Cocktail de Camarones

Shrimp Cocktail


Preparation info

  • Difficulty


  • Four

    6 ounce servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

You can prepare this simple recipe for your family on a warm sunny day. Keep the cocktail refrigerated until ready to serve. I serve it in a bowl set over crushed ice, which keeps it cold and safe at the same time. Cocktails are regularly sold at the beach, and in the islands fishermen come by in canoes to offer the best of cocktails. It is very important that the shrimp be fresh and not precooked, because this way the lime juice cooks it through and flavors are really absorbed by them.


  • pound fresh raw shrimp, peeled and deveined
  • cup lime juice
  • cup minced onion
  • ¼ cup minced parsley
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mayonnaise
  • ½ cup ketchup
  • 2 tablespoons lime juice
  • Lettuce leaves, for serving
  • Saltine crackers, for serving


  1. Place the shrimp and cup of lime juice in a nonreactive bowl. Set aside in the refrigerator for 1 hour.
  2. Drain the shrimp and discard lime juice.
  3. In a small pot, bring 3 cups of water to a boil. Turn off the heat, drop the shrimp, and cover. Let them sit in the hot water for 30 seconds. Drain off the water. Place the shrimp in a clean, nonreactive bowl.
  4. Add the onion, parsley, oil, salt, and pepper. Set aside 5 minutes.
  5. Combine the mayonnaise, ketchup, and 2 tablespoons of lime juice. Add to the shrimp and serve over lettuce leaves with saltine crackers.