Mexican shrimp cocktail with orange juice

Mexican Shrimp Cocktail Recipe - WonkyWonderful

December 13, 2018 By Nicole Harris 2 Comments

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Mexican Shrimp Cocktail is more than just an appetizer. With meaty shrimp, creamy avocado, vegetables and a flavorful tomato sauce, this could be enjoyed as lunch or dinner. This recipe takes less that 20 minutes to prepare and is Gluten Free, Dairy Free, Keto, Low Carb, Paleo, Whole 30 friendly.

How To Make Easy Mexican Shrimp Cocktail Recipe

Shrimp cocktail is one of those foods that are just fun, flavorful and super simple to make. This Mexican version adds even more flavors and always reminds me of vacationing in Mexico. A sandy beach, cold margarita and we are transported to an imaginary beach vacation in the middle of winter!

Like I said, this is so easy to make. Just boil the shrimp, prep the ingredients, mix together and enjoy. Mexican Shrimp Cocktail is great for lunch, dinner or as a party food. It can easily be portioned out for meal prep or for feeding a crowd.

What goes in Mexican Shrimp Cocktail?

Shrimp
Celery
Jalapeno
Cucumber
Avocados
Cilantro
Onion
Limes
Orange
Tomato Juice
Tomato Sauce
Garlic
Hot Sauce

How do you cook raw shrimp for shrimp cocktail?

Bring water to a boil in a large pot. Drop shrimp in boiling water and boil until shrimp curl into a loose ‘C’ shape. Cooking time depends on size of shrimp.

Drain and transfer shrimp into bowl with ice or run under cold water.

How To Eat Mexican Shrimp Cocktail:

I like to eat it as is. It is also fantastic over rice, with warm tortillas, tortilla chips or on any preferred grains.

More for your Mexican Food cravings:

Pico de Gallo Recipe
Carne Asada Recipe
Homemade Refried Beans
Sheet Pan Chicken Fajitas
Authentic Pork Carnitas
Mexican Street Corn Salad

Tools You Need For This Recipe: Sharp Knife * Cutting Board * Microplane

…

Ingredients

2 Lbs Jumbo Shrimp
2 Celery Stalks, (sliced thin)
1 Jalapeno, (seeded, finely chopped)
1 Cucumber, (chopped)
2 Avocados, (peeled, pitted, chopped)
2 Handfuls Fresh Cilantro, (chopped)
1/2 Small White or Yellow Onion, (finely chopped)
2 Limes, (juice & zest)
1 Orange, (juice & zest)
11. 5 ounce Can Tomato Juice
1/2 Cup Tomato Sauce
2 Garlic Cloves, (grated)
Favorite Hot Sauce, (to taste)
Salt/Pepper, (to taste)

Instructions

Bring large pot of water to a boil. Add shrimp and boil until shrimp curl into a loose 'C' shape and are cooked through. Time will vary depending on size of shrimp. Drain and transfer to ice or run under cool water. Cut shrimp into bite sized chunks.
In large bowl combine shrimp, celery, jalapeño, cucumber, avocado, cilantro and onion.
In separate bowl combine lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt and pepper. Pour into shrimp mixture and stir.
Chill for 1+ hour then serve.

Notes

For strict Keto: swap the orange juice for extra lime juice

Nutrition Information

Yield 6
Amount Per Serving Calories 293Sodium 1357mgCarbohydrates 13gSugar 7gProtein 28g

This post contains affiliate links. Basically, I get a little kick back for sending you over to purchase. . . at no extra cost to you. Thanks for your support! Nutrition information on this recipe is approximate.

190

Filed Under: 30 Minute Meals

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Cóctel de Camarones (Mexican Shrimp Cocktail)

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Cóctel de Camarones – this delicious Mexican shrimp cocktail is packed full of flavor! The cold and spicy seafood, crisp cucumber and creamy avocado combo is insanely delicious yet easy to make!

This Mexican appetizer is especially refreshing on a hot day.

Or, serve in fancy glasses on a special occasion like Valentine’s Day!

If you’re looking for authentic cóctel de camarones you’re in the right place!

It’s so incredibly easy to make since the only thing you need to do is chop ingredients.

As with all recipes, everyone has their own special way of doing things a little differently.

