Coctel de Camarones

You can never have too many beverage recipes, so give Coctel de Camarones a try. For $3.87 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 410 calories, 28g of protein, and 16g of fat each. This recipe from Onion Rings And Things has 116 fans. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up juice of lemon, cilantro, shrimp, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 74%, this dish is solid. Try Coctel de Camarones, Coctel de Camarones, and SHRIMP COCKTAIL (COCTEL DE CAMARONES) for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 large avocado, seeded and diced

1/2 loosely packed cilantro, stems trimmed and chopped

1 cup shrimp stock (reserved from poaching shrimp) or clam juice

1 cucumber, peeled, diced and chilled

hot sauce to taste

1 jalapeno, seeded and chopped

juice from 2 lemons

1/4 cup ketchup, chilled

1 small onion, peeled, diced and chilled

2 medium Roma tomatoes, diced and chilled

salt

Saltine crackers

1 pound large shrimp, peeled and deveined

Tortilla chips

Equipment:

pot

bowl

Cooking instruction summary:

Peel and devein shrimp. In a pot, bring salted water into a boil. Add shrimp and cook for about 2 to 3 minutes or until just cooked through. Drain shrimp, reserving 1 cup of the poaching liquid. Chill shrimp and reserved stock in the refrigerator for about 1 hour. Depending on size, cut shrimp into halves or thirds.In a bowl, combine shrimp, cucumber, tomatoes, onions, jalapenos, lemon juice, cilantro, shrimp stock and ketchup. Season with about 1 teaspoon of salt or to taste. Divide into cocktail glasses and top with avocados and additional hot sauce, if desired. Serve with saltine crackers or tortilla chips.

 

Step by step:


1. Peel and devein shrimp. In a pot, bring salted water into a boil.

2. Add shrimp and cook for about 2 to 3 minutes or until just cooked through.

3. Drain shrimp, reserving 1 cup of the poaching liquid. Chill shrimp and reserved stock in the refrigerator for about 1 hour. Depending on size, cut shrimp into halves or thirds.In a bowl, combine shrimp, cucumber, tomatoes, onions, jalapenos, lemon juice, cilantro, shrimp stock and ketchup. Season with about 1 teaspoon of salt or to taste. Divide into cocktail glasses and top with avocados and additional hot sauce, if desired.

4. Serve with saltine crackers or tortilla chips.


Nutrition Information:

Quickview
414k Calories
28g Protein
16g Total Fat
41g Carbs
15% Health Score
Limit These
Calories
414k
21%

Fat
16g
25%

  Saturated Fat
2g
14%

Carbohydrates
41g
14%

  Sugar
9g
10%

Cholesterol
285mg
95%

Sodium
1583mg
69%

Get Enough Of These
Protein
28g
56%

Selenium
56µg
81%

Vitamin C
31mg
38%

Manganese
0.7mg
35%

Phosphorus
347mg
35%

Copper
0.66mg
33%

Magnesium
114mg
29%

Vitamin E
4mg
28%

Fiber
6g
26%

Vitamin K
26µg
25%

Calcium
246mg
25%

Zinc
3mg
24%

Folate
89µg
22%

Iron
3mg
22%

Potassium
725mg
21%

Vitamin B6
0.37mg
18%

Vitamin B12
0.96µg
16%

Vitamin B5
1mg
15%

Vitamin B3
2mg
13%

Vitamin A
607IU
12%

Vitamin B2
0.19mg
11%

Vitamin B1
0.13mg
8%

covered percent of daily need
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