AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
COCKTAILE DE CAMARONES
An easy quick throw together main dish. This authentic Mexican cocktail is delicious and refreshing. It can also be served as a first course. About 13 years ago, while visiting friends in La Ceja, Gaunajauto, Mexico, in the Aztec Valley, we went for a day trip to Leon, which is the leather capital of Mexico, and at our friend's...
Provided by Shelia Senghas
Categories Other Sauces
Time 25m
Number Of Ingredients 14
Steps:
- 1. Cook the shrimp in boiling water until they turn pinkish white, about 5 minutes, rinse in cold water and then chill in the refrigerator at least one hour. Meanwhile prepare the other ingredients. In a large bowl combine: chilled tomato juice, tomato, onion, avocado, garlic, cilantro, and lime juice. Add the chilled shrimp and keep chilled until ready to serve.
- 2. When you are ready to serve, add: sprite, salt and pepper. Fill large goblets or bowls. To serve, place, lime slice, a few springs of cilantro, and a shrimp on the rim of the goblet. Set goblet on a plate and surround with crackers. Pass around the Tabasco and the minced Jalapeno's.
- 3. NOTE: To make this easy on yourself make this, an easy, no cook meal, with frozen, cooked shrimp. This is a delicious cold soup and is especially refreshing in the summer. It makes for a beautiful presentation for dinner parties, fiesta's, and gatherings with friends. I hope you enjoy the images I added of Leon, Guanajauto, Mexico, where I first encountered this dish.
COCTEL DE CAMARON (MEXICAN SHRIMP COCKTAIL)
Make and share this Coctel De Camaron (Mexican Shrimp Cocktail) recipe from Food.com.
Provided by Chef MomLid
Categories Mexican
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- * are optional items.
- Mix all items together in a glass bowl or other non-reactive container.
- Chill for 2 hours.
- Serve in glass with lime wedges.
Nutrition Facts : Calories 284.8, Fat 11.6, SaturatedFat 1.7, Cholesterol 142.9, Sodium 1169.2, Carbohydrate 29.7, Fiber 9.9, Sugar 13.9, Protein 20.4
COCKTAIL DE CAMARONES
I ordered shrimp cocktail at a Mexican restaurant not knowing what I was going to get but loving both Mexican food and shrimp I figured it would be good. It was delicious. So after a few attempts of creating this dish at home I finally got it right, and we have been enjoying it ever since. My boyfriend and I make a meal out of it.
Provided by Gracie Blakley
Categories Mexican
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- After you chop the tomatoes, onions and cilantro mix together in a bowl, add the diced jalapeno pepper.
- Add about 1-1/2 cups of tomato juice (V-8 is what I like to use).
- Then add about 2 tablespoons or more to taste of lime juice (lemon juice will do if you don't have lime and fresh is always better) Add garlic salt to taste do the same to the salt and pepper.
- Add the shrimp and avocado.
- Do a taste test to see if you may need to add one or more of the above ingredients.
- Cover and refrigerate about an hour or until ready to serve.
- Serve with crackers.
Nutrition Facts : Calories 427.3, Fat 17.6, SaturatedFat 2.9, Cholesterol 442, Sodium 526.3, Carbohydrate 17.8, Fiber 9.4, Sugar 6.3, Protein 51.3
SAUTEED SHRIMP COCKTAIL
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
- In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
- Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
COCTEL DE CAMARONES (LA COSTA STYLE MEXICAN SHRIMP COCKTAIL)
This recipe is from the cookbook, Tacolicious, and is easy to make ahead of time and it comes together quickly.
Provided by Broke Guy
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler.
- Line a rimmed baking sheet with aluminum foil.
- Place the tomato halves on it, cut side down. Broil until the tomatoes are softened and slightly charred (10-12 minutes). Allow to cool to room temperature.
- Combine 4 quarts water, 1/4 cup lime juice and 2 tablespoons salt in a large saucepan and bring to a boil over high heat.
- Add the shrimp and cook until they are fully cooked (about 3 minutes) . They should be bright pink-orange, curled and firm but not hard.
- Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover and refrigerate until cold.
- Combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
- When ready to serve, pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro and jalapeno. Stir gently to mix.
- Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.
Nutrition Facts : Calories 248.1, Fat 9.2, SaturatedFat 1.3, Cholesterol 214.9, Sodium 1015.8, Carbohydrate 17.8, Fiber 4.4, Sugar 9.4, Protein 25.1
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