This recipe is pretty basic, but I think it’s the best! All of the ingredients can be adjusted to your taste (more or less spicy, sweet, sour, etc)

I’ve also included some other ingredients you may like to add.

Cóctel de camarón ingredients

Shrimp – you can use any size you want. I like to use small ones or chop up big ones so there are pieces of shrimp in every bite.

They need to be cooked, peeled, shelled and deveined. You can also buy precooked shrimp already prepared.

Onion – white is preferred but yellow/Spanish onion or red will do as well
Jalapeños or serrano peppers – use serrano if you want some spice!
Cucumber – I peel mine since the skin can be bitter sometime, but you don’t have to
Tomatoes – Roma tomatoes are preferred, but whatever’s available will work
Cilantro – use more or less to taste
Clamato juice – it’s like tomato juice but with a briny tang. You could also use V8 juice
Ketchup – this thickens it up, but also adds some sweetness so add to taste
Avocados – they should be nice and ripe
Limes – I use 2 limes in the cocktail and serve extra on the side
Hot sauce – use your favorite. We like Valentina, Tapatío and Cholula. Let people add their own if some people don’t like it spicy.

Other ingredients:

Orange soda – some people say shrimp cocktail with orange soda is their secret ingredient. They will fight you on whether Orange Crush or Orange Fanta is the best.

I’ve tried adding it before and it’s personally too sweet for me. If that’s how you roll then go for it! Or you could use the juice of a fresh orange to jazz things up.

Celery – adds a nice crunch
Garlic – great flavor

If you have other ingredients you like to add to yours, please comment below!

How to make cóctel de camarones

Prepare the shrimp if they’re not already prepared.

Chop all the vegetables and add to bowl, except for the avocado.

Add the liquids – Clamato, ketchup, lime juice, etc – and stir everything together.

Taste and adjust ingredients to your liking, then gently stir in the avocado. You don’t want the avocado to dissolve.

Cover and refrigerate until chilled. The flavors will develop and blend together.

Serve with saltine crackers, tortilla chips, or my personal favorite – tostadas!

For other Mexican fiesta favorites be sure to check out my Mexican corn in a cup, ice cold agua de jamaica and picadillo recipe for easy tacos!

This shrimp cocktail was made in support of Cookies For Kids’ Cancer, a non-profit focused on pediatric cancer. I’ve joined many other bloggers today to raise awareness with our Valentine recipes

I’m so excited to participate in this Valentine’s event again! This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Donate here today.

Ingredients

1 lb shrimp, peeled and deveined
1/2 medium onion, diced
2 jalapenos, seeded and diced
1 cucumber, peeled and diced
2 Roma tomatoes, diced
½ cup cilantro leaves, chopped
2 cups clamato juice
1/2 cup ketchup
2 avocados, diced
Juice of 2 limes
Hot sauce, to taste
Saltine crackers, tostadas or tortilla chips, for serving

Instructions

In a large pot of water, boil shrimp for 4 minutes, or according to package instructions. Drain and plunge in cold water to stop cooking process. Peel, remove tail and devein, if not already done.
In a large bowl mix together shrimp, onion, jalapenos, cucumber, tomatoes, cilantro, clamato juice, ketchup, lime juice. Season to taste with hot sauce, salt and pepper. Gently fold in avocados.
Cover and chill until cold and flavors are blended. Serve with crackers or chips, extra hot sauce and limes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Clamato Juice
Valentina Hot Sauce

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 1415mgCarbohydrates: 38gFiber: 8gSugar: 15gProtein: 26g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk

Mexican Shrimp Cocktail Recipe - Mexican Cuisine: Main Dishes.

"Food" Mexican Shrimp Cocktail Recipe - Mexican Cuisine: Main Dishes. "Food"

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magazine "Food" No. 85 (147)
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Author:

Darya Uvaria

Portions:

4 preparation:

4, prepare:

4000 30 minutes

30 minutes

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Author of the recipe

Author: Daria Uvarova658 recipes

Energy value for a portion of

Calorius

Squirrels

Fat

Carbohydrates

404

15,0004 42

kcal

9000

Ingredients

portions

Peeled shrimp

550 g

Salt

2 tablespoons

soda

A pinch

Lima

6 tablespoons

White onions

240 g

Tomato paste

7.5 tablespoons

Ketchup

9000 1.5 glasses

Ruiled Kisinza (Coriandar)

3 tablespoons

Orange juice

2 tablespoons

pepper Chili

1 piece

raisins

to taste

Avocado

1 piece

0003

1 teaspoon

Cooking instructions

30 minutes

1 In a large bowl, salt the shrimp with 1 teaspoon of salt and sprinkle with baking soda. Leave in the refrigerator for 15 minutes.

