Mexican Shrimp Cocktail
Mexican Shrimp Cocktail, also known as Cóctel de Camarónes, doesn’t resemble an American shrimp cocktail at all. This cool, elegant version is chock full of crunchy vegetables and shrimp in a spicy, tangy tomato sauce that’s refreshing with just the right amount of heat! Perfect for hot weather dining!
“Made for a barbecue. Definitely a hit with the adults–looked pretty too. Making this again!“
Why This Recipe is a Keeper!
This delicious and refreshing appetizer, Mexican Shrimp Cocktail (Cóctel de Camarónes), is almost like a “salad in a glass,” chock full of crunchy vegetables and shrimp in a spicy, tangy, flavorful tomato-based cocktail sauce. Some might even call it a cold tomato soup similar to gazpacho. What’s not to love?
This recipe for Mexican Shrimp Cocktail combines a recipe from Rick Bayless, known for Mexican cuisine here in the U. S. and my lovely sister-in-law, Alix, who is of Mexican descent.
The combination of Clamato, fresh lime juice and hot sauce gives this Mexican shrimp appetizer, Cóctel de Camarónes, it’s signature and robust seafood flavor. Adding a small amount of ketchup to the cocktail sauce adds depth and a sweet-savory note that helps coat the shrimp.
Why you’ll love this Mexican Shrimp Cocktail recipe:
- Flavor: The combination of fresh shrimp, cucumber, avocado, cilantro, onion, tomato, lime juice, and hot sauce creates a complex and delicious flavor with the tomato and clam juice that is both tangy and spicy.
- Texture: The combination of crunchy vegetables and succulent shrimp creates a delightful contrast that makes every bite enjoyable.
- It’s healthy!
- Versatile: Mexican Shrimp Cocktail can be served as an appetizer, a light lunch or dinner, or a snack. It’s also an excellent dish for entertaining. Serve in individual glasses or bowls.
- Easy to prepare: This dish is easy to make and requires no cooking other than boiling the shrimp. It’s an excellent option for those who want to enjoy a flavorful and nutritious meal without spending too much time in the kitchen.
- More than 75 4 and 5-star ratings!
Let’s make it!
How to Make Mexican Shrimp Cocktail:
Recipe Ingredients:
Here’s everything you’ll need to make this Mexican Shrimp Cocktail recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Shrimp: The most essential ingredient in a Mexican Shrimp Cocktail recipe! You could use purchased cooked shrimp; however, cooking your own will give you better flavor and texture. I’m also a stickler for using American wild-caught shrimp in all of my shrimp dishes. None of that funky farmed stuff for me!
- White Onion: White onions are slightly sweeter and milder than yellow onions. White onions have a high water content, making their flesh crisp. They’re a good choice for serving raw. Red onions may also be used.
- Jicama: Jicama is a globe-shaped root vegetable with papery, golden-brown skin and a starchy white interior. The carbs, however, don’t have a high glycemic load, according to Web MD. The flesh is refreshing and crisp with a mildly sweet and nutty taste. Add cucumber and onion if you don’t wish to buy or use it (because you’ll have some leftovers).
- Tomatoes: Use plum or Roma tomatoes which are less watery than round tomatoes.
- Lime Juice: Fresh is always best! Purchased lime juice from concentrate won’t have the same punch as freshly squeezed lime juice.
- Hot Sauce: Use an authentic Mexican hot sauce such as Cholula.
- Clamato Juice: This briny drink blends tomato juice, clam juice, spices, sugar and often MSG. (If that concerns you, substitute 1 cup tomato or vegetable juice and 1/2 cup clam juice instead of bottled Clamato.) Clamato juice is most commonly used in cocktails. Use regular or Picante.
- Jalapeno / Serrano Peppers: Optional, so not shown.
Step-By-Step Instructions:
- Gather and prep all the ingredients for the Mexican Shrimp Cocktail recipe.
- Cut the onion in half. Dice half of the onion and cut the other half into large chunks. Reserve the chunks for cooking the shrimp.
- Place the diced onion portion in a sieve. Run the onion under cold tap water for 30 seconds; drain and set aside.
- COOK THE SHRIMP: Fill a saucepan with water.
- Add the onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil.
- Add shrimp, turn off the heat, and let the shrimp sit in the water for 1 minute or until shrimp are pink and cooked through. Drain and let the shrimp cool. Discard onion and garlic.
- Pick out the shrimp with the intact tails and set it aside to use for the garnish.
- If your shrimp is large, cut them in half through the middle to make them easier to eat.
- Make the cocktail sauce. Combine Clamato, ketchup, lime juice and hot sauce in a small bowl.
- In another bowl, combine diced onion, jicama, cucumber, tomato, avocado, jalapeno or serrano (if using) and cilantro.
- Add the shrimp.
- Scoop into large, wide-rimmed glasses.
- Pour the cocktail sauce evenly over the shrimp and vegetables.
- Garnish each glass with one of the whole shrimp with the tail still intact, a lime wedge and cilantro sprigs.
Chef Tips and Tricks:
- The easiest way I have found to peel and devein shrimp is:
- Cut through the top of the shell, starting at the wide end with kitchen shears.
- Remove the shells of all the shrimp in this manner at once, so you don’t have to keep setting your scissors down.
- Peel and remove the vein (intestine) under a trickle of cold water.
- If your shrimp is large, cut them in half through the middle to make them easier for your guests to eat.
Frequently Asked Questions:
Although both are served cold, ceviche always starts with raw fish or seafood and is then “cooked” with an acid like lime or lemon juice. A shrimp cocktail is made with cooked shrimp.
