Can I cook the shrimp ahead of time?

Yes. Cook and chill shrimp up to 24 hours in advance. Combine with sauce and vegetables no more than 4 hours before serving to keep vegetables crisp.

How do I know when the shrimp are cooked through?

Shrimp are done when they turn pink and opaque throughout, and curl slightly. For 26/30 count, this takes 3–4 minutes in boiling water. Overcooked shrimp become tough and rubbery.

Can I substitute the Roma tomatoes?

Yes. Use cherry tomatoes (halved) or heirloom varieties. Avoid watery beefsteak tomatoes; they release too much liquid and dilute the sauce.

Yes, this recipe is naturally gluten-free if you use gluten-free shrimp bouillon powder. Check labels, as some brands contain additives.

How spicy is this cocktail?

Heat depends on jalapeño quantity and seeds. Removing seeds keeps it mild. Add or reduce jalapeños to taste.

Mexican Shrimp Cocktail (Coctel de Camarón)

Name: Mexican Shrimp Cocktail (Coctel de Camarón)
Prep time: 25 min
Cook time: 5 min
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 5 lbs large shrimp, peeled and deveined (26/30 count); 1/4 red onion; 2 cloves garlic; 2 bay leaves; 1 tbsp shrimp bouillon powder; 3 Persian cucumbers, finely diced; 1 bunch cilantro, finely chopped; 2 jalapeños, deseeded and finely diced; 1 medium red onion, finely diced; 4 Roma tomatoes, finely diced; 1/2 cup fresh lime juice (from about 4-5 limes); 32 oz Clamato juice; 1 tbsp Maggi seasoning sauce; 1 tbsp Worcestershire sauce; 1 cup orange soda; 1/2 cup ketchup; Tapatío hot sauce, to taste; Valentina hot sauce, to taste; 1 tsp lime pepper seasoning; 1 tsp orange pepper seasoning; 2 avocados, sliced or diced for serving; Tostadas, for serving; Saltine crackers, for serving; Lime wedges, for serving

CookOSBeta

Mexican Shrimp Cocktail (Coctel de Camarón) | CookOS

Ingredients

5 lbs large shrimp, peeled and deveined (26/30 count)
1/4 red onion
2 cloves garlic
2 bay leaves
1 tbsp shrimp bouillon powder
3 Persian cucumbers, finely diced
1 bunch cilantro, finely chopped
2 jalapeños, deseeded and finely diced
1 medium red onion, finely diced
4 Roma tomatoes, finely diced
1/2 cup fresh lime juice (from about 4-5 limes)
32 oz Clamato juice
1 tbsp Maggi seasoning sauce
1 tbsp Worcestershire sauce
1 cup orange soda
1/2 cup ketchup
Tapatío hot sauce, to taste
Valentina hot sauce, to tasteoptional
1 tsp lime pepper seasoning
1 tsp orange pepper seasoning
2 avocados, sliced or diced for serving
Tostadas, for servingoptional
Saltine crackers, for servingoptional
Lime wedges, for servingoptional

24 Ingredients

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Instructions

1
In a large pot, bring water to a boil with a quarter of a red onion, garlic cloves, and bay leaves to create an aromatic broth.
2
Add the shrimp to the boiling water and season with shrimp bouillon powder.
3
Cook for about 5 minutes, or until the shrimp are pink and curled into a 'C' shape. Do not overcook.
4
Remove the shrimp from the pot and immediately transfer them to an ice bath to stop the cooking process. Reserve about 1 cup of the shrimp cooking liquid (consommé).
5
While the shrimp cool, prepare the vegetables: finely dice the cucumbers, jalapeños, red onion, and tomatoes. Finely chop the cilantro.
6
In a very large mixing bowl, combine the Clamato juice, fresh lime juice, Maggi sauce, Worcestershire sauce, orange soda, ketchup, and hot sauce.
7
Add the lime pepper and orange pepper seasonings, followed by the reserved shrimp broth. Stir well to combine.
8
Taste the sauce and adjust seasonings as needed. It should be well-seasoned and flavorful.
9
Add all the diced vegetables and chopped cilantro to the sauce.
10
Add the cooled, cooked shrimp to the bowl and mix everything together until well combined.
11
Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld and the cocktail to chill completely.
12
Serve cold in a large cocktail glass or bowl. Garnish generously with sliced or diced avocado and an extra dash of hot sauce if desired. Serve with tostadas, saltine crackers, and lime wedges on the side.