Cóctel de Camaron

🥄 Ingredients

• 5 cups water
• 1 pound large shrimp, (peeled, deveined, shell off)
• 2 teaspoons kosher salt, (plus more to taste)
• 1 ¼ cup Clamato juice (or tomato juice)
• 1 cup ketchup
• ¼ cup orange soda (or orange juice)
• 4 tablespoons lime juice ((about 2 limes))
• 2 Roma tomatoes, (finely diced)
• 1 English cucumber, (finely diced)
• 1 jalapeño, (finely diced)
• ½ white onion, (finely diced)
• 1 cup finely chopped cilantro
• 1 avocado, (diced)
• Saltines or tostadas, (for serving)

👨‍🍳 Instructions

1. 1

   Add the water and salt to a medium pot and bring to a boil. While the water is heating up, prepare a large bowl of ice water and set aside.

2. 2

   When boiling, add the shrimp and poach for 2-3 minutes until the shrimp are bright pink.

3. 3

   Strain the shrimp and immediately transfer them to the bowl of ice water to prevent the shrimp from continuing to cook. Set aside.

4. 4

   In a large bowl, mix together the clamato, ketchup, orange soda, and lime juice until combined. Stir in the tomatoes, cucumber, jalapeño, onion, and cilantro. Taste and add salt as needed.

5. 5

   Transfer the shrimp to the bowl of sauce. Cover and refrigerate for 2 hours to chill the cóctel de camaron and to meld the flavors together.

6. 6

   Stir in the diced avocados and serve immediately with tostadas or saltine crackers.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.