EspañolLearn how to make this Mexican shrimp cocktail or Coctel de Camarón at home, ideal for the Lenten season but delicious on any day of the year, especially on hot days. A gluten-free and low-fat recipe.
This Mexican Shrimp Cocktail is one of those refreshing, yummy dishes that you can find in almost all seafood restaurants in Mexico. But is so easy to make that many families prepare it at home.
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What is Mexican Shrimp Cocktail?
Also known as coctel de camarón, it's a delightful combination of shrimp, lemon juice, vegetables, and tomato sauce that is served cold.
Some variations are made with tomato juices like V8 or clamato and paired with hot sauces. Some are very liquid, and others are thicker.
Some have vegetables like cucumber and celery; others are simpler by serving the shrimp in the tomato sauce.
My recipe is the one made by one of my cousins, it does not contain any juice, and the sauce is made with a combination of ketchup and fresh vegetables, a true delight.
The lime juice's acidity creates a perfect balance with the ketchup's sweetness, and together they create a fresh and sweet and sour sauce.
It can be as spicy as you like. Many people add a combination of hot spices to the sauce. We like to put serrano pepper in it.
If your family is not a fan of spicy foods, you can add a little jalapeno pepper for flavor or bell pepper to add texture without the heat.
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About Shrimp
The type of shrimp for the cocktail is of your particular taste, giant, medium, or small.
In this recipe, we will use the cocktail shrimp that is small and is already precooked and clean, but no matter what size you buy, the most important thing is that you get home with the freshest you can find.
Some of you may ask, “can I use frozen shrimp?” My answer will always be the same, of course, you can! Just try to defrost them just before preparing them by following the instructions on the package.
In the previous photo, you will see that the first one is the small cocktail shrimp; the middle one is frozen, clean, and precooked; while the latter is frozen and clean but raw.
If you can buy the deveined shrimp; if not, you will have to clean it first. Let's make it!
Mexican Shrimp Cocktail
6 portions
Ingredients
- 1 1/2 lb cocktail shrimp (approx 750 gm)
- 1 cup of Ketchup
- 2/3 cup lime juice (300 ml)
- 5 roma tomatoes, finely chopped
- 1 small white onion, finely chopped
- 1 avocado
- Cilantro, a large handful, chopped
- 1 serrano chile finely chopped
- 1 teaspoon salt
Equipment
Process
Make the sauce.
Chop finely tomatoes, onion, serrano pepper and cilantro.
Mix the ketchup, salt, and lemon juice. Add the vegetables, stir well, cover, and place in the refrigerator.
Prepare the shrimp.
Pour water into a medium bowl, add a teaspoon of salt, stir and heat until boiling.
Add the shrimp and cook for about a minute. * Please do not overcook them because they will get tough. As soon as they shrink a bit, become rounder and take on more vibrant color, take them out of the water.
Drain, rinse with cold water immediately to stop cooking and pour over the prepared sauce.
Serve immediately with crackers and avocado slices. For a gluten-free option, serve with toast instead of crackers.
Important Notes
If you are using raw shrimp, the cooking time will be a little longer; however, remember that shrimp cook very quickly and change from grayish to pale pink in seconds or minutes. In this case, about 3 minutes.
If you want it spicier, add another serrano pepper. If you want it a little less spicy, use a jalapeño pepper instead of the serrano pepper.
You can make a variation by adding finely chopped cucumber, celery, or jicama.
Buen Provecho!
More Seafood Recipes for Lent
Print the Recipe
Mexican Shrimp Cocktail
Ingredients
- 1 1/2 lb cocktail shrimp approx 750 gm
- 1 cup of Ketchup
- 2/3 cup lime juice 300 ml
- 5 roma tomatoes finely chopped
- 1 small white onion finely chopped
- 1 avocado
- Cilantro a large handful, chopped
- 1 serrano chile finely chopped
- 1 teaspoon salt
Utensilios
- Medium bowl
- Small pot
- Cups or bowls for serving
Instructions
Make the sauce.
- Chop finely tomatoes, onion, serrano pepper and cilantro.
- Mix the ketchup, salt, and lemon juice. Add the vegetables, stir well, cover, and place in the refrigerator.
Prepare the shrimp.
- Pour water into a medium bowl, add a teaspoon of salt, stir and heat until boiling.
- Add the shrimp and cook for about a minute. * Please do not overcook them because they will get tough. As soon as they shrink a bit, become rounder and take on more vibrant color, take them out of the water.
- Drain, rinse with cold water immediately to stop cooking and pour over the prepared sauce.
- Serve immediately with crackers and avocado slices. For a gluten-free option, serve with toast instead of crackers.
Nutrition
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
This shrimp cocktail recipe has been updated on February 24, 2021. This is the original photo taken in March 2013.
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