I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

    Advertisement

Nutrition Facts

257.8 calories; protein 33.3g 67% DV; carbohydrates 15.8g 5% DV; fat 6.7g 10% DV; cholesterol 295.1mg 98% DV; sodium 710.6mg 28% DV. Full Nutrition

Reviews (331)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2007
I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husband's birthday I really wanted this to turn out perfect. Everyone loved it, I got great reviews. The horseradish was my "secret ingredient", but I didn't use as much as the recipe called for. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Also, don't add the avocado until serving time, slice it up and lay it on top. Read More
(365)

Most helpful critical review

Rating: 3 stars
09/02/2010
As written this recipe is good. I personally have a problem usually with canned juices and all the unnatural ingredients that go into them. Also preparing horseradish can produce such different degrees of "heat" that I can't see how this can be the same each time without specifying which prepared horseradish. I made it exactly as written twice - the second time to be certain I hadn't mucked up the first time. I then made it a few more times trying different combinations and not using canned or prepared stuff like ketchup. It was a bit better to MY taste with natural products but I never managed to get a "Wow" taste. Maybe when I have a few more hours to experiment I will try this again but so far my 3 hours of trials have not substantially improved it. Read More
(14)
403 Ratings
  • 5 star values: 322
  • 4 star values: 61
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
09/23/2007
I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husband's birthday I really wanted this to turn out perfect. Everyone loved it, I got great reviews. The horseradish was my "secret ingredient", but I didn't use as much as the recipe called for. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Also, don't add the avocado until serving time, slice it up and lay it on top. Read More
(365)
Rating: 5 stars
08/05/2006
Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam juice. I also added a TON of finely chopped fresh celery and double the avacato (adding it right at serving time)so we could use crackers for dipping. This was such a huge hit that my wife took the leftovers to her staff meeting the next day and now I have to send it weekly to her staff meeting. Thank you for the fantastic recipe. Read More
(345)
Rating: 5 stars
03/27/2008
I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and this recipe is right on with one exception, it needs a finely minced jalapeno (to taste). I also add mroe avocado, but that's not the way you usually get it in the restaurants. Read More
(268)
Advertisement
Rating: 4 stars
05/16/2008
This was really good...although I did make a few additions. I added cucumber and a whole lot more clamato juice. I also added a splash of tequila for flavor. Turned out great. Read More
(89)
Rating: 5 stars
05/01/2006
I usually don't rate recipes, I just save my favorites. This recipe is so awesome thoguh, I loved it. Couldn't tell enough people about it. Thanks. Read More
(72)
Rating: 4 stars
07/19/2006
The flavor was good but like others I felt it was too soupy. I used Bill's Seasoned Ketchup (from this site) & decreased the hot sauce accordingly. I have had this before at a restaurant & think I'll play around w/ it some & see if I can't get it closer to what I was expecting. Next time I think I'll add just a bit of tequila ( I know that was in the one I had @ the rsetaurant) & maybe decrease the clamato (the clam juice in it adds lots of flavor so I won't omit it entirely) & add a bit of tomato paste to thicken things up some. Might be nice w/ some diced tomatoes too. Read More
(61)
Advertisement
Rating: 4 stars
03/21/2007
Eat this for breakfast on Sunday mornings it is the BEST cure for a hangover!! I omit the avocado because I don't care for it and also the horseradish because it is not part of Mexican cuisine; although I imagine it is quite good for those who like horseradish. Serve it with a spoon in those tall parfait glasses for ice cream because it is meant to be eaten like a soup and not a dip. Read More
(54)
Rating: 5 stars
07/11/2006
Excellent Party appetizer. I wouldn't change a thing. I served this to my husband and some guests who were completely skeptical. They all came back begging for seconds. Looks great served in large Margarita glasses with fresh shrimp (not the marinated ones) hanging off the rim. Read More
(49)
Rating: 5 stars
04/25/2006
This was absolutely awesome! I love shrimp and mexican, and had this cold shrimp avacado soup at an "authentic" mexican resteraunt a while back and have wanted to try to make something similar. This was very close if not better. I used large 16 shrimp per pound black tiger shrimp and it was well worth the $! Serve chilled over tortilla chips, saltines or alone. Thank you for my new favorite recipe! Read More
(45)
Rating: 3 stars
09/02/2010
As written this recipe is good. I personally have a problem usually with canned juices and all the unnatural ingredients that go into them. Also preparing horseradish can produce such different degrees of "heat" that I can't see how this can be the same each time without specifying which prepared horseradish. I made it exactly as written twice - the second time to be certain I hadn't mucked up the first time. I then made it a few more times trying different combinations and not using canned or prepared stuff like ketchup. It was a bit better to MY taste with natural products but I never managed to get a "Wow" taste. Maybe when I have a few more hours to experiment I will try this again but so far my 3 hours of trials have not substantially improved it. Read More
(14)