Classic Mexican Shrimp Cocktail Recipe for Coctel de Camarones

Mexican Shrimp Cocktail Recipe for Coctel de Camarones. Shrimp recipes. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

5 from 1 vote

Classic Mexican Shrimp Cocktail Recipe for Coctel de Camarones

Mexican Shrimp Cocktail Recipe for Coctel de Camarones

This classic Mexican shrimp cocktail recipe for coctel de camarones makes the kind of prawn cocktails in tall old-fashioned glasses that you’ll be served in Mexico at marisquerias – restaurants, eateries and market stalls specialising in mariscos or seafood, from ceviche and seafood soups and stews to fried seafood and grilled fish. All best washed down with icy Mexican cervezas.

Prep Time20

Cook Time5

Total Time25

Course: Dinner, Lunch, Seafood

Cuisine: Mexican

Servings:

Calories: 443kcal

Author: Lara Dunston

Ingredients

10 large shrimps / prawns peeled and deveined
2 large shrimps unpeeled, heads removed
1 can quality tomato puree
2 limes juice only
1 tbsp Worcestershire sauce
2 tbsp ketchup
2 tbsp Mexican hot sauce
2 tbsp extra virgin olive oil
4 tbsp Clamato – or liquid you boiled shrimps in
2 small purple shallots finely diced
1 fresh or pickled jalapeño or Serrano chilli finely diced
2 tsp chilli powder
1 tsp salt
1 tsp sugar
2 tbsp fresh coriander (cilantro), finely chopped
1 firm just-ripe avocado halved, pitted, diced

Garnish

2 whole prawns
lime slices
fresh coriander (cilantro) sprigs

Metric - US Customary

Instructions

Chill two tall sundae glasses in the refrigerator.
Bring a pot of water over high heat to a rolling boil, transfer the shrimp to a fine mesh strainer with handle or round deep fryer basket, set a timer and dip the shrimp into the boiling water for 2 minutes. Drain immediately and set aside to cool.
To a large mixing bowl, pour in the tomato puree, lime juice, Worcestershire sauce, ketchup, hot sauce, olive oil, Clamato (or liquid you cooked the prawns in), diced chillies, chilli powder, salt, sugar, and combine well.
Add the diced purple shallots, finely chopped fresh coriander (cilantro) and cooked peeled shrimps, stir through, cover, and refrigerate for 30 minutes, or longer if needed, until chilled.
Just before serving, add almost all the diced avocado to the bowl (set some aside for garnishing), gently stir the avocado through so it doesn’t break apart, then spoon it all into the chilled sundae glasses.
Garnish with the diced avocado, whole prawns, lime slices, and fresh coriander sprigs, and serve immediately with saltines, tortilla chips or tostadas on the side, lime wedges, and ice-cold Mexican beers.

Notes

To serve: lime wedges and saltines, restaurant-style tortilla chips or tostadas

Nutrition