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Cool and Refreshing Mexican Shrimp Cocktail (Coctel de Camarón)

8 min read apples4sell

When the weather warms up, there is nothing better than a bright, chilled seafood dish that requires minimal time over a hot stove. This authentic Mexican Shrimp Cocktail (Coctel de Camarón) is the ultimate crowd-pleaser. Packed with tender shrimp, crisp celery, zesty red onions, and fresh cilantro, it is a vibrant appetizer or light main course that tastes like a vacation in a glass.

A refreshing Mexican shrimp cocktail served in a martini glass, garnished with whole shrimp and crisp tortilla chip
A Mexican Shrimp Cocktail, A Perfect Summer Appetizer

Unlike heavy, American-style shrimp cocktails that rely on a thick dip, the Mexican version is served in a savory, tomato-citrus broth. While many traditional recipes call for a complex blend of juices, I believe simpler is better. Keeping the base light ensures that the delicate, sweet flavor of the fresh shrimp shines through instead of being overpowered.

Why You Will Love This Recipe

  • Perfect Balance of Flavors: A harmonious blend of savory tomato, tangy fresh lime juice, and a subtle kick of heat.
  • Quick and Easy Prep: This dish comes together in minutes. Chop your vegetables, toss the ingredients, and let the refrigerator do the rest of the work.
  • Make-Ahead Friendly: It is an excellent option for summer cookouts, game days, or casual dinner parties because the flavor actually improves as it chills.

Quick Tips for the Best Results

  • Get More Juice: To maximize your citrus, firmly roll your limes on the kitchen counter before cutting and squeezing them.
  • Keep It Crisp: For the best texture, dice your cucumbers and tomatoes uniformly so you get a perfect crunch in every single bite.
  • The Perfect Garnish: Always add your creamy avocado chunks right before serving to keep them bright, beautiful, and perfectly green.
Mexican Shrimp Cocktail
Mexican Shrimp Cocktail

Frequently Asked Questions (FAQs)

Can I use pre-cooked shrimp for Mexican shrimp cocktail?
Yes, you can use pre-cooked shrimp to save time. However, for the absolute best flavor and texture, I highly recommend poaching raw shrimp yourself. It only takes two minutes, and it keeps the shrimp incredibly tender rather than rubbery

How long can you keep Mexican shrimp cocktail in the fridge?
Stored in an airtight container, the cocktail will last in the refrigerator for up to 2 to 3 days. Because it contains fresh lime juice, the shrimp will continue to “cure” slightly, so it is best enjoyed within the first 24 to 48 hours for top quality.

Can I make this recipe ahead of time?
Absolutely! In fact, making it 1 to 2 hours ahead of time allows all the zesty flavors to marry together beautifully. If you are prepping it the day before, simply mix everything except the avocado, and fold the fresh avocado in right before serving.

What is the difference between American and Mexican shrimp cocktail?
American shrimp cocktail features cold, plain poached shrimp served alongside a thick, spicy horseradish-and-ketchup dipping sauce. Mexican shrimp cocktail is more like a refreshing, cold soup or salad, where the shrimp is completely tossed together with diced vegetables in a light, drinkable tomato broth.

What should I serve with Coctel de Camarón?
The traditional and most popular way to serve this dish is with salty saltine crackers (galletas saladas). It also pairs beautifully with crunchy corn tostadas, tortilla chips, or a side of cold Mexican beer.

Mexican Shrimp Cocktail

Serves 2 generously, adjust the recipe according.

Ingredients:

  • 6 extra large or jumbo shrimp, peeled, deveined and tails removed plus 2 shrimp, peeled, deveined and tails left on to use as garnish
  • 1 Tbsp. Old Bay Seasoning or other seafood seasoning spice
  • 1/4 c. Clamato juice, V8 juice or tomato juice (I used Clamato)
  • juice from 1/2 lime, more to taste if the lime you use is small
  • 1 tsp., more or less depending on spiciness, green Tabasco sauce or hot sauce of your choice
  • 12 cherry tomatoes, sliced in half
  • 2 stalks of celery, diced
  • 2 whole scallions (green onions), sliced
  • a handful of cilantro, stems removed and minced
  • salt and pepper to taste
  • 1 avocado, peeled, seeded and cut into cubes

