We used cooked shrimp.
Ingredients
Vegetable Juice Base
2 cups tomato or vegetable juice (see notes)
1 diced tomato
1 diced celery stalk
1/4 diced onion
2 tbsp diced cilantro
1 diced jalapeño (add half for less spice or leave out altogether)
1/4 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper (use 1/2 a teaspoon for less spice)
1 tsp salt (plus more to taste)
1/2 tsp ground black pepper
juice of one orange
juice of one lime
1/4 tsp yellow mustard
2-4 drops Tabasco sauce
1-2 tbsp Mexican hot sauce (I prefer Valentina)
Shrimp
1 lb medium or large shrimp, skin on and deveined (see notes)
1/2 tsp salt
1 tbsp lime juice
To Serve
1 diced cucumber
1 diced avocado
Instructions
Defrosting the Shrimp
Place frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. Set aside.
Preparing the Vegetable Juice Base
Add 2 cups of either the tomato juice or vegetable juice to a big mixing bowl.
Next, add the rest of the juice base ingredients, except for the Tabasco sauce and hot sauce.
Mix until well incorporated.
Add 2-4 drops of Tabasco sauce and 1-2 tablespoons of your favorite Mexican hot sauce. You can add more or less of both hot sauces depending on your spice preference. Both sauces add so much flavor so you definitely want to add at least a few drops of each.
Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill.
Cooking the Shrimp and Serving
Fill a medium pot halfway with water and bring to a boil. Add 1/2 teaspoon of salt and a squeeze of lime juice (about 1 tablespoon) to the water.
Fill a medium mixing bowl with cold water and lots of ice.
Add 6-8 shrimp to the boiling water. Cook for about 3-4 minutes, until the outside is pink and the flesh is opaque and a bit white. Using a slotted spoon, take the shrimp out of the boiling water and place in the ice bath to stop the cooking process.
Continue to cook the rest of the shrimp following the same steps. Only cook 6-8 shrimp at a time in order to keep the water boiling.
Once all the shrimp are cooked and in the ice bath, reserve one cup of the cooking liquid and place it in the refrigerator to cool.
Next, peel your shrimp (and devein if yours isn't already). For larger shrimp, cut them in half as it will be easier to scoop up with a spoon when you’re eating the cocktail.
Mix in the shrimp and chilled cooking liquid to the tomato juice and vegetable mixture. Taste and adjust salt as necessary. If the shrimp cocktail is still not cold, add half a cup of ice to help it cool down.
Coctel de camarones is traditionally served in cocktail glasses or wine glasses, but you can also serve it in glass cups or bowls.
Garnish with dice cucumber and avocado.
Notes
Shrimp Tips
Using raw shrimp with shells work best. They are more flavorful and the cooking broth that is added to the cocktail also adds a great taste.
If you are short on time, you can use already cooked shrimp. If they are frozen, simply defrost them by placing them in cold water. Then add them right into the cocktail mixture. Add a full cup of ice to make up for the missing cooking liquid which helps make the cocktail less thick.
To Serve
Place hot sauces on the table for anyone who likes extra spice.
Serve as is for a light lunch or appetizer, or with a side salad for a more filling meal.
If you are not on Whole30, serve with a side of saltine crackers.
Store leftovers in an air-tight container in the refrigerator for 2-3 days.
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