Mexican Shrimp Cocktail, also known as Coctel de Camarones, is packed with cooked shrimp, tomatoes, cucumber, avocado, onion, and jalapeño in a flavorful tomato-based sauce. Fresh lime juice, cilantro, and hot sauce give it a bright, zesty kick.
I love how fresh and colorful this shrimp cocktail is. It’s especially good chilled and makes a great appetizer for warm-weather gatherings.
Why I Love This Recipe
About the Ingredients ⭐
- Shrimp: Use cooked medium shrimp, with or without tails.
- Fresh Vegetables: Red onion, jalapeño, cucumber, tomatoes, avocado, and cilantro add fresh flavor and texture.
- Garlic, Salt & Pepper: Season the cocktail to taste.
- Lime Juice: Adds fresh, bright flavor.
- Ketchup, Clam Juice & Clamato: Create the tomato-based cocktail sauce.
- Hot Sauce: Valentina or Tapatío adds heat and Mexican-style flavor.
- Olive Oil & Worcestershire: Add richness and savory flavor.
- Crackers, Chips & Lime: For serving.
Be sure to check out the full recipe and ingredient list below
How to Make Mexican Shrimp Cocktail
Combine: Add the shrimp, vegetables, seasonings, lime juice, and sauce ingredients to a large bowl. Stir well.
Add the Avocado: Gently fold in the cubed avocado so it doesn’t get mashed.
Serve: Serve chilled with crackers or chips and fresh lime wedges.
Questions Readers Ask Most
Can I make Mexican Shrimp Cocktail ahead of time?
Yes. Mix everything except the avocado, cover, and refrigerate. Fold in the avocado shortly before serving.
Should Mexican Shrimp Cocktail be served cold?
Yes. It tastes best chilled, so refrigerate it until you’re ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind the avocado may darken and soften.
More Shrimp Recipes You Will Love
Mexican Shrimp Cocktail
Mexican Shrimp Cocktail is loaded with shrimp, fresh vegetables, avocado, and a flavorful tomato-based cocktail sauce.
Ingredients
- 1 ½ pounds medium shrimp, cooked (some with tails, optional)
- 1 cup red onion, diced
- 1 jalapeno, seeded and diced
- 1 teaspoon garlic, minced
- 1 Tablespoon pepper
- 2 teaspoons salt
- ½ English cucumber, diced
- 2 Roma tomatoes, diced
- 1 cup cilantro
- 2-3 Tablespoons lime juice
- ¾ cup ketchup
- ¾ cup clam juice
- ¼ cup Mexican hot sauce (Valentina or Tapatio)
- 1 Tablespoon olive oil
- 1 teaspoon worcestershire sauce
- 1 32 ounce bottle Clamato (seasoned tomato juice)
- 1 large or 2 small avocados, cubed
- Crackers or chips
- Lime wedges
Instructions
- In a large bowl, combine the shrimp, red onion, jalapeño, garlic, pepper, salt, cucumber, tomatoes, cilantro, lime juice, ketchup, clam juice, hot sauce, olive oil, Worcestershire sauce, and Clamato. Stir until well combined.
- Add the avocado and gently fold it into the mixture.
- Serve chilled with crackers or chips and lime wedges.
Notes
For the best texture, add the avocado just before serving and keep the shrimp cocktail chilled until ready to eat.
Nutrition Information:
Yield:
10Serving Size:
1 CupAmount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 2mgSodium: 894mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 2g
5 Comments