This Coctel De Camaron is better than your typical Shrimp Cocktail. It’s a cold mixture of cooked shrimp, cucumbers, onions, cilantro, lime, cilantro with a delicious broth. It’s a classic and popular seafood dish in Sonora and Sinaloa.
Calories per serving: 228 kcal | Carbs: 23g | Protein: 25g | Fat: 2g
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Much Better Than Your Typical Shrimp Cocktail
Hola gente bonita! Let’s talk about this recipe shall we?
Today I am sharing with you how to make a Shrimp Cocktail in your own kitchen like they do in Marisquerias (Mexican seafood restaurants). You’ll learn the trick on how to cook shrimp so that they stay large and do not shrink or become chewy.
This is a great dish to make for family and friends as everyone can just help themselves to a yummy bowl of this fresh, healthy and simple dish.
What I love about the most is that it’s light, healthy, with tons of protein and low fat. Eat Mexican food without the guilt!
Don’t confuse this shrimp cocktail with shrimp ceviche. Even though it has the similar ingredients, the difference is the way this cocktail is prepared. First we start with cooked shrimp (vs raw in ceviche), then we add some of the shrimp broth and way less lime juice! In the end, it’s similar, but definitely not the same.
This dish is a meal on its own or it can be served as an appetizer. The best pairing is with saltine crackers or corn tostadas. Oh and don’t forget to add one final squeeze of lime juice! It’ll brighten this dish even more.
Ingredients
There are two components for this recipe. 1) Making the shrimp broth then using it to make the juice, 2) the all the veggies for the cocktail.
- To make the broth and cook the shrimps you’ll need:
- Raw medium or large shrimp with shells on. This is important since we’ll use the shells to make the broth as they give lots of flavor.
- White or yellow onion, a carrot, fresh garlic, bay leaves, and salt.
- To make the juice in the cocktail:
- Clamato juice, ketchup, fresh lime juice, Maggi seasoning, your favorite hot sauce such as huichol (my favorite), cholula, tapatio, valentina, etc.
- And 2 cups reserved shrimp broth
- The veggies:
- cucumbers peeled, white onion, tomatoes, jalapeños or 1 serrano pepper, fresh cilantro, and avocado. Some people add celery but I skipped it this time.
- For serving: Fresh limes, tostadas, tortilla chips or saltine crackers.
*** Full ingredients & instructions are in the recipe card below.
Let’s Make Coctel De Camaron
Make ahead tip: Peel and deveined your shrimp a day ahead. You can also cook it and reserve the broth and shrimp in the refrigerator until ready to use.
- Make the broth: In a medium pot, add the water, onion, garlic, bay leaf and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
- Remove the shrimp shells from the broth and discard.
- Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).
- Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
- In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
- In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño (or serrano), cilantro, salt & pepper.
- Add the broth & clamato mixture and mix to integrate. Add the chopped avocado and mix gently to integrate.
- Chill coctel for at least 30 minutes in refrigerator. Serve in bowls or large seafood cups with tostadas, saltines or tortilla chips on the side. A slice of lime is always a must too.
Tips and Notes
- Use Fresh Shrimp: I know most likely you already know this but fresh, high-quality shrimp will give you the best flavor and texture. I actually like to use frozen shrimp as I know it was packaged as soon as it was caught.
- Avoid Overcooking: Shrimp cook quickly—usually within 2-3 minutes. As soon as they turn pink and curl into a “C” shape, remove them from the heat to prevent a rubbery texture.
- Shock in Ice Water: After cooking, immediately plunge the shrimp into ice water. This stops the cooking process and keeps the shrimp firm and juicy.
- Serve Cold: Chill the shrimp thoroughly before serving. They should be cold, not just cool, for the best taste.
How to Store
- Fridge: Coctel De Camaron is best enjoyed fresh: transfer to an airtight container or cover it tightly with plastic wrap. This helps prevent the shrimp from drying out and protects it from absorbing unwanted flavors from the fridge. Consume within 48 hours of preparation.
