Mexican Shrimp Cocktail (Coctel de Camarones)
A refreshing, zesty seafood classic loaded with juicy shrimp, tomato-clam sauce, crisp veggies, lime, and creamy avocado. Served chilled and perfect with tortilla chips or saltine crackers!
Serves: 4–6
Chill Time: 30–60 minutes
📝 Ingredients
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1½ lbs cooked shrimp, peeled, deveined, chopped (leave some whole if desired)
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1½ cups tomato juice or Clamato-style juice
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½ cup ketchup
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1–2 tbsp hot sauce (to taste)
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Juice of 2–3 fresh limes
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½ small red onion, finely diced
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1 cup diced cucumber (peeled & seeded if preferred)
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1–2 Roma tomatoes, diced
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1 jalapeño, finely minced (optional)
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¼ cup chopped fresh cilantro
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1–2 ripe avocados, diced
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Salt & black pepper to taste
👩🍳 Instructions
Step 1: Make the Sauce
In a large bowl, mix:
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Tomato juice
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Ketchup
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Lime juice
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Hot sauce
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Salt & pepper
Taste and adjust heat or lime as needed.
Step 2: Add the Fresh Ingredients
Stir in:
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Shrimp
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Red onion
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Cucumber
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Tomatoes
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Jalapeño (if using)
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Cilantro
Gently fold to combine.
Step 3: Chill
Cover and refrigerate for at least 30–60 minutes to allow flavors to blend.
Step 4: Finish & Serve
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Gently fold in diced avocado just before serving.
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Spoon into chilled glasses or bowls.
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Serve with tortilla chips, tostadas, or saltine crackers.
🌶️ Optional Add-Ins
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A splash of orange juice for sweetness
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Diced celery for crunch
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A pinch of Tajín seasoning
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A drizzle of olive oil
🧊 Storage
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Best enjoyed same day
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Refrigerate up to 24 hours
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Add avocado fresh to avoid browning
💡 Tips for Best Flavor
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Use fresh lime juice (not bottled).
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If using raw shrimp, boil in salted water 2–3 minutes until pink, then cool before mixing.
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Chill serving glasses for restaurant-style presentation.
If you’d like, I can also give you:
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🌮 Spicy Sinaloa-style version
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🥭 Mango shrimp cocktail variation
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🍺 Beer-infused version
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🦐 Traditional Mexican ceviche recipe
Just tell me 😊