Cóctel de Camarón (Mexican Shrimp Cocktail)

(from largomason’s recipe box)

We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate, do not add the salt in step 1. The balanced flavor of Valentina, Cholula, or Tapatío hot sauce works best here. If using a spicier, vinegary hot sauce such as Tabasco, start with half the amount called for and adjust to your taste after mixing. Saltines are a traditional accompaniment, but tortilla chips or thick-cut potato chips are also good. Serve this dish as an appetizer or light meal.

Source: https://www.americastestkitchen.com/recipes/11905-mexican-shrimp-cocktail-coctel-de-camaron


  • 1 1/4 pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
  • 1/4 teaspoon table salt, plus salt for cooking shrimp
  • 1 cup V8 juice, chilled
  • 1/2 cup ketchup
  • 3 tablespoons lime juice (2 limes), plus lime wedges for serving
  • 2 teaspoons hot sauce, plus extra for serving
  • 1/2 English cucumber, cut into 1/2-inch pieces
  • 1 cup finely chopped red onion
  • 1 avocado, halved, pitted, and cut into 1/2-inch pieces
  • 1/4 cup chopped fresh cilantro
  • Saltines


  1. Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, cut each shrimp crosswise into 3 pieces.

  2. 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.

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