Coctel De Camaron (Mexican Shrimp Cocktail)
Coctel De Camarones 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 dish in Sonora and Sinaloa.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Peel and deveined the shrimp. Reserve the shells.
- 2
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.
- 3
Remove the shrimp shells from the broth and discard.
- 4
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).
- 5
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.
- 6
Make the shrimp cocktail
- 7
In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
- 8
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.
- 9
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.