Go Back

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.