Mexican Shrimp Cocktail
Mexican shrimp cocktail, or “coctel de camarones”, is a popular and refreshing Mexican appetizer that consists of cooked shrimp, avocado, onionand cilantro swimming in a spicy (or mild) tomato broth with fresh lime juice. This zesty shrimp appetizer is a staple menu item in Southern parts of the US because it’s so light and refreshing during the heat of the summer!
Even though this recipe is referred to as a “cocktail,” it does not contain alcohol.
Mexican shrimp cocktail is on just about every Tex-Mex restaurant in Texas. It’s cool, refreshing and a healthy alternative to the typical tortilla chips and salsa.
- Quick and Easy – takes 5 minutes to cook or use frozen cooked shrimp
- Light and flavorful – make the tomato base as mild or spicy as you like
- Versatile – serve this as an appetizer or side dish to your favorite Mexican food!
Here’s what you’ll need
- Shrimp -for best results, use fresh boiled shrimp in this Mexican appetizer.
- Tomato juice base – usually a juice like V-8, plain tomato juice or Clamato juice. If you like a spicy shrimp cocktail, you can use a spicy tomato drink like ZingZang or any brand of spicy bloody mary mix or put a few drops of Tabasco or Cholula mexican hot sauce.
- Other ingredients – chopped white onion (or red onion), avocado, jalapeno, chopped cilantro, a dash of fresh lime juice and Cajun or Creole seasoning or a dash of salt and black pepper.
How to make Coctel de Camarones (Mexican Shrimp Cocktail)
You’ll find traditional Mexican shrimp cocktail served in chilled beer mugs or in a cold glass.
- Chill serving glasses or bowls in fridge for best results
- Boil shrimp in seasoned water; remove and chill for 15 minutes (you can skip this step and use frozen cooked shrimp-just make sure it’s good and thawed)
- Pour tomato juice into large bowl; add shrimp, diced onion, diced avocado, fresh lime juice, chopped cilantro and a chopped fresh jalapeno (optional)
- Use a slotted spoon and scoop shrimp, onion and avocado evenly among serving glasses
- Pour tomato juice into glasses
- Season with salt, pepper or pepper sauce and serve chilled with a side of crisp tortilla chips for dipping
I usually allow about 1/2 cup of juice, 4-6 big shrimp (or 8 smaller ones) and about two tablespoons of chopped avocado per glass.
Here’s how to dice an avocado
Cut the avocado in half; use a sharp knife and score it; scoop diced pieces out with a big spoon!
Serving suggestions
Often, in Mexican restaurants, you’ll find this filling Mexican cocktail served in a big chlled beer goblet or beer mug. If you don’t have either of these, you can use a parfait dish or a large drinking glass. The serving vessel can be anything really, just make sure it’s chilled!
This is usually served as an appetizer with corn tortilla chips.
Mexican Shrimp Cocktail pairs beautifully with enchiladas, tamales, fajitas or chips and guacamole!
Mexican Shrimp Cocktail
Ingredients
- 1 lb. shrimp cooked; See Recipe Notes
- 3 cups tomato juice See Recipe Notes
- ½ cup Clamato juice See Recipe Notes
- 3 large Roma tomatoes ,peeled, diced and seeded
- 2 large avocados , diced
- 1 tablespoon fresh lime juice
- 4 tablespoons white onion ,finely chopped
- 1 large jalapeno ,finely chopped (optional)
- 1 bunch cilantro ,(you'll use about ¼ of the bunch)
- salt and black pepper , to taste
Instructions
- Cook, peel and devein shrimp; drain, cover and refrigerate for 5 minutes (See recipe notes)1 lb. shrimp
- Chill serving glasses
- Chop cilantro, onion, tomato and jalapeno (optional); dice avocado into small pieces3 large Roma tomatoes, 4 tablespoons white onion, 1 large jalapeno, 1 bunch cilantro, 2 large avocados
- Pour tomato juice, Clamato juice and lime juice into large bowl; add chopped tomatoes, onion, avocado, cilantro and jalapenos3 cups tomato juice, ½ cup Clamato juice, 1 tablespoon fresh lime juice
- Season tomato mixture to your liking: add salt, pepper, Tabasco or pepper sauce nowsalt and black pepper
- Refrigerate for 15 minutes
- Divide shrimp mixture evenly into serving glasses; pour tomato mixture into each glass; spoon and pour tomato mixture over shrimp
- Garnish with a squeeze of lime and more cilantro if you like; serve chilled
Notes
- Tomato juice can be straight tomato juice, or a combination of juices, like vegetable juice and Clamato, or a spicy Bloody Mary mixer. Mix your tomato juice to your preference–you can always add:
- salt, pepper, Tabasco, or another type of pepper sauce
- The amount of tomato juice per serving is a personal preference. I prefer more shrimp and goodies than juice, so this recipe allows for about 1/2 cup tomato juice per serving
- Fresh is best, but frozen is second best.
- If you use raw frozen, you’ll need to cook them first
- If you use cooked frozen, rinse in colander refrigerate them
- Bring a large pot of water to boil
- Add in 2 tablespoons of Creole seasoning (optional)
- Add shrimp to water; cook 5-8 minutes until they are pink/orange
- Refrigerate until cool
- Peel shells and tails; place in tomato mixture; resume recipe
Nutrition Estimate
More Mexican recipes
- Restaurant Quality Refried Beans
- Easy Authentic Mexican Rice
- Red Enchilada Sauce
- Sour Cream Enchilada Sauce
- Mexican Michelada Cocktail
- Cinco de Mayo Recipes
- Orange Shrimp and Scallop and Ceviche
Perfect meal idea!
Quick Easy Yummy
Love Love Love this simple recipe!
Refreshing in this 100° Texas summer heat!
I’m so glad you like the Mexican Shrimp Cocktail! It is our go-to dinner in this Texas heat! Thank you!
Very good!
Thank you for rating this recipe!