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Per serving
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- 1
Get your ice bath ready
Fill a big bowl with ice water and set it right next to the stove. Poached shrimp waits for no one, so you want this ready before anything hits the heat.
- 2
Poach the shrimp
Bring 5 cups water and the kosher salt to a boil in a medium pot. Drop in the peeled, deveined shrimp and poach just 2 to 3 minutes, until they turn bright pink and curl. Don't walk away — overcooked shrimp go rubbery fast.
- 3
Shock and cool
Strain the shrimp and immediately dump them into the ice bath. This stops the cooking cold and keeps them plump and snappy. Let them chill while you build the sauce.
- 4
Mix the cocktail base
In a large bowl, stir together the Clamato, ketchup, orange soda, and lime juice until smooth. That splash of orange soda is the not-so-secret Mexican move — sweet, a little fizzy, totally worth it.
- 5
Add the fresh stuff
Finely dice the Roma tomatoes, English cucumber, jalapeño, and white onion, and roughly chop the cilantro. Stir it all into the sauce. Taste and add salt as needed — go easy, the ketchup and Clamato bring plenty.
- 6
Chill it out
Drain the shrimp from the ice bath and fold them into the sauce. Cover and refrigerate at least 2 hours so everything melds and gets ice cold. This is not the step to rush.
- 7
Dice avocado and serve
Right before serving, gently fold in the diced avocado so it stays creamy and doesn't turn to mush. Spoon into glasses or bowls and serve with saltines or tostadas for scooping.
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Cóctel de Camarón (Mexican Shrimp Cocktail)
Created by: TacoEveryDay
Ingredients
- 1 lb large shrimp
- 2 tsp kosher salt
- 1 1/4 cup Clamato juice
- 1 cup ketchup
- 1/4 cup orange soda
- 4 tbsp lime juice
- 2 Roma tomatoes
- 1 English cucumber
- 1 jalapeño
- 1/2 white onion
- 1 cup cilantro
- 1 avocado
- saltine crackers or tostadas
Instructions
- Get your ice bath readyFill a big bowl with ice water and set it right next to the stove. Poached shrimp waits for no one, so you want this ready before anything hits the heat.
- Poach the shrimpBring 5 cups water and the kosher salt to a boil in a medium pot. Drop in the peeled, deveined shrimp and poach just 2 to 3 minutes, until they turn bright pink and curl. Don't walk away — overcooked shrimp go rubbery fast.
- Shock and coolStrain the shrimp and immediately dump them into the ice bath. This stops the cooking cold and keeps them plump and snappy. Let them chill while you build the sauce.
- Mix the cocktail baseIn a large bowl, stir together the Clamato, ketchup, orange soda, and lime juice until smooth. That splash of orange soda is the not-so-secret Mexican move — sweet, a little fizzy, totally worth it.
- Add the fresh stuffFinely dice the Roma tomatoes, English cucumber, jalapeño, and white onion, and roughly chop the cilantro. Stir it all into the sauce. Taste and add salt as needed — go easy, the ketchup and Clamato bring plenty.
- Chill it outDrain the shrimp from the ice bath and fold them into the sauce. Cover and refrigerate at least 2 hours so everything melds and gets ice cold. This is not the step to rush.
- Dice avocado and serveRight before serving, gently fold in the diced avocado so it stays creamy and doesn't turn to mush. Spoon into glasses or bowls and serve with saltines or tostadas for scooping.