Cóctel de camarones

Lynn Caruso


I used to order this regularly at my favorite Mexican restaurant. After much experimentation, this is a very close version. They serve it in a fish bowl type glass and even though I classified it as an appetizer...It is a meal in itself!

☆☆☆☆☆ 0 votes
30 Min
No-Cook or Other


2 lb
cooked shrimp coarsly chopped - except 12 for garnish
1 Tbsp
crushed garlic
1/2 c
red onion, finely chopped
1/4 bunch
cilantro, fresh finely chopped
1 - 1/2 c
tomato & clam juice cocktail
1/4 c
1/4 c
fresh lime juice
1 tsp
hot pepper sauce - or more to taste
1/4 c
prepared horseradish
1 large
ripe avocado, peeled pitted and dices
salt to taste


1Directions for 6 servings. Place the shrimp in a large bowl. Stir in garlic, red onion, and cilantro
2Mix in tomato and clam juice cocktail, ketchup, lime juice, hot sauce and horseradish. Season with salt
3Gently stir in avocado. Cover, and refrigerate 2-3 hours. Serve in a large bowl or ladle into individual bowls. Garnish with 2 whole shrimp per bowl

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Mexican