Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)
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  • 1 cup red onion, small dice
  • 3 medium avocados
  • 1 teaspoon lightly packed, finely grated orange zest
  • 2 teaspoons Tabasco or other hot sauce
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup lightly packed, finely grated horseradish (about ½ ounce)
  • ½ cup freshly squeezed orange juice
  • + 2 more ingredients
    • ½ cup ketchup
    • 4 ½ pounds small shell-on shrimp

Fill 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. Combine ketchup, orange juice, hors...

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