Cocktel de Camaron

Cocktel de Camaron

Melissa Sakmar 0

"During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!"

Ingredients 45 m {{adjustedServings}} servings 335 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Chop the shrimp into smaller pieces and transfer to a bowl. Stir in the avocado and cilantro. In a separate bowl, stir together the orange soda and ketchup until the foaming stops. Pour over the shrimp mixture and toss to coat. It should be soupy. Refrigerate for about 30 minutes to blend the flavors before serving with saltine crackers.
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Reviews 16

  1. 18 Ratings


My husband is from Veracruz Mexico, and has been making this for years. We all love it, and I am glad to see it here. He uses all the ingedients listed, plus adds clamato juice and fine chopped onion. Great Recipe!!! Thank you for listing it!!

Jackeline C. Moreno

I use clamato instead orange flavored drink. I also dice tomatoes,jalepenos,onions and add it to the mixture. It taste really good.


This is delicious and was loved by all both times that i served it. The 2nd time I used 1/3 C. ketchup, 1/3 C. chili sauce, and 1/3 C. orange soda for the sauce and added a little finely chopped onion and a couple extra shrimp - EVEN BETTER!