Coctel de Camarones
From EatingWell: May/June 2011
This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy night. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with: Warm corn tortillas or cheese quesadillas and your favorite hot sauce.
- 1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups)
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups diced English cucumber
- 1/3 cup finely chopped red onion
- 1 ripe avocado, diced
- 1 1/2 cups spicy or regular V8 juice
- 2 tablespoons lime juice
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, with lime wedges.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 hours.
- Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Per serving: 260 calories; 10 g fat (1 g sat, 5 g mono); 230 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 31 g protein; 5 g fiber; 658 mg sodium; 1025 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Potassium (29% dv), Vitamin A (28% dv), Iron (19% dv).
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 4 lean meat, 1 1/2 fat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Main Ingredient
- Preparation/ Technique
- Cinco de Mayo
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 30 minutes or less
- May/June 2011