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Authentic Mexican Shrimp Cocktail (Coctel de Camarones)

Close-up of a glass filled with vibrant mexican shrimp cocktail, featuring shrimp, avocado, cucumber, and onion in tomato juice.
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Make this refreshing Mexican shrimp cocktail, Coctel de Camarones, for a zesty appetizer. This easy recipe uses pre-cooked shrimp and fresh vegetables in a bright tomato-lime sauce, perfect for summer gatherings.

Ingredients

Scale
  • 2 lbs large shrimp, cooked, peeled, and deveined, chilled
  • 2 cups tomato juice (or Clamato for a different flavor)
  • 1/2 cup fresh lime juice (about 4–5 limes)
  • 1 cup ketchup
  • 1/2 cup finely diced white onion
  • 1/2 cup finely diced fresh tomato
  • 1/2 cup finely diced cucumber
  • 1/4 cup chopped fresh cilantro
  • 1–2 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (like Cholula or Tapatío)
  • Salt and black pepper to taste
  • 2 ripe avocados, diced (for topping)
  • Lime wedges and tortilla chips or saltine crackers (for serving)

Instructions

  1. Prepare the shrimp: If using raw shrimp, cook them until pink, then immediately plunge them into an ice bath to stop cooking. Peel, devein, and chop the shrimp into bite-sized pieces. Place the chopped shrimp in a large bowl and chill.
  2. Make the sauce base: In a separate large bowl, whisk together the tomato juice, fresh lime juice, ketchup, Worcestershire sauce, and hot sauce. Season with salt and pepper. Taste and adjust lime or salt as needed.
  3. Combine ingredients: Add the diced onion, tomato, cucumber, minced jalapeño, and cilantro to the shrimp bowl. Pour the prepared sauce over the shrimp and vegetables.
  4. Mix gently: Fold all ingredients together until everything is evenly coated in the zesty sauce.
  5. Chill: Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. This step is key for the best taste.
  6. Serve: When ready to serve, taste and adjust seasoning one last time. Spoon the Mexican shrimp cocktail into individual chilled glasses or bowls. Top each serving with diced avocado. Serve immediately with lime wedges and tortilla chips or saltine crackers.

Notes

  • For a Clamato-free version, use plain tomato juice as directed. If you prefer the traditional flavor, substitute the tomato juice with Clamato juice.
  • You can use jarred, pre-cooked shrimp for a truly no-cook appetizer, saving you prep time.
  • Serve this dish very cold for the most refreshing experience.

Nutrition

Find it online: https://hearthbite.com/mexican-shrimp-cocktail-recipe-easy-zesty/