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Shrimp Boiled (Coctel de Camarone)
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Prep
5 minutes
Cook
2–3 minutes
Total
8 min
Serves
6 servings
Clean, bright, and scented with lime and cilantro, this poached shrimp is the foundation for a traditional coctel de camarone. The lime and herbs go into the water so the shrimp picks up brightness as it cooks.
Ingredients
- 180 g (6¼ oz) raw shrimp, shell-on
- 300 ml (1¼ cups) water
- 1½ tbsp lime juice
- 1 lime, cut in half
- ¼ bunch cilantro stems
- 1 bay leaf
- 1½ tbsp salt
Instructions
- 1Add all ingredients to a large stockpot. Bring to a boil.
- 2Add the shrimp and simmer for 2–3 minutes until pink and just cooked through.
- 3Remove immediately and cool on a sheet tray. Do not leave them in the hot liquid.
- 4Once cooled, peel and cut each shrimp into 3 pieces.
Cook's Note
Watch the shrimp closely, 2 to 3 minutes in simmering water is all they need. As soon as they turn pink and curl, pull them off the heat and spread on a cool tray. Overcooked shrimp is rubbery, and there's no recovering it.
Best Served With
In a cocktail glass with traditional coctel garnishes: tomato juice, ketchup, avocado, cilantro, hot sauce, and a lime wedge.
Why This Recipe Works
Poaching in lime-salted water means the shrimp absorbs flavor from the moment it hits the liquid. The citrus stays subtle, it adds brightness without making the shrimp taste acidic.
Make It Yours
- Add a serrano chile to the water for heat.
- Squeeze fresh lime into the water just before adding the shrimp.
- Chill on ice right after cooking for the cleanest texture.
Leftover Strategy
Keep refrigerated and use within 24 hours for best texture. Don't freeze pre-cooked shrimp, the texture goes rubbery.
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