This Mexican Shrimp Cocktail, or Coctel de Camarones, is a vibrant and refreshing dish that combines cooked shrimp with a tangy tomato-based sauce, crisp vegetables, and fresh herbs. It’s like a cross between ceviche and a chunky salsa—zesty, cool, and perfect for hot days or as a show-stopping appetizer. I love serving it with tortilla chips, saltines, or straight from a chilled glass.
Why You’ll Love This Recipe
I love this recipe because it’s light, flavorful, and comes together quickly with no cooking if the shrimp is already prepared. It’s refreshing and spicy with just the right balance of acidity and sweetness. It makes a great appetizer, snack, or even a light lunch. The colors and textures are beautiful, and it’s always a hit at gatherings or cookouts.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked shrimp, peeled and deveined (chopped or whole, tails removed)
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Tomato juice or Clamato
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Ketchup
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Fresh lime juice
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Hot sauce (like Tabasco or Valentina)
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Red onion, finely chopped
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Cucumber, peeled and diced
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Tomato, diced
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Jalapeño or serrano pepper, minced (optional for heat)
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Fresh cilantro, chopped
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Avocado, diced
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Salt
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Black pepper
For serving:
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Tortilla chips, saltine crackers, or tostadas
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Lime wedges
directions
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I combine the tomato juice, ketchup, lime juice, and hot sauce in a large bowl. I whisk it until smooth and well-blended.
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I stir in the red onion, cucumber, tomato, jalapeño, and cilantro.
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I gently fold in the shrimp and avocado, then season with salt and pepper to taste.
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I cover and refrigerate for at least 30 minutes to let the flavors meld and the cocktail chill.
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I serve it cold, garnished with extra cilantro and lime wedges, with tortilla chips or saltines on the side.
Servings and timing
This recipe makes about 4–6 servings. It takes 15 minutes to prep and at least 30 minutes to chill, so it’s ready in under 1 hour.
Variations
Sometimes I use cooked bay scallops or crab meat along with the shrimp for a seafood medley. I’ve also added a splash of orange juice or a pinch of sugar to balance the acidity. When I want more heat, I add extra jalapeño or a dash of chipotle hot sauce. For a lighter version, I skip the ketchup and go heavier on fresh tomatoes and lime.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing or reheating—it’s best served chilled and fresh. I give it a good stir before serving again, especially if the juices have settled.
FAQs
Can I use frozen shrimp?
Yes. I thaw, rinse, and pat them dry before using. Pre-cooked shrimp work perfectly in this recipe.
Is this the same as ceviche?
Not exactly. Ceviche typically uses raw seafood “cooked” in citrus juice, while Mexican shrimp cocktail uses cooked shrimp and a tomato-based sauce.
How spicy is it?
That’s up to me. I start with a little hot sauce and adjust to taste. It can be mild or fiery depending on the peppers and sauce I use.
Can I make it ahead of time?
Yes. I make it a few hours ahead and store it in the fridge until serving. I add avocado right before serving to keep it fresh.
What’s the best way to serve it?
I like it in chilled glasses or bowls with tortilla chips or saltines for scooping, and always with a wedge of lime for squeezing on top.
Conclusion
This Mexican Shrimp Cocktail is a fresh, zesty, and crowd-pleasing dish that’s perfect for warm weather or any time I want something cool and flavorful. It’s easy to make, stunning to serve, and bursting with bold, bright ingredients. Whether I enjoy it poolside or as a fun appetizer, it always adds a festive, refreshing touch.
Print
Mexican Shrimp Cocktail
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (includes chilling)
- Yield: 4–6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Description
Mexican Shrimp Cocktail (Coctel de Camarones) is a cool, tangy dish made with cooked shrimp, a zesty tomato-based sauce, and crisp veggies. It’s like a seafood salsa, perfect for hot days or as a festive appetizer.
Ingredients
- 1 lb cooked shrimp, peeled, deveined, and chopped or whole
- 1 cup tomato juice or Clamato
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 1–2 tbsp hot sauce (like Tabasco or Valentina)
- 1/4 cup red onion, finely chopped
- 1 cucumber, peeled and diced
- 1 tomato, diced
- 1 jalapeño or serrano pepper, minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Salt, to taste
- Black pepper, to taste
- Tortilla chips, saltines, or tostadas (for serving)
- Lime wedges (for garnish)
Instructions
- In a large bowl, whisk together tomato juice, ketchup, lime juice, and hot sauce until smooth.
- Stir in red onion, cucumber, tomato, jalapeño, and cilantro.
- Fold in shrimp and avocado. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to chill and blend flavors.
- Serve cold, garnished with extra cilantro and lime wedges, with tortilla chips or saltines on the side.
Notes
- Use bay scallops or crab for a seafood mix.
- Add a splash of orange juice or pinch of sugar to balance acidity.
- For more heat, add extra jalapeño or chipotle hot sauce.
- Skip ketchup for a fresher, lighter version with more tomato and lime.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 130mg
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