Cheat Sheet How to prepare the shrimp

2In a medium bowl, combine 4 tablespoons of lime juice, onion, tomato puree, ketchup, cilantro, orange juice and red pepper.

Cheat Sheet How to Prepare Citrus Fruits

3 In a saucepan, combine 2.30 liters of water, the rest (2 tablespoons) of lime juice and 2 tablespoons of salt. Put the shrimp in the same place and cook on the stove over medium heat, remembering to stir occasionally. When the shrimp are ready, lower the heat to 76.67°C.

Oven thermometer tool

4 Drain the shrimp and rinse under cold running water. Cut the shrimp into 1.5 cm pieces. Place the shrimp in the sauce bowl and stir to coat with the sauce. Top the avocado and serve immediately, garnished with raisins, along with the hot sauce.

Mexican Shrimp Cocktail Recipe (Coctel de Camarones) - Cooking Recipes

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Mexican Shrimp Cocktail, made with boiled shrimp mixed with a delicious sauce of ketchup, onion, coriander and citrus juice, is a wonderful cold summer dish. But it's often too sweet, thanks in large part to all that ketchup. This version takes a little less saccharine notes by replacing some of the ketchup with tomato puree and is now perfect.

Why it works

Using a mixture of ketchup and tomato puree preserves the classic taste of the dish while reducing some of the sweetness for a more balanced result.
Starting shrimp in cold water and then heating to no more than 170°F produces the thickest and juiciest shrimp.
Quick-drying salt solution and baking soda make shrimp even juicy and tender.

Read More: Skip the Ketchup: How to Make the Best Mexican Shrimp Cocktail

Ingredients

1 3/4 lbs. shrimp, cleaned and dyed (see note)
2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon baking soda 9001
6 tablespoons fresh juice of about 8 limes, divided, more if needed
1 cup diced white onion (about 1/2 large onion)
3/4 cup tomato puree
1/2 cup ketchup
3 tablespoons of chopped cilantro chopped leaves and tender stems
2 tablespoons of fresh juice 1 orange
1 halapeno or serrano pepper, sown and finely chopped with cubes
salt, served
sliced Avocado,
. Hot Mexican sauce, such as Tapatio, to serve

Instructions

1.

In a large bowl, mix the shrimp with 1 teaspoon of kosher salt and baking soda until evenly coated. Transfer to refrigerator for 15 minutes.
2.

Meanwhile, in a medium bowl, combine 4 tablespoons of lime juice with onion, tomato puree, ketchup, cilantro, orange juice and jalapeno.
3.

In a medium saucepan, combine 2 liters of cold water with 2 tablespoons lime juice and 2 tablespoons salt. Add the shrimp, cook over medium heat and cook, stirring occasionally, until the temperature reaches 170°F on an instant read thermometer and the shrimp is just cooked through; adjust the temperature to make sure the temperature does not exceed 170°F.
4.

Carefully drain the shrimp, rinse under running cold water, then strain well. Cut the shrimp into 1/2 inch pieces. Add the shrimp to the sauce bowl and stir. Taste, then add more lime juice if you like.
Learn more

Mexican shrimp cocktail with orange juice

Mexican Shrimp Cocktail Recipe - WonkyWonderful

How To Make Easy Mexican Shrimp Cocktail Recipe

What goes in Mexican Shrimp Cocktail?

How do you cook raw shrimp for shrimp cocktail?

How To Eat Mexican Shrimp Cocktail:

Ingredients

Instructions

Notes

Nutrition Information

Reader Interactions

Cóctel de Camarones (Mexican Shrimp Cocktail)

Cóctel de camarón ingredients

Other ingredients:

How to make cóctel de camarones

Ingredients

Instructions

Recommended Products

Nutrition Information:

Mexican Shrimp Cocktail Recipe - Mexican Cuisine: Main Dishes.

Mexican Shrimp Cocktail Recipe (Coctel de Camarones) - Cooking Recipes

Why it works

Ingredients

Instructions

Learn more