The first time I had coctel de camarones, or Mexican Shrimp Cocktail, was on a sweltering summer afternoon in a tiny seaside restaurant in Mexico. We had spent the morning exploring the beaches, and by the time lunch rolled around, the sun had zapped every ounce of my energy. I was expecting a heavy seafood dish, but what arrived at the table was a chilled, vibrant bowl of shrimp swimming in a zesty, tomato-based sauce, piled high with avocado and crisp veggies. One bite, and I was hooked—the bright lime juice, the kick of hot sauce, and the sweetness of the shrimp all combined into something so refreshing, it was like an instant reset. Now, whenever the temperatures start to climb, I bring a little of that coastal magic into my kitchen with this easy, flavorful recipe.

A Refreshing Take on Seafood

Mexican Shrimp Cocktail isn’t your typical American-style shrimp cocktail with a side of cocktail sauce for dipping. Instead, it’s a bold and refreshing mix of juicy shrimp, a tangy tomato sauce, crunchy vegetables, and creamy avocado, all served chilled. Think of it as a cross between a shrimp ceviche and a seafood gazpacho. Every spoonful is packed with layers of flavor—from the brightness of fresh lime juice to the slight heat from hot sauce and jalapeño. The best part? It comes together in no time, making it perfect for a light meal, an appetizer, or even a fun addition to a summer barbecue.

While it’s traditionally served in tall, ice-cold glasses with saltine crackers or tostadas on the side, I love to get creative with how I enjoy it. Sometimes I spoon it over crisp lettuce for a seafood salad twist, and other times, I serve it alongside warm, homemade tortilla chips for a heartier bite. However you decide to enjoy it, one thing’s for sure—this dish is guaranteed to wake up your taste buds!

Equipment You’ll Need

• Large mixing bowl
• Medium saucepan
• Cutting board and knife
• Measuring spoons
• Spoon for stirring
• Glasses or bowls for serving

Ingredients

• 1 lb medium shrimp, peeled, deveined, and cooked
• 1 cup tomato juice (Clamato works great for extra flavor)
• ½ cup ketchup
• ¼ cup fresh lime juice (about 2 limes)
• 1 tablespoon hot sauce (like Valentina or Cholula)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ red onion, finely diced
• 1 small cucumber, diced
• 1 Roma tomato, diced
• 1 jalapeño, finely chopped (remove seeds for less heat)
• ¼ cup fresh cilantro, chopped
• 1 avocado, diced
• ½ cup cooked, chilled crab meat (optional, but delicious)
• Lime wedges, for garnish
• Saltine crackers or tostadas, for serving

Instructions

1. Prepare the Shrimp

If your shrimp are raw, bring a pot of salted water to a gentle boil. Add the shrimp and cook for about 2-3 minutes, just until they turn pink. Drain and immediately transfer them to an ice bath to stop the cooking. Once chilled, pat dry and cut into bite-sized pieces (or leave whole if you prefer).

2. Make the Cocktail Sauce

In a large mixing bowl, whisk together the tomato juice, ketchup, lime juice, hot sauce, Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning, adding more lime juice or hot sauce if needed.

3. Add the Fresh Ingredients

Stir in the diced red onion, cucumber, tomato, jalapeño, and cilantro. Gently fold in the shrimp and let everything chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

4. Add the Avocado and Serve

Just before serving, gently fold in the diced avocado and optional crab meat. Spoon the shrimp cocktail into chilled glasses or bowls and garnish with lime wedges.

5. Enjoy!

Serve immediately with saltine crackers or crispy tostadas on the side. Don’t forget a cold beer or a refreshing agua fresca to complete the meal!

Tips & Variations

• Make It Extra Chilled: For the best flavor, let the shrimp cocktail sit in the fridge for at least an hour before serving.
• More Seafood, More Fun: Add cooked octopus, scallops, or even a handful of lump crab for a mixed seafood cocktail.
• Tomato Juice Options: Clamato juice adds a slightly briny depth, but if you prefer a milder flavor, plain tomato juice works just as well.
• Spicy or Mild? Adjust the heat level by adding more or less jalapeño and hot sauce. A dash of Tajín seasoning sprinkled on top also adds a nice kick!
• Serving Ideas: While saltine crackers and tostadas are traditional, you can also serve this over rice or in a lettuce cup for a low-carb option.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely before using. Rinse them under cold water and pat them dry to remove excess moisture.

2. How long does Mexican Shrimp Cocktail last in the fridge?
It’s best enjoyed fresh, but you can store it in an airtight container for up to 24 hours. The avocado may brown slightly, so if making ahead, add it right before serving.

3. What can I substitute for Clamato juice?
If you don’t have Clamato, you can use regular tomato juice with a splash of seafood stock or a little extra Worcestershire sauce for added depth.

4. Can I make this dish ahead of time?
Yes! You can prepare the sauce and chop the veggies a few hours in advance. Just mix everything together right before serving to keep it fresh and crisp.

This Mexican Shrimp Cocktail is everything I love about warm-weather dining—fresh, flavorful, and incredibly easy to make. Whether you’re enjoying it as an appetizer, a light lunch, or a refreshing seafood dinner, it always hits the spot. The balance of tangy, spicy, and sweet flavors makes every bite exciting, and it’s just the kind of dish that gets people talking at the table. So grab a bowl, pile on the shrimp, and don’t forget the crackers—because once you take a bite, you won’t want to stop!