Mexican Shrimp Cocktail

 

Mexican Shrimp Cocktail (Cóctel de Camarón): A Fresh, Zesty Classic

If you’re looking for a seafood dish that’s bright, refreshing, and bursting with bold Mexican flavors, Mexican Shrimp Cocktail—or Cóctel de Camarón—is an absolute must-try. Unlike the traditional American shrimp cocktail that relies on cold shrimp and ketchup-based dip, this Mexican version is more like a vibrant, chunky gazpacho. It’s cool, citrusy, lightly spicy, and packed with plump shrimp swimming in a tangy tomato-lime sauce.

Perfect for warm weather, parties, game days, or as a light meal, this dish strikes the perfect balance of fresh, zesty, and satisfying.

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Why You’ll Love This Recipe

• Refreshing and light—great for spring and summer

• No complicated cooking—shrimp cooks in minutes

• Customizable spice level

• Perfect appetizer or chilled lunch

• Full of fresh veggies for extra crunch and flavor

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Ingredients

For the Shrimp:

• 1 lb medium shrimp, peeled and deveined

• 1 teaspoon salt

• 1 lime (optional, for boiling water)

For the Cocktail Sauce:

• 1 ½ cups tomato juice (or Clamato for a savory kick)

• ⅓ cup ketchup

• ¼ cup fresh lime juice

• 2 tablespoons hot sauce (like Valentina or Tapatío)

• 1 tablespoon Worcestershire sauce

Fresh Veggies & Add-Ins:

• 1 cup diced tomatoes

• ½ cup diced red onion

• 1 cup diced cucumber

• 1–2 jalapeños, seeded and diced (or serranos for more heat)

• ¼ cup chopped cilantro

• 1 ripe avocado, diced

• Salt and pepper to taste

For Serving:

• Lime wedges

• Tortilla chips or saltine crackers

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How to Make Mexican Shrimp Cocktail

1. Cook the Shrimp

Bring a pot of salted water to a boil. Add the shrimp and cook just until they turn pink—usually 1–2 minutes. Immediately transfer to an ice bath to stop the cooking, then chop into bite-sized pieces if they’re large.

2. Prep the Sauce

In a large mixing bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, and Worcestershire. Taste and adjust seasoning—add more lime for acidity or hot sauce for heat.

3. Add the Fresh Veggies

Stir in the tomatoes, cucumbers, onion, jalapeños, and cilantro. Mix well to combine.

4. Fold in the Shrimp

Add the chilled shrimp into the mixture and gently fold until evenly coated.

5. Add Avocado & Chill

Right before serving, fold in the avocado to keep it from browning. Chill the cocktail in the fridge for at least 20–30 minutes to let flavors meld.

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How to Serve

Serve Mexican Shrimp Cocktail in chilled glasses or cups with plenty of lime wedges. Offer tortilla chips or saltine crackers on the side for scooping. It’s a beautiful, colorful dish that’s perfect for entertaining.

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Tips & Variations

• Make it spicier: Add diced serrano peppers or more hot sauce.

• Make it milder: Use just one jalapeño or omit the seeds.

• Use poached or grilled shrimp for extra flavor.

• Swap Clamato for tomato juice if you want a deeper, brinier flavor.

• Add extras: Diced mango, celery, or a splash of orange juice for sweetness.

• Meal prep tip: Mix everything except avocado ahead of time, then add avocado before serving.

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Why This Dish Works

Mexican Shrimp Cocktail is all about contrast—cool shrimp, crisp veggies, and a lively, citrus-tomato broth that’s both tangy and savory. Every spoonful has texture, freshness, and a little heat, making it one of the most refreshing seafood recipes you can serve.