Mexican Shrimp Cocktail (Coctel de Camaron)

Recipe courtesy Cousin Katie

I like to use raw shrimp and cook them in the shell for maximum flavor, but to save time, you can certainly buy cooked shrimp. I like to use the smaller shrimp for this so I can leave them whole, with the added bonus that they tend to not have such large veins that need removing. I had read some online recipes that added catsup to the sauce, which I was totally opposed to, but after tasting the sauce, it was exactly what was needed. I’m not a big catsup fan, but it’s perfect in here. I was also a little unsure at first if the sauce might be too thin, but that’s how it’s supposed to be, so serve it with a spoon (and chips!). This is so great to make ahead. It just gets better as it sits!

1 pound medium raw shrimp


1 cup chopped red onion

1 cup peeled, diced cucumber

1/2 cup chopped celery

2 ½ cups Clamato

1/4 cup chopped cilantro

Juice of a lime, about 2 Tbsp

¼ cup orange juice

3 tablespoons catsup

Hot sauce to taste (I used 3 tablespoons of Red Devil)

1 avocado, diced

Bring a medium saucepan of water to boil, add 1 tablespoon of salt and the shrimp (shells on). Cook the shrimp for 3-4 minutes or until the shrimp are just pink (do not overcook). Alternately, you can roast the shrimp in the oven, if you like. Remove the shrimp from the pan (or oven) and let cool. Peel them and de-vein, if necessary. Cut the shrimp into halves or thirds if using large shrimp, but reserve a few whole ones for serving.

Combine the shrimp with the remaining ingredients in a large bowl and taste for salt and add more hot sauce if desired. At this point it's best to put the whole shebang in the fridge and let it marinate for a couple of hours. when ready to serve, place in parfait glasses or goblets, topping each with one or two whole shrimp. Serve with tortilla chips on the side.