- Freezer: Not recommended
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Coctel De Camaron (Mexican Shrimp Cocktail)
Ingredients
To cook the shrimp and make the broth
- 1 pound raw medium or large shrimp (500g) about 30 large shrimps (see note #1) - with shells
- 4 cups water (1 liter)
- ¼ large white or yellow onion
- 1 medium carrot - peeled and sliced in half (lenghtwise)
- 1 large fresh garlic clove - sliced half way to release from flavor
- 2 bay leaves
- 1 teaspoon kosher salt
- A bowl with ice and water to cool the shrimps
For the coctel
- 8 oz Clamato juice
- ¼ cup ketchup
- ⅓ cup lime juice (about 3 or 4 juicy limes) - freshly squeezed
- 1 teaspoon Maggi seasoning
- 2 Tablespoons Your favorite hot sauce such as huichol (my favorite), cholula, valentina, etc.
- 2 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)
- 2 large cucumbers - peeled, seeds removed and finely chopped.
- 1 small onion - finely chopped
- 2 medium tomatoes - finely chopped
- 2 large jalapeños or 1 serrano pepper - finely chopped
- ½ cup chopped cilantro - finely chopped
- 1 teaspoon kosher or sea salt to taste
- black pepper to taste
- 1 large avocado or 2 medium ones (or more according to taste)
- Fresh limes, tostadas, tortilla chips or saltine crackers for serving.
Instructions
- Peel and deveined the shrimp. Reserve the shells.
- Make the broth: In a medium pot, add the water, onion, garlic, bay leaf and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.4 cups water (1 liter), ¼ large white or yellow onion, 1 large fresh garlic clove, 2 bay leaves, 1 teaspoon kosher salt, 1 pound raw medium or large shrimp (500g) about 30 large shrimps (see note #1)
- Remove the shrimp shells from the broth and discard.
- Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).
- Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
Make the shrimp cocktail
- In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.8 oz Clamato juice, ¼ cup ketchup, ⅓ cup lime juice (about 3 or 4 juicy limes), 1 teaspoon Maggi seasoning, 2 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.), 2 Tablespoons Your favorite hot sauce such as huichol (my favorite), cholula, valentina, etc.
- In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño (or serrano), cilantro, salt & pepper. Add the broth & clamato mixture and mix to integrate. Add the chopped avocado and mix gently to integrate.2 large cucumbers, 1 small onion, 2 medium tomatoes , 2 large jalapeños or 1 serrano pepper, ½ cup chopped cilantro, 1 teaspoon kosher or sea salt to taste, black pepper to taste, 1 large avocado or 2 medium ones (or more according to taste)
- Chill coctel for at least 30 minutes in refrigerator. Serve in bowls or large seafood cups with tostadas, saltines or tortilla chips on the side. A slice of lime is always a must too.
Notes
- I use a little more than a pound of raw shrimp since the skin will be removed and that will leave about a pound of just shrimp.
- Make ahead tip: Peel and deveined your shrimp a day ahead. You can also cook it and reserve the broth and shrimp in the refrigerator until ready to use.
Your Private Notes
Nutrition
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Fantástica receta! Mi cocktail luce como el tuyo y el sabor increíble. Thank you for sharing this fantastic recipe!
So Delicious. Thanks for sharing your recipe.
Excellent! Will be eating all summer long
Thank you Kelly! I’m so happy to hear you liked it. Stay well!
In Step 2 you say to add the “cooked” vegetables. I think this should be “chopped” as the veggies aren’t cooked!
Out-of-5, 7 or so stars for all the hard work and dedication for the recipes. This is most likely going to be one of the most Replenishing/Refreshing Coctel de Camarón I’ll make, It might be my 1st too! Thank you again, Ana Fria! Much Love, Andy Orozco
I ate about 3 large bowls of this coctel two days in a row! It brings me back to the days growing up in Mexico. This is a recipe that my family makes often when we get together. I hope you like this recipe as much as I do!
Please leave me a comment or question and I’ll get back to you asap. Stay well! xo, Ana