Instructions:

  1. Add the Old Bay Seasoning to a pot of water, stir, and bring to a boil. Add the shrimp and cook until just opaque and pink, about 2 to 3 minutes. 
  2. Drain in a colander and run under cold water until cool, then drain and pat dry.
  3. Cut the tailless shrimp into 3 or 4 pieces and leave the 2 with tails whole.
  4. Place the shrimp and all the remaining ingredients—except the avocado—into a bowl and mix well. Taste and adjust the seasoning, if necessary.
  5. Refrigerate for at least 1 or 2 hours for the flavors to meld, then taste once more. 
  6. Just before serving, add the avocado and stir gently until combined.
  7. Spoon into a serving bowl, individual bowls, or martini or margarita glasses. Garnish with the whole shrimp and serve immediately.

Recipe Notes:

  • Quick Prep Tip: For a quicker preparation, already cooked, peeled, and deveined shrimp can be substituted for the raw shrimp. If so, skip the cooking process and continue with the recipe.
  • Watch the Timer: Be careful to not overcook the shrimp or they will become rubbery.
  • The Juice Base: For this recipe, you can use tomato juice, V8, Clamato, or other seasoned tomato juice of your choice.
  • Get More Citrus: If your lime is hard, press firmly on the lime and roll it on the counter before you slice it. It will be easier to squeeze and you will get more juice out of it.
  • Keep It Green: Wait to peel and cube the avocado until you are about ready to serve so that it retains its green color.
  • Simpler is Better: You will find many variations for Mexican shrimp cocktail that add garlic, diced hot pepper, cucumbers, ketchup, etc., but I believe simpler is better so as not to overpower the flavor of the shrimp.
  • Savor the Broth: This recipe has a lot of delicious liquid that will remind you of gazpacho. I suggest savoring it with a spoon… it is delicious.
  • The Perfect Crunch: A Mexican shrimp cocktail is traditionally served with saltine crackers, but I like to use crispy tortilla chips.
  • Entertaining Idea: If you are making the shrimp cocktail for dinner guests, you could rim the glass with a mixture of salt and chili powder, then add a lime wedge for a more festive look.

Notes From The Kitchen

I loved this delicious and flavorful Mexican shrimp cocktail and I think you will as well. It takes no more than 15 minutes to prepare and then it rests in the refrigerator for its flavors to meld. I keep the ingredients to a minimum but you can certainly add more vegetables and seasonings to make it your own.

Let’s Chat!

  • Do you like to eat lighter meals when the weather is warm?
  • Do you have a different way of preparing a shrimp cocktail other than with a traditional tomato horseradish sauce?

Let me know in the comments below!

Mexican Shrimp Cocktail (Coctel de Camarón)

A bright, chilled seafood dish served in a savory tomato-citrus broth. Shrimp, cherry tomatoes, celery, scallions, cilantro and avocado — a Mexican classic that tastes like a vacation in a glass.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 2
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 6 extra large or jumbo shrimp peeled, deveined, tails removed
  • 2 shrimp (garnish) peeled, deveined, tails left on
  • 1 Tbsp Old Bay Seasoning or other seafood seasoning
  • 1/4 cup Clamato juice or V8 or tomato juice
  • 1/2 lime, juiced more to taste
  • 1 tsp green Tabasco or hot sauce adjust to taste
  • 12 cherry tomatoes sliced in half
  • 2 stalks celery diced
  • 2 scallions sliced (green and white)
  • 1 handful cilantro stems removed, minced
  • salt and pepper to taste
  • 1 avocado peeled, seeded, cubed

Method
 

  1. Add the Old Bay Seasoning to a pot of water, stir, and bring to a boil. Add the shrimp and cook until just opaque and pink, about 2 to 3 minutes.
  2. Drain in a colander and run under cold water until cool, then drain and pat dry.
  3. Cut the tailless shrimp into 3 or 4 pieces and leave the 2 with tails whole.
  4. Place the shrimp and all the remaining ingredients — except the avocado — into a bowl and mix well. Taste and adjust seasoning if necessary.
  5. Refrigerate for at least 1 or 2 hours for the flavors to meld, then taste once more.
  6. Just before serving, add the avocado and stir gently until combined.
  7. Spoon into a serving bowl, individual bowls, or martini or margarita glasses. Garnish with the whole shrimp and serve immediately.

