Name: Mexican Shrimp Cocktail Recipe
Prep time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb cooked shrimp, peeled and deveined, chilled; 1 1/2 cups tomato juice or Clamato; 1/2 cup ketchup; 1/4 cup fresh lime juice; 1/2 small red onion, finely chopped; 2 medium tomatoes, diced; 1 cucumber, peeled, seeded, and chopped; 1 jalapeño or serrano pepper, minced (optional); 1/4 cup fresh cilantro, chopped; 1 avocado, diced; Salt and pepper to taste; Hot sauce (Valentina or Tapatío, to taste); Optional: 1 tbsp Worcestershire sauce

Mexican Shrimp Cocktail, or Cóctel de Camarones, is a chilled, zesty dish packed with tender shrimp, vibrant vegetables, and a tangy tomato-based sauce. It’s refreshing, bold, and perfect for warm weather—or whenever I want a light appetizer that’s big on flavor.

Why You’ll Love This Recipe

I love how this dish combines the cool crispness of a salad with the bold punch of a classic Mexican-style cocktail. The shrimp are juicy and perfectly seasoned, the sauce is vibrant and citrusy, and the avocado and veggies give it texture and balance. It’s great for parties, summer dinners, or anytime I want something quick, healthy, and flavorful.

Ingredients

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

Cooked shrimp (peeled, deveined, and chilled)
Tomato juice or Clamato
Ketchup
Fresh lime juice
Red onion (finely chopped)
Tomato (diced)
Cucumber (peeled, seeded, and chopped)
Jalapeño or serrano pepper (minced, optional)
Fresh cilantro (chopped)
Avocado (diced)
Salt and pepper
Hot sauce (like Valentina or Tapatío, to taste)
Optional: Worcestershire sauce

Directions

I start by chopping all the vegetables: onion, tomato, cucumber, pepper, and cilantro.
In a large bowl, I mix the tomato juice, ketchup, lime juice, and a few dashes of hot sauce. I taste and adjust with more lime or salt if needed.
I stir in the onion, tomato, cucumber, jalapeño, and cilantro until evenly combined.
I gently fold in the cooked, chilled shrimp and let everything chill together for at least 30 minutes so the flavors can blend.
Just before serving, I add the diced avocado and stir gently.
I serve the cocktail in chilled glasses or bowls, often with lime wedges and extra hot sauce on the side.

Servings and timing

This recipe makes 4–6 servings. It takes 20 minutes to prep, plus 30 minutes to chill—ready in under an hour.

Variations

Sometimes I add a splash of Worcestershire or clam juice for extra depth. I’ve also used grilled shrimp for a smoky flavor or added a splash of beer (like a light Mexican lager) for an authentic twist. For a spicier version, I add extra jalapeño or a touch of chili oil.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend reheating—it’s meant to be served cold. I add avocado just before serving to keep it fresh.

FAQs

Can I use frozen shrimp?

Yes, I thaw and chill them completely before using. Pre-cooked shrimp work perfectly in this recipe.

How do I make it spicier?

I add more hot sauce, extra jalapeños, or a pinch of chili flakes to increase the heat level.

What’s the best tomato base?

I usually use Clamato for extra flavor, but plain tomato juice or V8 works well too. I adjust salt and lime to taste.

Can I make this ahead?

Yes, I make it a few hours ahead (without avocado), then add the avocado just before serving to keep it fresh and vibrant.

What do I serve it with?

I serve it with saltine crackers, tortilla chips, or tostadas, and a cold drink like a michelada or sparkling lime water.

Conclusion

Mexican Shrimp Cocktail is a refreshing, flavorful appetizer that’s easy to prepare and bursting with vibrant ingredients. With chilled shrimp, fresh veggies, and a zesty tomato-lime sauce, it’s perfect for warm days, gatherings, or anytime I want a light dish that delivers bold flavor in every bite.