Shrimp cocktail (or coctel de camarón) is my go-to dish for potlucks and summer cookouts. It’s always a hit. Who doesn’t love shrimp and avocado?!
I took it to my cousin’s pool party on Sunday and came home with an empty container. My cousin Juan (the host) was sad he didn’t get any. That was probably because my mom was trying to hide it behind the tostadas and bowls of tortilla chips.
When I posted the photo on Instagram, a friend asked if I’d share the recipe. I obliged. There’s several ways to prepare coctel de camarón,
I learned it from my mom years ago.
1 lb shrimp (I use frozen deveined shrimp, thawed of course)
1 avocado, diced
1/2 lb imitation crab (optional)
1/2 red onion, diced
1 cucumber, peeled and diced
Cilantro, chopped (about a handful)
8 oz can of tomato sauce
1/2 cup of water
2 tbsp ketchup (I’m guessing here, I never measure)
1 tbsp Tapatio (see above)
2-3 limes, juiced
Mix all of the ingredients except for avocado in a large bowl and let chill for about an hour. Add avocado when ready to serve. If you do it too early, it might get mushy or turn brownish. Add as much avocado as you like. One is usually enough unless you really love avocado. I added 3 small avocados to the dish this time around and no one complained. Well, my cousin Chrissy did, but she’s allergic.
Serve on tostadas or in a bowl with a side of corn chips. Keep a bottle of Tapatio or other salsa on hand for those who prefer something spicier. Recipe serves 6-8, if serving size is ~1 cup. Beer is optional.
Note: The cocktail could be more soupy if you like, just add more liquids. Omitting the imitation crab would do the trick too.