Coctel De Camarones Recipe

Name: Hank's Garage and Grills Coctel De Camarones Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb medium shrimp (peeled, deveined, tails optional); 2 cups clam juice or water (for poaching); 1 to taste bay leaf; 1 tsp salt; 6 to taste black peppercorns; 1 cup ketchup; 1 tsp prepared hot sauce (e.g., Valentina or Tabasco); 1 /4 cup fresh lime juice; 2 tbsp fresh orange juice; 1 tsp Worcestershire sauce; 1 tsp tomato paste (optional, for richer color); 1 tsp salt; 1 tsp black pepper; 1 each medium tomato, seeded and finely diced; 1 each small white onion, finely diced; 1 cup English cucumber, seeded and diced (or jicama); 1 each ripe avocado, diced; 1 /4 cup fresh cilantro, chopped; 1 each jalapeño, seeded and minced (optional); 0 to taste diced cucumber or additional cilantro; 4 each lime wedges; 8 each salted tostadas, soda crackers, or tortilla chips

Inspired by Hank's Garage and Grill

Time45m

Serves4

Mexican shrimp cocktail

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Ingredients

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Shrimp and seafood

1 lb medium shrimp (peeled, deveined, tails optional)

2 cups clam juice or water (for poaching)

1 to taste bay leaf

1 tsp Celtic sea salt

6 to taste black peppercorns

Cocktail base

1 cup Ketchup

1 tsp prepared hot sauce (e.g., Valentina or Tabasco)

1 /4 cup Fresh lime juice

2 tbsp fresh orange juice

1 tsp Original Worcestershire Sauce

1 tsp tomato paste (optional, for richer color)

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables and mix-ins

1 each medium tomato, seeded and finely diced

1 each small white onion, finely diced

1 cup English cucumber, seeded and diced (or jicama)

1 each ripe avocado, diced

1 /4 cup Fresh cilantro, chopped

1 each jalapeño, seeded and minced (optional)

To serve / garnish

0 to taste diced cucumber or additional cilantro

4 each Lime wedges

8 each salted tostadas, soda crackers, or tortilla chips

Method

Prepare and cook shrimp

Poach shrimp

Place the clam juice (or water) in a medium saucepan with the bay leaf, salt and peppercorns. Bring to a gentle simmer over medium heat. Add the shrimp and poach until just opaque and firm, about 2–3 minutes depending on size. Do not boil. Remove shrimp promptly and transfer to an ice bath to stop cooking. Once cool, drain and pat dry. Chop shrimp into bite-size pieces if desired.

Make cocktail base

In a large mixing bowl, combine the ketchup, hot sauce, lime juice, orange juice, Worcestershire sauce and tomato paste (if using). Whisk until smooth. Season with the salt and black pepper. Taste and adjust acidity or heat by adding more lime juice or hot sauce in small increments.

Prepare vegetables and mix-ins

Add the diced tomato, finely diced onion, diced cucumber (or jicama), chopped cilantro and minced jalapeño (if using) to the cocktail base. Stir to combine so the vegetables are evenly coated.

Combine shrimp with cocktail

Gently fold the cooled, chopped shrimp into the cocktail mixture. Taste and adjust seasoning (salt, pepper, hot sauce or lime) as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld—up to 2 hours is ideal. If refrigerating longer, add the avocado only just before serving to prevent browning.

Finish and serve

When ready to serve, gently fold in the diced avocado and check final seasoning. Spoon the cocktail into individual glasses or a large bowl. Garnish with extra cilantro and lime wedges. Serve with tostadas, crackers, or tortilla chips on the side for scooping.