Mexican Shrimp Cocktail

April 6, 2012Katie

Have you heard of Cocktail de Camerone, sometimes called Mexican Shrimp Cocktail?

There is a Mexican restaurant just a stone’s throw from my work that serves something they call Cocktail de Camerone.

This is basically the Spanish term for “Shrimp Cocktail”.  But it’s not like a shrimp cocktail as you might know it.  It’s much like a cold gazpacho soup laden with tiny chunks of goodness inside.

Right now with our 10 day forecast showing no temperatures below 100º, I have become hopelessly addicted to this as the thought of anything warm just sounds horribly unappetizing.

And did I mention it’s very healthy as well?  BIG plus!

Cocktail de Camerone recipe

After sitting my favorite waiter’ in a dark cold room with a bare light bulb shining over him and giving him the worst inquisition possible, I finally got him to cough up some hints on making it.  I kind of had a rough idea, but he surprised me with one secret ingredient you’ll see later on.

Make this soup on a scorching summer day and it will satisfy deeply.

Start by pouring 3 cups of V8 vegetable juice into a large bowl.

Now you could make things easy on yourself and just use the spicy kind of vegetable juice.  But I’ve found that buying regular and just adding in my own tobasco sauce is more economical.  So I added 2 tablespoons of tabasco sauce…and I didn’t take a picture ..sorry!

Add in 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Squeeze in one good sized lime.

Then chop up some veggies to add in.

One large onion.

Peel and slice in half lengthwise one cucumber, scrape out the seeds, slice long strips then rotate them around 90º and cut little cubes.  Scoop them right into the pot.

And slice and cube one large avocado.

And toss it in.

Next, select your shrimp.  I went for this size – 60-80 (the amount of shrimp per pound) as they were nice, bite-size pieces.

If you can find them with the tails already off, even better, but I had to pull the tails off of mine.

Now, remember that secret ingredient?  You’re not gonna believe this.

I kid you not, it’s Orange Crush. I know, I know…I’m telling you – it just MAKES this right, and apparently all these Mexican places around here do just that..  So, add in one cup of this stuff. (If you want to be healthier, use the diet version).

One last item to add is some chopped cilantro.  I added about one firmly packed cup (before chopping) and shredded it up and dumped it right in.

Stir everything up really well.

Ladle it into some footed glasses or just bowls.

This is also a great little appetizer to serve at a picnik in some simple clear plastic small cups with plastic spoons…or in tiny crystal glasses for something fancier.

But whatever way you serve it, enjoy this refreshingly healthy and yummy chilled gazpacho on a scorching hot summer day.

I am saving myself some serious money now by not frequenting that Mexican place …I can have this anytime I want now.

Mexican Shrimp Cocktail
Prep time
Total time
Serves: 4
  • 3 c. vegetable juice
  • 1 c. water
  • 2 T. hot sauce (or to taste)
  • ½ t. salt
  • ¼ t. pepper
  • one large lime, juiced
  • one onion, diced
  • one cucumber, diced
  • one avocado, diced
  • 1 large or 2 medium sized tomatoe(s), chopped
  • ½ lb. 60-80 ct. cooked shrimp (no tails or shells)
  • 1 c. firmly packed cilantro, chopped (measurement is for pre-chopped)
  • 1 c. Orange soda
  • Hot sauce to taste
  1. Mix all ingredients together in large bowl, and ladle into serving glasses or bowl. Serve chilled.


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