🍤 Mexican Shrimp Cocktail (Coctel de Camarones)
Mexican shrimp cocktail is a fresh, zesty, chilled seafood dish—more like a savory tomato-lime soup loaded with shrimp and crunchy veggies than the creamy American version. It’s especially popular in coastal areas and often served in tall glasses.
đź›’ Ingredients (Serves 4)
- 1 lb cooked shrimp (peeled, deveined, chopped if large)
- 1 cup tomato juice or clamato juice
- ½ cup ketchup
- 1–2 limes (freshly squeezed)
- ÂĽ cup orange juice (optional, traditional in some regions)
- ½ small red onion, finely diced
- 1–2 Roma tomatoes, diced
- 1 cucumber, peeled & diced
- 1 jalapeño or serrano pepper, finely minced
- 1 avocado, diced
- 2 tbsp fresh cilantro, chopped
- Hot sauce (like Valentina or Cholula), to taste
- Salt & black pepper, to taste
🥣 Instructions
- Prep the shrimp
If using raw shrimp, boil in salted water 2–3 minutes until pink and opaque. Chill completely. - Make the sauce
In a large bowl, mix tomato juice, ketchup, lime juice, orange juice (if using), hot sauce, salt, and pepper. - Add fresh ingredients
Stir in onion, tomatoes, cucumber, jalapeño, cilantro, and shrimp. - Chill
Refrigerate at least 30 minutes to let flavors meld. - Finish & serve
Gently fold in diced avocado just before serving. Serve cold in tall glasses or bowls.
🌶️ How to Serve
- With saltine crackers
- With tortilla chips
- With tostadas
- Extra lime wedges on the side
đź’ˇ Tips
- For extra depth, add a splash of clam juice.
- For sweeter coastal-style flavor, increase orange juice slightly.
- Want it spicier? Add more serrano or a dash of habanero hot sauce.
- Make it ahead—flavor improves after a few hours in the fridge.
If you’d like, I can also give you an authentic street-style version or a spicy Sinaloa-style variation.
