Here’s a bold, refreshing, and flavor-packed Mexican Shrimp Cocktail — also known as Cóctel de Camarones. It’s like shrimp ceviche meets gazpacho: juicy shrimp swimming in a tangy, spicy tomato-based sauce, mixed with avocado, onion, cucumber, and cilantro. Serve it chilled with saltine crackers or tortilla chips and a cold drink.
🦐🍅 Mexican Shrimp Cocktail (Cóctel de Camarones)
🕒 Prep Time: 15 minutes
🧊 Chill Time: 30–60 minutes
🍽️ Serves: 4–6 as appetizer, 2–3 as main
🧂 Ingredients
For the shrimp:
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1 lb medium shrimp, peeled and deveined
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Salt, to taste
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1/2 lime or lemon, for boiling water
For the cocktail sauce:
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1 cup tomato juice (Clamato or plain)
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1/2 cup ketchup
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1–2 tbsp hot sauce (Valentina or Tapatío preferred)
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2 tbsp fresh lime juice (about 1 lime)
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1 tbsp Worcestershire sauce
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1/4 tsp black pepper
Mix-ins:
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1/2 small red onion, finely diced
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1 medium cucumber, peeled and diced
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1–2 roma tomatoes, diced
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1 jalapeño or serrano, minced (optional, for heat)
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1 ripe avocado, diced
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1/4 cup fresh cilantro, chopped
🔥 Instructions
1. Cook the shrimp:
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Bring a pot of salted water to a boil with a squeeze of lime or lemon.
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Add shrimp and cook for 2–3 minutes, or until pink and just cooked.
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Immediately transfer to an ice bath to stop cooking.
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Once cooled, chop into bite-sized pieces (or leave whole if preferred).
2. Make the cocktail sauce:
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In a large bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, Worcestershire, and pepper.
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Taste and adjust spice, tang, or sweetness to your liking.
3. Assemble:
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Add shrimp, onion, cucumber, tomato, jalapeño (if using), and cilantro to the sauce.
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Gently fold in avocado last to keep it chunky.
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Cover and chill for at least 30 minutes so the flavors can develop.
4. Serve:
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Spoon into chilled glasses or bowls.
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Garnish with extra cilantro, lime wedges, and maybe a splash more hot sauce.
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Serve with saltine crackers, tostadas, tortilla chips, or even over lettuce as a salad.
💡 Tips & Variations
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Shortcut: Use pre-cooked shrimp to skip boiling.
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More citrusy? Add orange juice or more lime juice for a fruitier vibe.
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Add-ins: Diced mango or jicama for crunch and sweetness.
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Make it a meal: Serve over rice or with a side of Mexican street corn.