Mexican Shrimp Cocktail

Mexican shrimp cocktail, or Cóctel de Camarones, is a refreshing and flavorful dish that combines tender shrimp with a tangy tomato-based sauce, crisp vegetables, and fresh herbs. Served chilled with crackers or tortilla chips, it’s light yet satisfying, making it perfect as an appetizer or even a main dish on a warm day.

Why You’ll Love This Recipe

I love this shrimp cocktail because it’s bright, zesty, and full of texture. The shrimp are tender and juicy, while the sauce is bold with lime, tomato, and hot sauce. I also like that it’s customizable—I can make it spicier, chunkier, or lighter depending on my mood. It’s refreshing, filling, and always a hit when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium or large shrimp, peeled and deveined

• Tomato juice or Clamato

• Ketchup

• Fresh lime juice

• Hot sauce (like Tabasco or Valentina)

• Red onion, finely diced

• Tomato, chopped

• Cucumber, chopped

• Jalapeño or serrano pepper, minced (optional, for heat)

• Fresh cilantro, chopped

• Avocado, diced

• Salt and black pepper

• Saltine crackers or tortilla chips, for serving

Directions

I start by cooking the shrimp in salted boiling water until just pink and firm, then immediately transfer them to an ice bath to stop the cooking and keep them tender. Once chilled, I chop them into bite-sized pieces.

In a large bowl, I combine tomato juice, ketchup, lime juice, and hot sauce to make the base of the cocktail. I stir in onion, tomato, cucumber, jalapeño, and cilantro, then fold in the shrimp. I let the mixture chill in the refrigerator for at least 30 minutes so the flavors meld together.

Just before serving, I gently stir in diced avocado and season with salt and pepper to taste. I serve it cold with saltines or tortilla chips on the side.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and 10 minutes to cook the shrimp, plus 30 minutes to chill—so it’s ready in about 55 minutes.

Variations

Sometimes I use Clamato instead of plain tomato juice for a more savory flavor. I also like adding a splash of orange juice for a hint of sweetness. For extra spice, I stir in more jalapeño or a dash of chili powder. If I want to make it heartier, I add a few diced scallops or crab meat along with the shrimp.

storage/reheating

I keep leftovers covered in the refrigerator for up to 2 days. Since avocado can brown quickly, I usually add it fresh right before serving. I don’t reheat this dish—it’s meant to be enjoyed chilled.

FAQs

Can I use pre-cooked shrimp?

Yes, I can use pre-cooked shrimp to save time. I just make sure they’re peeled, deveined, and chopped into bite-sized pieces.

What’s the difference between Mexican shrimp cocktail and American shrimp cocktail?

Mexican shrimp cocktail is served in a tangy tomato-citrus sauce with vegetables and herbs, while American shrimp cocktail is usually just shrimp with a side of cocktail sauce.

Can I make it spicier?

Yes, I often add more hot sauce, extra jalapeño, or even a splash of spicy clam juice for more heat.

Can I make this dish ahead of time?

Yes, I usually prepare the sauce and vegetables ahead of time, then add the shrimp and avocado shortly before serving to keep everything fresh.

What should I serve with it?

I like to serve it with saltine crackers, tortilla chips, or even tostadas for a crunchy contrast.

Conclusion

Mexican shrimp cocktail is one of my favorite refreshing seafood dishes because it’s flavorful, colorful, and easy to make. I love how the tangy sauce, tender shrimp, and crunchy vegetables all come together for a dish that feels light yet satisfying. Whether I enjoy it as an appetizer on a hot day or as a casual dinner, it always tastes fresh and vibrant.