Description
Make this saucy coctel de camarones, a refreshing Mexican shrimp cocktail featuring succulent shrimp, crisp vegetables like cucumber and celery, creamy avocado, and a zesty tomato-based sauce.
Ingredients
Scale
- 1 pound medium shrimp, raw or cooked
- Kosher salt
- 1 cup chopped red onion
- 1 cup peeled, diced cucumber
- 1/2 cup chopped celery
- 1 jalapeno, minced
- 1 15-ounce can whole peeled tomatoes, chopped (or 1 1/2 cups freshly chopped tomatoes with juices)
- 1/2 cup ketchup
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 to 4 tablespoons hot sauce, to taste
- 1 avocado, cut into chunks
Instructions
- Step: If using raw shrimp, peel and devein them. Cook in boiling salted water for 2-3 minutes until opaque. Reserve a cup of the cooking water and chill it.
- Step: Cut half of the cooked shrimp into large chunks, leaving the other half whole for garnish.
- Step: In a bowl, combine the chopped shrimp, onion, cucumber, celery, jalapeno, tomatoes, ketchup, cilantro, lime juice, and hot sauce. Chill in the refrigerator.
- Step: Gradually stir in some of the chilled reserved cooking water until the cocktail reaches your desired consistency.
- Step: Before serving, add salt and additional hot sauce to taste, then gently fold in the avocado chunks.
- Step: Serve in individual glasses or bowls, topping each with the reserved whole shrimp, and pair with tortilla chips.
Notes
If tomatoes are in season, swap canned tomatoes for freshly chopped tomatoes with their juices. In a pinch, tomato juice or vegetable-based juice can substitute for the ketchup.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 255 kcal
- Sugar: 9 g
- Sodium: 1345 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 160 mg