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Mexican Shrimp Cocktail (Coctel de Camarones)


  • 2 cups shrimp stock
  • 1 pound medium shrimp peeled and deveined
  • 1/2 cup ketchup
  • 1/4 cup orange soda from Hispanic section of store
  • 2 tablespoons each B├║falo and Valentina sauces
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce to taste
  • 1 tablespoon chopped cilantro plus extra for garnish
  • 3 tablespoons chopped tomato
  • 2 tablespoons chopped onion plus extra for garnish
  • Salt and pepper to taste
  • Sliced or chopped avocado for garnish
  • Lime wedges for serving


  • Heat shrimp stock over medium heat. Add shrimp and cook until just done. Remove shrimp and reserve.
  • Combine 1/2 cup of shrimp stock with ketchup, soda, hot sauces, Worcestershire, Tabasco, cilantro and onion. Season to taste with salt and pepper.
  • Toss with shrimp. Spoon into glasses or bows and garnish with sliced avocado and lime wedges.