First off — gracias for stopping by! Whether you’re a longtime seafood lover or a flavor adventurer dipping your spoon into something new, I’m truly grateful you’re here. Recipes like this one are close to my heart — the kind that turn everyday ingredients into vibrant, soul-satisfying dishes. And today, we’re diving into a sunny, citrusy favorite straight from the coast of Mexico: Mexican Shrimp Cocktail (a.k.a. Cóctel de Camarones).
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🌊 What Is Mexican Shrimp Cocktail?
Unlike the classic American shrimp cocktail (you know the one — shrimp, cocktail sauce, done), this is a whole experience. Mexican Shrimp Cocktail is like a seafood gazpacho with bold, layered flavors — juicy shrimp swimming in a spicy tomato-lime bath, mixed with crunchy veggies and topped with creamy avocado.
It’s chilled, spoonable, fresh, and perfect for hot weather, weekend cookouts, or a midweek pick-me-up. Once you try it, you’ll be hooked!
💃 Why You’ll Love This Recipe
- No cooking (almost!) — A quick shrimp boil is all it takes, then it’s just mixing and chilling.
- Light and refreshing — Perfect for hot days or when you want something satisfying but not heavy.
- Make-ahead magic — Even better after a few hours in the fridge.
- Customizable — Adjust the spice, swap in veggies, or use precooked shrimp for convenience.
- Crowd-pleaser — Serve it in glasses, bowls, or even shot cups at parties. It’s always a hit!
🌶 What It Tastes Like
Imagine: citrusy tang meets savory tomato, a kiss of heat, and the briny sweetness of shrimp, all balanced by cool, crunchy cucumber and creamy chunks of avocado.
It’s bright, bold, and brimming with flavor — the kind of dish that makes you say, “Wait… why haven’t I been making this all year?”
🍤 Ingredients You’ll Need
For the shrimp:
- 1 lb (450g) medium shrimp, peeled & deveined
- 1 tsp salt
- Juice of 1 lime
For the cocktail sauce:
- 1 cup tomato juice (or Clamato for extra briny flavor)
- ½ cup ketchup
- ¼ cup fresh lime juice
- 2 tbsp hot sauce (Valentina, Cholula, or Tapatío)
- 1 tbsp Worcestershire sauce
- ½ tsp black pepper
For the mix-ins:
- ½ cup red onion, finely diced
- 1 cup fresh tomato, chopped
- 1 cucumber, peeled and diced
- 1 jalapeño or serrano, minced (optional for heat)
- ¼ cup fresh cilantro, chopped
- 1 ripe avocado, diced
To serve:
- Tortilla chips or saltine crackers
- Extra lime wedges
🛠 Kitchen Tools You’ll Need
- Medium saucepan (to cook the shrimp)
- Mixing bowls
- Sharp knife & cutting board
- Citrus juicer or reamer
- Spoon or ladle
- Glasses, bowls, or jars for serving
🔁 Optional Additions & Swaps
- Clamato instead of tomato juice — adds a salty, seafood-y depth.
- Precooked shrimp — saves time, especially for party prep.
- Add mango or pineapple — for a sweet twist!
- Extra veggies — radishes, bell peppers, or celery all work beautifully.
- No heat? Skip the jalapeño and reduce the hot sauce.
👩🍳 How to Make Mexican Shrimp Cocktail (Step-by-Step)
Step 1: Cook the Shrimp
Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until just pink and opaque. Drain, rinse under cold water, and toss with lime juice. Chill while you prep the rest.
Step 2: Mix the Sauce
In a large bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, Worcestershire, and pepper.
Step 3: Add Veggies & Shrimp
Stir in the onion, tomato, cucumber, jalapeño (if using), cilantro, and the cooled shrimp. Mix gently to combine.
Step 4: Chill
Cover and refrigerate for at least 1 hour to let the flavors meld. Trust me — it’s worth the wait.
Step 5: Finish & Serve
Just before serving, gently fold in the avocado. Spoon into glasses or bowls, and serve with tortilla chips, saltines, or extra lime. 🌟
🍽 What to Serve It With
- Tortilla chips (perfect for scooping)
- Saltine crackers (the classic pairing)
- Tostadas for a fun twist
- A cold Mexican beer or michelada 🍻
- Fruit agua fresca (like watermelon or hibiscus)
🧊 Storage Tips
- Refrigerate leftovers in an airtight container for up to 2 days.
- Don’t freeze — the texture of the shrimp and avocado won’t hold up.
- Stir gently before serving again, and taste to adjust salt or lime.
ℹ️ General Recipe Info
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Chill Time: 1 hour (minimum)
- Total Time: 1 hour 25 minutes
- Servings: 4–6
❓ Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just wait to add the avocado until right before serving to keep it fresh.
Is this spicy?
It can be! Adjust the hot sauce and chili to your taste. You can even split the batch for spicy and mild eaters.
What kind of shrimp should I use?
Medium or small peeled shrimp work best — tail-off is easier for spooning!
Can I add other seafood?
Yes! Chopped octopus, scallops, or imitation crab make it a fun coctel mixto.
🌞 In Conclusion
Mexican Shrimp Cocktail is proof that simple ingredients, when combined with a little love and lime, can turn into something unforgettable. It’s cooling, comforting, and bursting with color — a dish that tastes like a vacation in every bite.
Whether you’re making it for a weekend crowd or treating yourself on a Tuesday night, this is one recipe that’ll never go out of style.
🥑 More Zesty Recipes You’ll Love
- Spicy Mango Ceviche with Jalapeño & Lime
- Chili-Lime Grilled Shrimp Skewers
- Avocado-Corn Salsa with Cilantro & Tomato
📸 Share the Flavor!
Made this recipe? I’d love to see it!
📌 Pin your photos on Pinterest or tag me in your creations.
💬 Drop a comment below with how you served it — or your favorite add-ins!
📊 Nutritional Info (Per Serving – Approximate)
- Calories: 230
- Protein: 20g
- Fat: 10g
- Carbs: 16g
- Fiber: 4g
- Sugar: 7g
Nutritional values may vary based on brands and ingredients used.
Cóctel de Camarones
Ingredients
Method
- Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until just pink and opaque. Drain, rinse under cold water, and toss with lime juice. Chill while you prep the rest.
- In a large bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, Worcestershire, and pepper.
- Stir in the onion, tomato, cucumber, jalapeño (if using), cilantro, and the cooled shrimp. Mix gently to combine.
- Cover and refrigerate for at least 1 hour to let the flavors meld. Trust me — it’s worth the wait.
- Just before serving, gently fold in the avocado. Spoon into glasses or bowls, and serve with tortilla chips, saltines, or extra lime.
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