–+ servings

Cóctel de Camarones

A vibrant, citrusy shrimp cocktail with layers of flavor and a refreshing twist, perfect for hot weather and gatherings.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 1 hour 25 minutes
Servings: 5 servings
Course: Appetizer, Snack
Cuisine: Mexican, Seafood
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

For the shrimp
  • 1 lb medium shrimp, peeled & deveined
  • 1 tsp salt
  • 1 lime juice of
For the cocktail sauce
  • 1 cup tomato juice (or Clamato for extra briny flavor)
  • ½ cup ketchup
  • ¼ cup fresh lime juice
  • 2 tbsp hot sauce (Valentina, Cholula, or Tapatío)
  • 1 tbsp Worcestershire sauce
  • ½ tsp black pepper
For the mix-ins
  • ½ cup red onion, finely diced
  • 1 cup fresh tomato, chopped
  • 1 cucumber peeled and diced
  • 1 jalapeño or serrano, minced (optional for heat)
  • ¼ cup fresh cilantro, chopped
  • 1 ripe avocado, diced
To serve
  • Tortilla chips or saltine crackers
  • Extra lime wedges

Method
 

Cooking the Shrimp
  1. Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until just pink and opaque. Drain, rinse under cold water, and toss with lime juice. Chill while you prep the rest.
Mixing the Sauce
  1. In a large bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, Worcestershire, and pepper.
Combining Ingredients
  1. Stir in the onion, tomato, cucumber, jalapeño (if using), cilantro, and the cooled shrimp. Mix gently to combine.
Chilling
  1. Cover and refrigerate for at least 1 hour to let the flavors meld. Trust me — it’s worth the wait.
Serving
  1. Just before serving, gently fold in the avocado. Spoon into glasses or bowls, and serve with tortilla chips, saltines, or extra lime.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 16gProtein: 20gFat: 10gFiber: 4gSugar: 7g

Notes

Make-ahead magic - Even better after a few hours in the fridge. Refrigerate leftovers in an airtight container for up to 2 days. Don’t freeze — the texture of the shrimp and avocado won’t hold up.

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