Print

Authentic Mexican Shrimp Cocktail (Coctel de Camarones)

Close-up of vibrant mexican shrimp cocktail in a rich sauce, topped with diced avocado and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this vibrant and refreshing Mexican Shrimp Cocktail. It features plump shrimp in a zesty, tomato-based sauce with fresh avocado and lime, perfect as an easy appetizer or light meal.

Ingredients

Scale
  • 2 pounds large shrimp, peeled and deveined (cooked)
  • 1 cup tomato juice
  • 1/2 cup clamato juice (optional, omit for Clamato Free version)
  • 1/2 cup fresh lime juice
  • 1/4 cup ketchup
  • 1/4 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • 2 ripe Roma tomatoes, seeded and diced
  • 1 large avocado, diced
  • 1–2 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup orange juice (for brightness)

Instructions

  1. If your shrimp are raw, cook them until pink and opaque. Immediately plunge the cooked shrimp into an ice bath to stop the cooking process, then drain and set aside. Cut larger shrimp in half.
  2. In a large glass bowl, prepare the sauce base. Combine the tomato juice, clamato juice (if using), fresh lime juice, ketchup, salt, pepper, and orange juice. Whisk until well mixed.
  3. Stir in the finely chopped white onion, minced jalapeño, and chopped cilantro into the sauce. Taste the sauce and adjust salt or lime juice as needed for your preferred zestiness.
  4. Gently fold the cooked shrimp into the sauce mixture. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld. This chilling time is important for the best taste.
  5. Just before serving, gently fold in the diced tomatoes and diced avocado. Do not overmix, as you want the avocado pieces to remain intact.
  6. Serve the Mexican shrimp cocktail chilled in individual glasses or bowls. Offer tortilla chips or saltine crackers on the side for scooping.

Notes

  • For the most authentic flavor, use high-quality, firm shrimp.
  • If you skip the Clamato, increase the tomato juice slightly to maintain the liquid volume.
  • You can add a splash of hot sauce, like Valentina, for extra heat if you like a spicy shrimp cocktail.
  • Prepare the sauce and shrimp mixture up to 4 hours ahead of time, but add the avocado and tomatoes only right before serving.

Nutrition

Find it online: https://cookingbycarla.com/mexican-shrimp-cocktail-recipe-easy-appetizer/