Y’all know how much I love my parents right? Well they are the reason I have been influenced to try new foods when given the chance. Growing up in this Mexican household was epic. I remember having coughing attacks as my parents would be roasting or making chile sauces and salsas- seriously I thought I was going to die! The chile smell engulfed the whole house – I could have sworn it was on fire and I couldn’t stop coughing. Well at least that’s how I remember it. Aye el chile, now my lovely daughters and husband get to experience the same thing when I make chile- talk about full circle.
So why am I talking about my parents and chile? Well recently I took my parents out to lunch at a restaurant of their choosing and mainly because my dad swore they had an amazing coctel de camaron and I had to try this amazing restaurant. It was a small mom and pop Mexican restaurant in El Paso. My dad swore by this coctel de camaron, also known as Mexican Shrimp Cocktail, and as he ate it he gave me this look and said you need to learn how to make this. I thought seriously? Aye dude if he only knew, so I told him that I did know how to make it and that my coctel de camaron would be the best he’s ever had. He was quite disappointed that I knew how to make it and that I have never made it for him and my mom. I guess I had the guilty daughter syndrome and felt the urge to make him my version of coctel de camaron.
Today I get to share my version of coctel de camaron with you and it is not your traditional Mexican Cocktail because it infuses the lovely Sriracha sauce that my mother has said she doesn’t like. After she taste tested three different versions I made I told her that the one she and my dad favored was the Sriracha one. I loved the look on her face as she said, tiene Sriracha – classic! My Sriracha Mexican Shrimp Cocktail eliminates the need for hot sauces and is mixed with Sriracha, jalapenos, and serrano peppers. You could say it is my Viet Mexican Shrimp Cocktail and I hope you get to enjoy it as much as my parents and family have.
FYI my dad ate like 6 bowls of it in the first sitting as I overheard him tell my mom, “mira Michelle si sabe como hacer coctel de camaron”. (Translation- Look Michelle knows how to make shrimp cocktail- yeah, I know right?). In the end he said you were right this is the best Coctel de Camaron I have had. That’s all the affirmation I need and why I love to share my recipes with y’all.
Buen Provecho!
Sriracha Mexican Shrimp Cocktail (Coctel de Camaron)
Printable Version
Yield: Serves 20-25 Total Time: 90 minutes
Ingredients:
-64 oz. Clamato (Original)
-32 oz. Clamato Picante
-1 Bag of 21-40 Wild Caught Shrimp
-2 Lbs. of Imitation Crab
-4 Large Tomatoes
-6 Stalks of Celery
-4 Cucumbers
-4 Jalapeno Peppers
-4 Serrano Peppers
-6-8 Limes
-4-6 Avocados (Garnish)
-1 Bunch of Cilantro (Garnish)
-1 Jicama Sliced (Garnish)
-2 Tablespoons of Cayenne Pepper
-2 Tablespoons of Chili Powder
-2 Tablespoons of Kosher Salt
-4 Bay Leaves
Equipment Needed:
-Cutting Board
-Knife
-Measuring Cup
-Spoon
-Wooden Spoon
-Large Jar (to hold all the clamato)
-Large Pot
-Serving Dishes/Bowls
-Juicer
-Peeler
-Colander
Prep:
-Get a cutting board and knife
-Peel 4 cucumbers and slice the 4 cucumbers in half lengthwise and then get a spoon
and carve out the seeds and discard the seeds
-Dice the 4 cucumbers and set aside
-Rinse 4 jalapeno peppers and 4 serrano peppers and slice the 4 jalapeno peppers
and 4 serrano peppers in half lengthwise and then get a spoon and carve out the
seeds and discard the seeds
-Dice the jalapeno and serrano peppers and set aside
-Rinse 4 large tomatoes and slice the 4 tomatoes in half lengthwise and then get a
spoon and carve out the seeds and discard the seeds
-Dice the tomatoes and set aside
-Rinse a bunch of cilantro, and remove the stems and discard the stems, set cilantro
leaves aside
-Rinse the celery and dice and set aside
-Peel the jicama skin and discard, then slice the jicama julienne style and set aside
-Slice the 6-8 limes in half and juice with a juicer and set lime juice aside
-Slice the avocado in half lengthwise, remove and discard the pit, then dice the
avocado and set diced avocado aside
-Rinse the 2lbs. of imitation crab meat with cold water and then chop into ½ inch slices
and set aside
Directions:
–Get a large pot and fill with water about ¾ of the way and put it on the stove and turn
the gas/electric knob to a medium setting
-Pour 1 tablespoon of kosher salt into the pot
-Pour 4 Bay Leaves into the pot
-Let the water boil and then reduce the heat
-Then pour in a bag of 21-40 wild caught shrimp (with shell on- produces a better
flavor) into the pot
-Let cook for at least 10-12 minutes or until the shrimp shells start turning a red/pink
color
-After the shrimp has cooked for 10-12 minutes and turned a red/pink color, remove
one shrimp, peel, and devein and taste, then if cooked to your liking remove from the
stove, if not fully cooked continue to cook another 3-5 minutes
-Once all the shrimp are cooked, then pour into a colander in the sink and rinse with
cold water
-Leave the cold water running and start peeling the cooked shrimp and deveining the
shrimp (discard the shrimp shells or save for future broth/stock)
-To devein the shrimp get a small paring knife and slit the back of the peeled shrimp
down the middle (where the black vein is) and rinse out the black vein with cold
water, then rinse the shrimp with cool water and set aside
-Repeat the shell removal and deveining process until complete and set peeled and
deveined shrimp aside
Sriracha Mexican Shrimp Cocktail (Coctel de Camaron)
-Get a large jar big enough to fit the clamato juice
-Pour 64 ounce of Original Clamato and 32 ounce of Clamato Picante into the jar
-Pour the lime juice into the jar
-Pour in ¾ cup of sriracha into the jar
-Pour in 2 tablespoons of chili powder, 2 tablespoons of cayenne pepper, 1
tablespoon of kosher salt in to the jar
-Stir with wooden spoon and taste the cocktail, if it’s not spicy enough gradually add
¼ cup of Sriracha, if it is too spicy then add more lime juice
-Once the cocktail is suited to your taste then add the jalapeno and serrano peppers
and stir
-Pour in the diced tomatoes, cucumbers, and celery into the jar and stir
-Pour in the sliced imitation crab and peeled and deveined cooked shrimp and stir
-Serve in a bowl
-Garnish with diced avocado, julienned jicama and sprigs of cilantro
*****Feel free to add more of the ingredients and season to suit your taste buds*****