No-Cook Mexican Shrimp Cocktail (Coctel de Camarones) with Avocado and Cucumber
Mix cold tomato juice, ketchup, lime, orange juice and hot sauce in a bowl, then fold in thawed pre-cooked shrimp, cucumber, red onion, jalapeño, tomato and cilantro. Chill the bowl in the cooler for 15 minutes, add diced avocado, and spoon it into cups with tostadas or crackers. No fire or stove needed. It takes about 25 minutes of prep plus the chill.
Coctel de camarones is a classic Mexican seafood cup. It's cold, tangy and a little spicy, with a juicy tomato-lime broth and chunks of avocado. It's the right dinner after a hot day on the trail, and nothing needs to be lit.
This camp version uses pre-cooked shrimp, so there is no raw seafood to handle. Everything stays cold in the cooler until you serve. Eat it with a spoon, then scoop the rest up with crunchy tostadas.
No-Cook Mexican Shrimp Cocktail (Coctel de Camarones) with Avocado and Cucumber
- Prep
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- No heat (cooler-cold)
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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