Coctel de Camarón
Mexican Shrimp Cocktail
Poached shrimp meet a tangy ketchup-and-clam-juice broth brightened with lime and a splash of orange soda, Mexican shrimp-cocktail style.
Coctel de Camarón
✦ Antes de Empezar
Before you cook
Why does the recipe call for orange soda, and can I skip it?
A splash of orange soda (like Mexican Fanta) is a traditional touch in some coctel de camarón recipes that adds sweetness and fizz to balance the tangy lime and ketchup base — it's entirely optional, and fresh orange juice or simply leaving it out both work fine.
Ingredientes· 13View
- 1 1/2 pounds (680 g)Medium shrimp, peeled and deveined
- 1 cupKetchup
- 1 cupChilled clam juice or Clamato
- 1/3 cupFresh lime juice
- 1/4 cupOrange soda or fresh orange juice, optional
- 1/2Small white onion, finely diced
- 2Roma tomatoes, seeded and diced
- 1Cucumber, diced
- 1Serrano chile, minced
- 1/2 cupChopped cilantro
- 1Avocado, diced
- To tasteSalt and hot sauce
- As neededSaltine crackers or tostadas
Instrucciones
5 pasosCuece el camarón
Poach the shrimp
Poach the shrimp in gently boiling salted water for 2 to 3 minutes, until just opaque. Transfer to ice water, drain, and chop if large.
Prepara la salsa
Make the sauce
Whisk the ketchup, clam juice, lime juice, and optional orange soda into a pourable sauce.
Combina los ingredientes
Combine the ingredients
Add the onion, tomato, cucumber, serrano, cilantro, and shrimp.
Enfría y ajusta
Chill and adjust
Chill 20 minutes, then adjust the salt, lime, and hot sauce.
Sirve
Serve
Fold in the avocado and serve in wide glasses with crackers or tostadas.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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