Tangy shrimp cocktail is fresh and crunchy, sweet, savoury and picante. Serve with traditional saltine crackers, tortilla chips, or in cucumber cups. Or to make it a plated dish, top tostadas for tostadas de camaron! This will serve 6-8 people depending on the amount of other food served.
1Jalapeno, Finely ChoppedFeel free to use less depending on spice level preference
¼cCucumber, Finely Chopped
¼cGreen Onions, Finely Sliced
½Lime, Juiced
⅓cChili SauceI used Heinz brand
1cClamato JuiceI used Motts
½cCilantro, Roughly Chopped
1cShrimp (Approx 325 grams)Cooked and peeled. I used Pink shrimp
Salt And Pepper To Taste
Hot Sauce To TasteI used Valentina but tobasco works well too.
Instructions
In a medium bowl, combine red and green onion, tomato, jalapeno, cucumber and lime juice. Stir gently until combined.
Add chili sauce and Clamato and stir until combined.
Add shrimp and cilantro, then stir and season to taste with hot sauce, salt and pepper.
Let chill in fridge 30 min (or up to 8 hours) then spoon into serving dish or mini cucumber cups to serve.
Notes
Coctel de camaron has a lot of liquid, necessary for proper flavor so don't drain the "soup", just serve it in bowls or coupes unless you are serving it on tostadas, in which case you can limit the amount of vegetable juice spooned over.If serving in cucumber cups, use slightly more salt and spice as the strength of flavour will be diluted by the cucumber.