Notes

Quick Prep Tip: pre-cooked, peeled and deveined shrimp can be substituted — skip the cooking step. Do not overcook shrimp or they turn rubbery. Wait to peel and cube the avocado until you are ready to serve so it stays green. Traditionally served with saltine crackers or crispy tortilla chips. For entertaining, rim the glass with salt and chili powder plus a lime wedge.

53 comments

  3. Gorgeous. I like this lighter version. My mother used to make the traditional version occasionally when I was a kid as a light supper dish when we’d had a large Sunday lunch. It was such a treat!

    Reply

  12. What a great version of a classic dish! Looks much better than the traditional shrimp cocktails I’m accustomed to seeing — SO much flavor in this. Tortilla chips for me, too — perfect garnish. Super neat recipe — thanks.

    Reply

  14. Looks amazing Karen. Makes for a beautiful presentation too. i love seeing your beautiful photos. The colors are so vivid. happy Independence Day to you.

    Reply

  17. This is one of my favorite dishes!….I do it in Summer as well for Christmas because of the colors!!….your look delicious!!….In case you want to buy purple corn, you can find it in Amazon as well. Abrazotes, Marcela

    Reply

  18. Ooh, I like this, Karen. It transports me back to my childhood in the 1970s when Mum would make prawn cocktails for dinner parties and special dinners at home.

    I may need to buy some prawns this weekend for a treat 🙂

    Reply

  20. Simple is often best! I love to make ceviche with mushrooms or hearts of palm. It really is the perfect dish for summer. Cool, refreshing, uncomplicated, and it won’t weigh you down. Of course, nothing wrong with serving it alongside some freshly fried tortilla chips, too. 😉

    Reply

  26. I like this cross between a ceviche and shrimp cocktail. In 2019 we visited many countries in Latin and South America (what a trip!) and the best ceviche I had was in Panama. Interesting! And you never really hear about the cuisine of Panama, which now makes me want to look it up! anyway, this is light, delicious, and gorgeous.

    Reply

  29. Karen, This is the absolute perfect appetizer! I love shrimp (although I think the name “camarones” is much prettier!). And this seems so much more refreshing and summery than cocktail sauce! I think I’ll be making this for my next dinner party- thanks for the recipe!

    Reply

  33. Lovely! I’ve added avocado to my prawn cocktail but I picked up some oh-so-very good tips from your method, thank you. Cooling the prawns/gumbo shrimp for instance … and cooking them in a seasoned sea … clap clap!

    Reply

  35. Love this recipe – and it is something I get almost every time I am at a Mexican restaurant here in Tucson (well, the ones that serve seafood, anyway). I will look forward to making this at home, though. Letely, I have been into making ceviche… (as you will see soon… in August). Thanks, Karen!

    Reply

  40. I would definitely make a whole meal of this deliciousness! (And I LOVE the glass!) 🙂 ~Valentina

    Reply

  42. This looks amazing and it’s beautiful too! I can’t believe it only takes 15 minutes. I’m super excited to try this recipe. My family is going to love it. Thanks for making summer recipes so easy! Hugs, CoCo

    Reply

  45. What a fun and colorful recipe, Karen! I do enjoy shrimp cocktail, and I like how you put a Mexican spin on this classic appetizer. I could also see eating that base as a salsa with tortilla chips. Yum!!

    Reply

  47. Not sure how I missed this gorgeous post, that shrimp cocktail looks absolutely delicious. I have been severely missing ceviche since I cannot consume highly acidic dishes but this looks like a fabulous compromise. I might add a little coconut milk into the liquid to temper the tomato juice acidity. It’s absolutely gorgeous!

    Reply

  49. Shrimp cocktails are a special treat in this house because finding good shrimp is not easy. Would love to find some soon and make this. I’m very curious about the addition of clamato juice. Sounds like a tasty addition.

    Reply

  51. OOOH, this looks so delicious! I’m always looking for lighter recipes to serve for dinner, we have been enjoying our larger meal at noon and a lighter meal at dinner.

    Reply

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