Yes! Cook the shrimp, cool and refrigerate. Dice the cucumber, jicama, tomato, jalapeno and onion, combine in a bowl, and refrigerate. Combine sauce ingredients and refrigerate. When ready to serve, dice avocado, combine with remaining ingredients, portion into serving glasses, pour the cocktail sauce over, garnish and serve.
It is but with some modifications. Use low-sodium tomato or vegetable juice because Clamato juice is high in sodium. Use low-sodium ketchup and skip the salt when cooking the shrimp. All the other vegetables add vitamins, fiber and antioxidants. The avocado adds healthy fat in the form of monounsaturated fat.
Storage:
- Store any leftovers in the refrigerator and enjoy them within 1 to 2 days.
Serve Cóctel de Camarónes as an appetizer for:
- Beef Short Ribs Barbacoa
- Southwestern Chicken Skillet
- Grilled Chicken Fajitas with Tajin Seasoning
- Mexican Chicken Poblano and Black Bean Tortilla Casserole
- Green Chile Goat Cheese Stuffed Chicken Breasts with Cornmeal Pecan Crust
More great shrimp appetizer recipes you’ll love!
- Shrimp Cocktail Louis
- Shrimp Cocktail Recipe with Sriracha Remoulade
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Shrimp in Avocado Butter
Don’t miss this collection of all my Mexican-Inspired Recipes!
Mexican Shrimp Cocktail
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Ingredients
- 1 medium white onion
- 6 large cloves garlic - coarsely chopped
- 2 tablespoons salt - plus more to taste
- 1 tablespoon coarsely ground black pepper
- 1 pound medium shrimp - 31-35 count, peeled, deveined and tails removed except for 4 to go on top as garnish
- 1 1/2 cups Clamato juice - chilled
- 2 tablespoons ketchup
- 3 tablespoons lime juice - or to taste
- Hot sauce - preferably Mexican, to taste
- 1/2 small jicama - peeled and diced (about 1 cup)
- 1/2 large English cucumber - seeded and diced (about 1 cup)
- 1 medium plum tomato - seeded and chopped
- 2 medium avocados - or 1 large avocado, peeled, pitted and chopped
- 1 large jalapeno or serrano pepper - optional, seeded if desired, chopped
- 1 cup chopped cilantro - loosely packed
- Lime wedges - for serving
- Cilantro sprigs - for serving
Instructions
- Cut the onion in half. Dice half of the onion and cut the other half into large chunks. Reserve the chunks for cooking the shrimp. Place the diced onion portion in a sieve. Run the onion under cold tap water for 30 seconds; drain and set aside.
- COOK THE SHRIMP: Fill a saucepan with water. Add the onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off the heat and let sit for 1 minute or until shrimp are pink and cooked through.
- Drain and let the shrimp cool. Discard onion and garlic. Pick out the shrimp with intact tails and set aside for the garnish. If your shrimp is large, cut them in half through the middle to make them easier to eat.
- Combine Clamato, ketchup, lime juice and hot sauce in a small bowl.
- In another bowl, combine diced onion, jicama, cucumber, tomato, avocado, jalapeno or serrano (if using) and cilantro. Fold in the shrimp.
- Scoop into large, wide-rimmed glasses.
- Pour dressing over the shrimp and vegetable combination.
- Serve garnished with a lime wedge and cilantro sprigs.
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Recipe Notes
- Use 1 cup tomato juice and 1/2 cup clam juice instead of the Clamato juice.
- Use 3/4 cup ketchup and 3/4 cup clam juice instead of the Clamato juice.
- Use the whole cucumber and celery to replace the jicama.
- If your shrimp is large, cut them in half through the middle to make them easier to eat.
- Cook shrimp, cool and refrigerate.
- Dice cucumber, jicama, tomato, jalapeno and onion and combine in a bowl and refrigerate.
- Combine sauce ingredients and refrigerate.
- When ready to serve, dice avocado, combine with remaining ingredients, portion into serving glasses, garnish and serve.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I made the Mexican Shrimp Cocktails for a barbecue. Definitely a hit with the adults–looked pretty too. I love chop and drop recipes. Some commented to serve with a shot of tequila to enjoy all the juices. I made it with precooked frozen shrimp for convenience. I will follow your shrimp cooking instructions to compare. Making this again!
Hi, Katherine, Thanks so very much and happy everyone enjoyed! Love the tequila idea! Appreciate your taking the time to come back and comment and rate.
This recipe is fantastic. One person commented to replace clam juice with Clematis. What is Clematis?
Hi, Marji, Thanks so much for your question. I reviewed that comment and what they meant was Clamato, which you can find in the bottled juice area. Thanks again and soooo happy you enjoyed!
Clamato juice. It’s a combination of tomato juice and clam juice. Canadians use it for a drink called a Caesar.
Did your sister in law ever chime in with her alterations
Hi, Gillian, Thanks so much for checking back! With the holidays and all it totally slipped my evermore feeble mind but here is her input:
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Your recipe looks really delicious and most of it is spot on. Here are some variations we would use:
–Red onions to add a bit of color.
–Same with pepper: Jalapeños or Serrano based on how hot you want it.
–We use regular cucumber. It’s plentiful and cheap around here.
–Your ‘cocktail’ sauce sounds good. We make it with tomato juice and add some finely chopped tomatoes and add Cholula or Tabasco to taste.
–All the rest, garlic, salt, pepper, freshly squeezed lime juice (you are right it’s the BEST), and finely chopped cilantro to add.
Oh, and the diced avocado…can’t forget that!
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