Cocktel de Camarones (Shrimp Cocktail)

Yield: 6 servings (serving size: 4 ounces shrimp, 2/3 cup broth mixture, 2 tablespoons avocado, and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 24%
  • Fat: 5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.3g
  • Carbohydrate: 10g
  • Fiber: 2.4g
  • Cholesterol: 172mg
  • Iron: 3.5mg
  • Sodium: 519mg
  • Calcium: 85mg


  • 2 cups fat-free, less-sodium chicken broth
  • 5 tablespoons fresh lime juice, divided
  • 1 sprig fresh oregano
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 cup ice
  • 1 cup tomato juice
  • 2 teaspoons Mexican-style hot sauce
  • 1 cup diced onion
  • 1 cup chopped seeded tomato
  • 1 cup chopped peeled English cucumber
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • 3/4 cup diced peeled avocado
  • 6 lime wedges


  1. Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer. Cook 5 minutes. Discard oregano. Add shrimp to pan; cook 3 minutes or until done.
  2. Transfer shrimp mixture to a large bowl. Stir in ice, tomato juice, and hot sauce. Let stand 1 minute or until ice melts. Stir in remaining 1/4 cup lime juice, onion, tomato, cucumber, pepper, and salt. Cool. Cover and chill.
  3. Stir in cilantro. Divide shrimp mixture evenly among 6 bowls; top with avocado. Garnish with lime wedges.
  4. Wine note: One wine has a lot to match in this bold shrimp cocktail. Lime, tomato, hot sauce, shrimp, avocado--they all impact wine differently. With so many elements at play, serve a simple, dry, refreshing white that's flexible with all sorts of seafood. One of the best is albariño, the snappy, stylish white from Spain. Try Nora Albariño 2005 from Rias Baixas, Spain ($15). --Karen MacNeil
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