Name: Mexican Shrimp Cocktail
Prep time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: Cooked shrimp, peeled and deveined; 1 1/2 cups tomato juice or Clamato; 1/2 cup ketchup; 1/4 cup fresh lime juice; 1/4 cup red onion, finely chopped; 1 medium tomato, diced; 1/2 cucumber, peeled and diced; 1 jalapeño, minced (optional); 1/4 cup cilantro, chopped; 1 avocado, diced; Hot sauce (like Valentina or Tabasco), to taste; Salt and pepper to taste; Tortilla chips or saltine crackers, for serving

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This Mexican shrimp cocktail, or Cóctel de Camarones, is a refreshing, zesty, and satisfying dish that brings together juicy shrimp, tangy tomato sauce, crisp veggies, and a kick of spice. I love serving it chilled as a starter or light meal, especially on warm days when I want something cool and flavorful.

Why You’ll Love This Recipe

I love how this dish combines bold flavors with a refreshing texture. It’s lighter than traditional shrimp cocktails thanks to the tomato-juice base and crunchy vegetables, and the lime and hot sauce give it a uniquely Mexican twist. Whether I’m feeding a crowd or craving a quick lunch, this recipe never lets me down.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shrimp, peeled and deveined
Tomato juice or Clamato
Ketchup
Fresh lime juice
Red onion, finely chopped
Tomato, diced
Cucumber, peeled and diced
Jalapeño, minced (optional)
Cilantro, chopped
Avocado, diced
Hot sauce (like Valentina or Tabasco)
Salt and pepper to taste
Tortilla chips or saltine crackers, for serving

directions

I start by chopping all my vegetables and setting them aside.
In a large mixing bowl, I combine the tomato juice, ketchup, and lime juice to create the base.
I stir in the onion, tomato, cucumber, jalapeño, and cilantro.
Then, I gently fold in the shrimp and let everything chill in the fridge for at least 30 minutes so the flavors can come together.
Just before serving, I add the diced avocado and season with salt, pepper, and hot sauce to taste.
I serve it cold in individual glasses or bowls, garnished with extra cilantro and a wedge of lime, alongside tortilla chips or crackers.

Servings and timing

This recipe makes about 4 servings. The prep time is around 20 minutes, and I usually let it chill for another 30 minutes before serving. It’s ready to eat in under an hour.

Variations

When I want to switch it up, I add a splash of orange juice or use a mix of seafood like octopus and scallops. If I don’t have Clamato, I use plain tomato juice with a pinch of celery salt. For a spicier version, I sometimes stir in diced serrano peppers.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. I never reheat it—it’s meant to be eaten cold. I always add the avocado just before serving to keep it from browning.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen cooked shrimp. I just thaw them completely and pat them dry before mixing them into the cocktail.

How spicy should it be?

That’s totally up to my taste. I like to start with a few dashes of hot sauce and build up from there, depending on who I’m serving.

What’s the best way to serve this?

I love serving it in cocktail glasses or small bowls with lime wedges and tortilla chips or saltines on the side.

Can I make it ahead of time?

Yes, I usually prep it a few hours ahead, but I wait to add the avocado until just before serving so it stays fresh.

What kind of tomato juice is best?

I prefer Clamato for extra flavor, but plain tomato juice works fine too—especially if I season it well with lime, salt, and hot sauce.

Conclusion

Mexican shrimp cocktail is one of those dishes I always come back to—it’s quick to make, refreshing, and packed with flavor. Whether I’m serving it as an appetizer or enjoying it on its own, it always feels like a celebration in a bowl.