Saturday, August 2, 2014

Coctel De Camarones

As promised, here is my second recipe to help use up your summer bounty veggies. This recipe is the Mexican version of our shrimp cocktail, but it's packed full of delicious fresh veggies giving it the weight of a meal. It is a crisp finish to a hot summer day. This recipe may take you out of your comfort zone of preparing traditional meals, but you simply must give it a try. It's cool and refreshing, two adjectives we need more of in the heat of summer! It's best served with fresh lime wedges, your favorite hot sauce for spritzing and LOTS of saltine crackers to crumble!

Coctel de Camerones


  • 1 1/2 to 2 pounds medium shrimp cooked
  • Salt
  • 1 cup chopped  onion
  • 2 cups of freshly chopped tomatoes with their juices
  • 1/2 cup ketchup
  • 1/4 cup chopped cilantro
  • Juice of a lime, about 2 Tbsp
  • Hot sauce (like Crystal or Tabasco) to taste (about 1 Tbsp to 1/4 cup of Crystal)
  • 3 avocado, cut into chunks
  • Enough V8 or Clamato juice to make it soupy

Place all ingredients into a large bowl and mix. Add enough V8 or clamato juice until the mixture thins and becomes more of a soupy mixture. Makes 6 generous servings. Enjoy!


  1. I've never heard of this before, but I like all the ingredients. Do you serve it cold? Thanks for sharing on Merry Monday. Pinned.

    1. Thanks for visiting Erlene and yes it is served cold, making it delish on a warm summer day!

  2. I may have to make this for myself for lunch one day, yum!

  3. well, i'd be the cool kid eating a fancy lunch at the office! though my husband might like this, too :)


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