Coctel De Camaron (Mexican Shrimp Cocktail)

Get ready for the ultimate refreshing seafood experience! This Mexican-style shrimp cocktail is a vibrant explosion of flavors that’ll transport you straight to a beachside restaurant in Acapulco.

What makes this coctel de camaron special is the perfect balance of sweet, tangy, and spicy flavors swimming in a perfectly seasoned broth. The tender shrimp, crisp vegetables, and creamy avocado create an irresistible combination that’s both light and satisfying.

Ingredients

For the Shrimp and Broth:

• 1 pound raw medium or large shrimp
• 4 cups water
• ¼ large white or yellow onion
• 1 medium carrot, peeled and halved
• 1 large garlic clove
• 2 bay leaves
• 1 teaspoon kosher salt
• Ice water bath for cooling

For the Cocktail:

• 8 oz Clamato juice
• ¼ cup ketchup
• ⅓ cup fresh lime juice
• 1 teaspoon Maggi seasoning
• 2 tablespoons hot sauce
• 2 cups reserved shrimp broth
• 2 large cucumbers, finely chopped
• 1 small onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 large jalapeños, finely chopped
• ½ cup cilantro, finely chopped
• Salt and pepper to taste
• 1 large avocado
• Tostadas or crackers for serving

Steps

1. Start by carefully peeling and deveining the shrimp. Keep those shells – they’re flavor gold! Set the peeled shrimp aside in the refrigerator while you make the broth.
2. For the broth, combine 4 cups water, onion, garlic, bay leaves, and salt in a medium pot. Bring to a gentle boil over medium-high heat. Add shrimp shells, cover, and simmer for 20 minutes to extract maximum flavor.
3. Remove and discard shells. Add peeled shrimp to the hot broth and cook for 2-3 minutes until they turn pink and curl into a loose ‘C’ shape. Watch carefully – straight shrimp means undercooked, tight ‘O’ shape means overcooked!
4. Immediately transfer shrimp to an ice bath using a slotted spoon. This “shocking” stops the cooking process and ensures perfectly tender shrimp. Let broth cool to room temperature.
5. In a large mixing bowl, combine Clamato, ketchup, lime juice, Maggi seasoning, and hot sauce. Add 2 cups of the cooled broth, or adjust to taste – remember, you can always add more but can’t take it out!
6. Gently fold in the chopped vegetables, cilantro, and cooled shrimp. Season with salt and pepper. Add diced avocado last to prevent browning.
7. Chill for at least 30 minutes – this resting time allows flavors to meld. Serve in chilled glasses or bowls with lime wedges and crispy tostadas on the side.

Smart Swaps

• Use cucumber instead of avocado for a lower-fat version
• Substitute poached fish for shrimp (cook for 4-5 minutes)
• Try V8 juice instead of Clamato for a vegetarian-friendly base

Make It Diabetes-Friendly

• Skip the ketchup and use 2 tablespoons tomato paste mixed with 1 teaspoon stevia
• Serve with keto-friendly crackers instead of tostadas
• Limit portion size to 1 cup per serving (approximately 15g net carbs)

Pro Tips

• Cut vegetables into uniform, small dice for the perfect bite
• Make broth up to 24 hours ahead for deeper flavor
• Keep shrimp and vegetables separate until serving if making ahead
• Always taste and adjust seasoning just before serving – cold dishes need more seasoning