AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
COCKTAIL DE CAMARONES
I ordered shrimp cocktail at a Mexican restaurant not knowing what I was going to get but loving both Mexican food and shrimp I figured it would be good. It was delicious. So after a few attempts of creating this dish at home I finally got it right, and we have been enjoying it ever since. My boyfriend and I make a meal out of it.
Provided by Gracie Blakley
Categories Mexican
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- After you chop the tomatoes, onions and cilantro mix together in a bowl, add the diced jalapeno pepper.
- Add about 1-1/2 cups of tomato juice (V-8 is what I like to use).
- Then add about 2 tablespoons or more to taste of lime juice (lemon juice will do if you don't have lime and fresh is always better) Add garlic salt to taste do the same to the salt and pepper.
- Add the shrimp and avocado.
- Do a taste test to see if you may need to add one or more of the above ingredients.
- Cover and refrigerate about an hour or until ready to serve.
- Serve with crackers.
Nutrition Facts : Calories 427.3, Fat 17.6, SaturatedFat 2.9, Cholesterol 442, Sodium 526.3, Carbohydrate 17.8, Fiber 9.4, Sugar 6.3, Protein 51.3
COCTEL DE CAMARON (MEXICAN SHRIMP COCKTAIL)
Make and share this Coctel De Camaron (Mexican Shrimp Cocktail) recipe from Food.com.
Provided by Chef MomLid
Categories Mexican
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- * are optional items.
- Mix all items together in a glass bowl or other non-reactive container.
- Chill for 2 hours.
- Serve in glass with lime wedges.
Nutrition Facts : Calories 284.8, Fat 11.6, SaturatedFat 1.7, Cholesterol 142.9, Sodium 1169.2, Carbohydrate 29.7, Fiber 9.9, Sugar 13.9, Protein 20.4
COCTEL DE CAMARONES (LA COSTA STYLE MEXICAN SHRIMP COCKTAIL)
This recipe is from the cookbook, Tacolicious, and is easy to make ahead of time and it comes together quickly.
Provided by Broke Guy
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler.
- Line a rimmed baking sheet with aluminum foil.
- Place the tomato halves on it, cut side down. Broil until the tomatoes are softened and slightly charred (10-12 minutes). Allow to cool to room temperature.
- Combine 4 quarts water, 1/4 cup lime juice and 2 tablespoons salt in a large saucepan and bring to a boil over high heat.
- Add the shrimp and cook until they are fully cooked (about 3 minutes) . They should be bright pink-orange, curled and firm but not hard.
- Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover and refrigerate until cold.
- Combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
- When ready to serve, pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro and jalapeno. Stir gently to mix.
- Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.
Nutrition Facts : Calories 248.1, Fat 9.2, SaturatedFat 1.3, Cholesterol 214.9, Sodium 1015.8, Carbohydrate 17.8, Fiber 4.4, Sugar 9.4, Protein 25.1
COCTEL DE CAMARóN
Steps:
- Combine V8 juice, ketchup, lime juice, hot sauce, and salt in medium bowl. Add cucumber, onion, and shrimp and stir until evenly coated. Stir in avocado and cilantro. Portion cocktail into individual bowls or glasses and serve immediately, passing saltines, lime wedges, and extra hot sauce separately.
- First, cook and cool shrimp. Cut each into 3 pieces
COCTEL DE CAMARONES - MEXICAN SHRIMP COCKTAIL APPETIZER
From Chef Jeff Smedstad of Elote Cafe, Sedona AZ and The Elote Cafe cookbook. He reveals the secret ingredient in this recipe. I'm not sure which ingredient that is, maybe the catsup? Eh, who cares, this rocks! It's kinda like a gazpacho packed with shrimp. My two favorite things in a schooner! Serve with saltine crackers or crispy tortillas fro dipping & scooping. Enjoy! NOTE: cook = chill time and does NOT include time to cook shrimp. See my recipe for Recipe#288186
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the shrimp using recipe Recipe#288186 , chill completely.
- Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
- In a bowl mix all the remaining ingredients and pour over shrimp.
- Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Nutrition Facts : Calories 260.5, Fat 8.3, SaturatedFat 1.2, Cholesterol 22.7, Sodium 1548.8, Carbohydrate 43.9, Fiber 6.5, Sugar 17.2, Protein 6.8
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