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cocktaile de camarones

(1 rating)
earthbaker avatar
Recipe by
Shelia Senghas
@earthbaker
Concan, TX

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 guidance, we ate lunch prepared by a street vendor, and this is the only dish he prepared. The cocktail was exotic. The vendor told me his secret ingredient was Sprite, to give it a 'kick.' He gave me his recipe, and I prepare this for my family often. Viva la Mexico!

(1 rating)
yield 6 -8
prep time 25 Min
method Stove Top

Ingredients For cocktaile de camarones

  • 1 lg
    can or bottle of tomato juice
  • 2 lb
    medium or large shrimp cooked and deveined (or substitute with frozen, cooked shrimp, thawed)
  • 4 md
    tomatoes, diced
  • 1 md
    onion diced
  • 1 clove
    garlic, minced fine
  • 3
    avocados cubed
  • 1 can
    sprite
  • 3
    limes, juiced
  • 1/2 bunch
    cilantro leaves, chopped
  • dash
    tobasco (optional)
  • 2
    jalapeno peppers minced seeds and membranes removed(optional)
  • salt and pepper to taste (optional)
  • lime slices to garnish
  • crackers of your choice

How To Make cocktaile de camarones

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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