Name: Gulf Coast Shrimp (Cóctel de Camarones)
Yield: Servings: 6–8
Cuisine: American
Ingredients: 2 avocados, diced; 3 pounds head-and-shell-on large shrimp, or 2 pounds uncooked, peeled frozen shrimp; 2 cups ketchup; 1 teaspoon cumin; 1 teaspoon black pepper; ½ cup orange soda; ½ cup celery, sliced; 1 cup onions, thinly sliced; 1 teaspoon garlic powder; 1 cup cucumber, diced; Saltine crackers or tostadas for serving; 1 jalapeño, seeded and sliced; zest from 1 lime; ½ cup lime juice; salt; 1 cup cilantro, chopped

Preparation info

Servings:
6–8

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

Texas has a long stretch of beaches along the Gulf coast region, and my family spent many weekends camping on the coast during my childhood years. We created simple meals with local seafood that we’d season with ingredients from our ice chest. This dish is inspired by combining some of the ice chest ingredients with the beautiful shrimp cultivated in the warm gulf waters along the Texas coast. Try to think of it as an enormous shrimp cocktail with layers of flavor from creamy avocados, tang