Coctel de Camarones with Avocado, Cucumber and Lime

Steps

1. Step 1

   Bring a medium saucepan of water (about 2 quarts) to a boil with the salt and the squeezed halves of 1 lime. Have a bowl of ice water ready beside the stove.

   8 min

   • 1 tbsp salt
   • 1 lime
2. Step 2

   Drop in the shrimp, turn off the heat, and let them sit until just pink and opaque, 2 to 3 minutes. Scoop them straight into the ice water to stop the cooking, then drain well and pat dry. Cut each shrimp in half crosswise if they are very large.

   3 min

   • 1 lb large shrimp, peeled and deveined
3. Step 3

   In a large bowl, stir together the tomato-clam juice, ketchup, lime juice, hot sauce and Worcestershire sauce. Season with salt until it tastes bright and a little punchy.

   5 min

   • 1 1/2 cups tomato and clam juice (Clamato) or plain tomato juice
   • 1/4 cup ketchup
   • 1/3 cup lime juice
   • 1 tbsp hot sauce (such as Valentina or Tapatío)
   • 1 tsp Worcestershire sauce
   • salt
4. Step 4

   Add the shrimp, onion, cucumber, jalapeño and cilantro to the broth and stir to combine.

   3 min

   • 1 lb large shrimp, peeled and deveined
   • 1/2 small white onion
   • 1 Persian or Kirby cucumber
   • 1 jalapeño
   • 1/4 cup cilantro leaves
5. Step 5

   Cover and refrigerate until thoroughly cold, at least 30 minutes and up to 4 hours.

   30 min, hands-off

6. Step 6

   Taste and add more salt, lime or hot sauce as needed. Ladle into glasses or bowls, top with the diced avocado and the rest of the cilantro, and serve with lime wedges and plenty of saltines for scooping.

   5 min

   • 1/4 cup cilantro leaves
   • 1 ripe avocado
   • 1 lime
   • 1 package saltine crackers

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026