Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ingredients (9)

  • 4 1/2 pounds small shell-on shrimp
  • 1/2 cup ketchup
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup lightly packed, finely grated horseradish (about 1/2 ounce)
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon lightly packed, finely grated orange zest
  • 3 medium avocados
  • 1 cup red onion, small dice
Try Amazon Fresh
Nutritional Information
  • Calories155
  • Fat8.19g
  • Saturated fat1.28g
  • Trans fat0.01g
  • Carbs10.26g
  • Fiber3.66g
  • Sugar3.98g
  • Protein11.62g
  • Cholesterol95.25mg
  • Sodium548.33mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice.

What to buy: We found deveined frozen shrimp at our local market, and they worked great in this recipe. If you use fresh shrimp, they will take slightly less time to cook, so start checking them after a few minutes.

Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture.

Game plan: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This dish can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel and dice the avocado, sprinkle it over top, and serve.

This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

Tips for Shrimp and Christmas


  1. 1Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat. Add shrimp and poach until they are pink and firm, about 7 minutes. Drain and cool the shrimp, then peel and devein them; set aside.
  2. 2Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.
  3. 3Halve avocados lengthwise and remove the pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice. Fold diced avocado, onion, and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.

Beverage pairing: Dominio del Plata “Crios de Susana Balbo,” Torrontes, Argentina. A South American white for this Ecuadoran dish—citrus, mint, and white flowers delivered in a light but punchy package.

Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...