From muydelish.com

Coctel De Camaron (Mexican Shrimp Cocktail)

6 servings · 20 min prep · 30 min cook

Ingredients

For the broth

• 1 lb raw medium or large shrimp with shells
• 4 cups water
• ¼ large white or yellow onion
• 1 medium carrot, peeled and sliced in half lengthwise
• 1 large fresh garlic clove, sliced halfway
• 2 bay leaves
• 1 tsp kosher salt
• 1 bowl ice water for cooling shrimp

For the cocktail

• 8 oz Clamato juice
• ¼ cup ketchup
• ⅓ cup lime juice, freshly squeezed
• 1 tsp Maggi seasoning
• 2 tbsp hot sauce
• 2 cups reserved shrimp broth
• 2 large cucumbers, peeled, seeds removed and finely chopped
• 1 small onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 large jalapeños or 1 serrano pepper, finely chopped
• ½ cup cilantro, finely chopped
• 1 tsp kosher or sea salt, to taste
• black pepper to taste
• 1 large or 2 medium avocado
• fresh limes, tostadas, tortilla chips or saltine crackers for serving

Steps

1. Peel and devein 1 lb shrimp. Reserve the shells.
2. Make the broth: In a 1 lb medium pot, add 4 cups water, ~½ large onion, 1 large garlic, 2 bay leaves and 1 tsp salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.

   20 min

3. Remove the 2 cups shrimp shells from the broth and discard.
4. Add the shrimp to the 2 tbsp hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes. Be careful not to overcook as shrimp turns rubbery when overdone.

   2-3 min

5. Transfer the 2 cups shrimp into 1 bowl ice water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
6. In a medium bowl mix 8 oz Clamato juice, ¼ cup ketchup, ⅓ cup lime juice, 1 tsp Maggi seasoning, 2 tbsp hot sauce and 2 cups shrimp broth.
7. In a large bowl, add the cooked 2 cups shrimp, 2 large cucumber, 1 small onion, 2 medium tomato, 2 large jalapeño or 2 large serrano pepper, ½ cup cilantro, 1 tsp salt and black pepper. Add the broth and 8 oz clamato mixture and mix to integrate. Add 1 large or 2 medium avocado and mix gently to integrate.
8. Chill coctel for at least 30 minutes in refrigerator. Serve in bowls or large seafood cups with tostadas, saltines or tortilla chips on the side. A slice of ⅓ cup lime is always a must too.

   30 min

Nutrition

Per serving

kcal

228

protein

25 g

carbs

23 g

fat

2 g

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