Cool, refreshing and perfectly crunchy, this easy Mexican shrimp cocktail is the ultimate warm-weather appetizer. Juicy shrimp are tossed with fresh vegetables and a zesty Clamato-based cocktail sauce and finished with creamy avocado and plenty of hot sauce for the perfect bite.
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About This Recipe
After ordering Mexican shrimp cocktail every chance we got while traveling through Mexico, I couldn't wait to recreate it at home! There's something unforgettable about enjoying an icy cold shrimp cocktail with a cold cerveza right by the ocean.
Unlike the classic American shrimp that's served with a thick cocktail sauce, Mexican shrimp cocktail (Cóctel de Camarones), is lighter, brighter and meant to be served with crispy tostadas, saltine crackers and plenty of hot sauce.
Juicy shrimp are tossed in a savory tomato-based sauce that's flavored with bright citrus, hot sauce and plenty of fresh herbs and vegetables. Right before serving, fold in diced avocado for the perfect creamy contrast.
Every bite is cool, crisp, slightly spicy and exactly the kind of recipe you'll crave on a hot summer day.
📋 Ingredients
- Shrimp: Medium-sized shrimp (about 31/40 count) are the perfect size for shrimp cocktail. Look for shrimp that are already peeled and deveined to keep the recipe easy.
- Vegetables: A combination of Persian cucumber, Roma tomatoes and red onion gives the shrimp cocktail crunch and freshness. Remove the seeds from both the tomatoes and cucumbers to keep it from getting too watery.
- Clamato: Clamato juice is the base of the cocktail sauce. It's tomato juice blended with clam broth and seasonings.
- Ketchup: Just a small amount of ketchup adds a bit more body and sweetness to the cocktail sauce.
- Maggi and Worcestershire Sauce: Both of these ingredients bring a delicious savory depth to the cocktail sauce.
- Jugo Maggi is a popular seasoning sauce that's used in many Mexican kitchens and adds an unmistakable umami depth. You can often find this in Mexican and Latin markets.
- Worcestershire sauce also brings a layer of savory richness with just a few dashes.
- Fresh Citrus: Both fresh lime juice and orange juice keep the cocktail sauce bright and slightly sweet.
- Avocado: Fold in diced avocado into the shrimp cocktail just before serving so it stays vibrant and in-tact.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Add Extra Crunch: Add finely diced celery or jicama to add even more crunch to the Mexican seafood cocktail.
- No Clamato? Substitute with tomato juice and a splash of seafood stock, clam juice or shrimp stock to recreate that signature flavor.
- Try Orange Soda: Some versions use a good splash of orange soda for a sweeter, and slightly bubbly cocktail sauce.
- Make it Your Own: Every family has their own version of Cóctel de Camarones. Feel free to adjust the amount of vegetables, citrus or heat to suit your taste.
⏲️ Instructions
Make the Cocktail Sauce. In a large bowl, whisk together the Clamato, ketchup, lime juice, orange juice, Jugo Maggi, Worcestershire sauce, hot sauce, salt, and black pepper until well combined.
Prepare the Vegetables. Seed and finely dice the cucumbers and tomatoes. Finely dice the red onion, jalapeño and chopped cilantro and add to a bowl.
Combine the Cocktail. Pour the cocktail sauce over the shrimp and vegetable mixtures and stir until everything is evenly coated.
Chill and Serve. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, gently fold in the diced avocado. Serve with tostadas, saltine crackers and lime wedges.
📍 Recipe Tips
- Use Cooked, Frozen Shrimp: To keep this recipe quick and easy, use cooked frozen shrimp and then thaw them completely and pat them dry before adding to the shrimp cocktail.
- Dice Evenly: Cut the cucumber, tomatoes, onion and jalapeño into small, evenly sized pieces so you get a little bit of everything in each bite.
- Seed the Tomatoes and Cucumbers: Remove the seeds from the tomatoes and cucumbers so the mixture doesn't get too watery.
- Adjust and Taste: After mixing the cocktail sauce, adjust the flavors as needed. Add more hot sauce or citrus juice or a few extra dashes of Maggi or Worcestershire.
- Chill Before Serving: Refrigerate the shrimp cocktail for at least 30 minutes before serving. It's best served ice cold and this gives time for the flavors to come together.
- Add Avocado Last: Right before serving, add the diced avocado so it stays in tact and doesn't turn mushy or brown.
Make Ahead
- Prep in Advance: The cocktail sauce and chopped vegetables can be prepared a few hours ahead of time and stored separately in the refrigerator until you're ready to assemble.
- Storage: Leftover Mexican shrimp cocktail will keep well in the refrigerator for up to 2 days. For the best texture, add the avocado just before serving.
Serving Suggestions
Mexican shrimp cocktail is best served chilled, alongside:
- Crispy tostadas
- Saltine crackers
- Lime wedges
- Hot sauce
For a complete summer spread, pair it with Charred Tomato Salsa and Mexican grilled fish.
More Shrimp Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Mexican Shrimp Cocktail (Cóctel de Camarones)
LittleFerraroKitchen.com
Ingredients
- 1 pound cooked medium shrimp peeled and deveined
- 2 Persian cucumbers seeded and diced
- 2 Roma tomatoes seeded and diced
- ½ small red onion finely diced
- ¼-½ cup chopped cilantro
- 1 jalapeño pepper finely minced
- 1 avocado diced
Cocktail Sauce
- 2 cups Clamato
- ¼ cup ketchup
- Juice of 2 limes
- Juice of 1 small orange or tangerine
- 1 teaspoon Jugo Maggi or a few generous dashes
- 1 teaspoon Worcestershire sauce or a few generous dashes
- Hot sauce to taste
- Kosher salt to taste
- Freshly ground black pepper
For Serving
- Tostadas
- Lime wedges
- Extra cilantro
- Extra diced red onion
- Hot sauce
Instructions
- Make the Cocktail Sauce. In a large bowl, whisk together the Clamato, ketchup, lime juice, orange juice, Jugo Maggi, Worcestershire sauce, hot sauce, salt, and black pepper until well combined. Taste and adjust the seasoning as needed.
- Prepare the Vegetables. If you haven't already, seed and finely dice the cucumbers and tomatoes. Finely dice the red onion, mince the jalapeño, and chop the cilantro.
- Combine the Cocktail. Add the shrimp, cucumbers, tomatoes, onion, cilantro, and jalapeño pepper to the bowl with the cocktail sauce. Gently stir until everything is evenly coated.
- Chill. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Finish & Serve. Just before serving, gently fold in the diced avocado. Spoon into serving glasses or bowls and garnish with extra cilantro, diced onion, and hot sauce. Serve cold with tostadas, saltine crackers, and lime wedges.
Notes
- Use peeled and deveined shrimp to keep prep simple.
- Dice the vegetables into small, even pieces for the best texture.
- Taste the cocktail sauce before mixing everything together. Add more lime, hot sauce, or Maggi until it tastes balanced.
- Chill the shrimp cocktail for at least 30 minutes before serving so the flavors have time to meld.
- Fold in the avocado just before serving to keep it fresh and creamy.
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