Mexican Shrimp Cocktail

By Muhammad Faizan

Mexican Shrimp Cocktail (Cóctel de Camarón)

A refreshing, citrusy, and slightly spicy shrimp cocktail packed with fresh vegetables, herbs, and zesty tomato flavors — perfect for hot days, parties, or a light meal!

DESCRIPTION

Mexican Shrimp Cocktail is a chilled seafood dish made with cooked shrimp tossed in a vibrant mixture of fresh lime juice, tomato sauce, chopped veggies, cilantro, and spices. Unlike American shrimp cocktail (which is just shrimp + dipping sauce), the Mexican version is more like a flavorful chunky ceviche-style soup. It’s bright, fresh, and absolutely addictive!

INGREDIENTS (Serves 4)

For the Shrimp

  • 1 lb medium shrimp, peeled & deveined

  • Salt (½ tsp)

  • 1 small bay leaf (optional)

  • Water for boiling

Vegetables & Mix-ins

  • 1 cup diced tomatoes

  • ½ cup diced red onion

  • 1 cup diced cucumber (peeled & seeded)

  • 1 medium avocado, diced

  • 1–2 jalapeños or serranos, finely chopped

  • ¼ cup chopped cilantro

Cocktail Sauce

  • 1 cup Clamato (or tomato juice + splash of clam juice)

  • ½ cup ketchup

  • ¼ cup fresh lime juice

  • 2–3 tbsp hot sauce (Valentina, Tapatío, etc.)

  • 1 tbsp Worcestershire sauce

  • Salt + pepper to taste

For Serving

  • Lime wedges

  • Saltine crackers or tortilla chips

INSTRUCTIONS

1. Cook the Shrimp

  1. Bring a pot of salted water to a light boil.

  2. Add the shrimp and cook for 1–2 minutes, just until pink.

  3. Remove immediately and place into an ice bath to stop cooking.

  4. Chop shrimp into bite-sized pieces (or leave whole if preferred).

2. Prepare the Veggies

Chop tomatoes, cucumber, onion, avocado, cilantro, and jalapeños. Set aside.

3. Make the Cocktail Sauce

In a bowl, whisk together:

  • Clamato

  • Ketchup

  • Lime juice

  • Hot sauce

  • Worcestershire

  • Salt & pepper

Taste and adjust seasoning.

4. Combine Everything

In a large bowl, gently mix:

  • Shrimp

  • All chopped vegetables

  • Cocktail sauce

Stir carefully to avoid smashing the avocado.

5. Chill

Refrigerate 20–30 minutes (optional but enhances flavor).

6. Serve

Ladle into cups or bowls. Serve extra lime wedges and crackers. Enjoy! 😋

NOTES

  • If you want a more soupy cocktail, add more Clamato.

  • If using raw shrimp for a ceviche-style version, you must let it cure in lime juice for 30–45 minutes.

  • Use ripe but firm avocado so it holds shape.

TIPS

  • 🔥 For spiciness: Add more jalapeño or use serrano.

  • 🍅 For extra richness: Mix in diced mango or pineapple.

  • 🧊 Serving tip: Chill the serving cups beforehand.

  • 🌿 Flavor boost: Add a splash of orange juice — common in coastal Mexico.

SERVINGS

This recipe yields 4 servings (meal-size cups) or 6 snack-sized portions.

NUTRITIONAL INFO (Per serving, approximate)

  • Calories: 260

  • Protein: 28g

  • Carbs: 18g

  • Fat: 8g (mostly healthy fats from avocado)

  • Fiber: 3g

  • Sodium: 850mg

  • Sugar: 8g
    Values vary depending on brands and ingredients used.

BENEFITS

  • High in lean protein (shrimp).

  • Rich in vitamin C (lime, tomatoes).

  • Healthy fats from avocado.

  • Low-calorie, nutrient-dense meal.

  • Hydrating, especially in hot weather.

  • Great for digestion thanks to fresh vegetables.

Q&A SECTION

Q1: Can I use frozen shrimp?

Yes! Just thaw, rinse, and pat dry before cooking.

Q2: Can I prepare it ahead of time?

Yes — but add avocado right before serving to avoid browning.

Q3: Is this the same as ceviche?

Similar, but ceviche uses raw seafood cured in lime juice. This dish uses pre-cooked shrimp.

Q4: What can I substitute for Clamato?

Use tomato juice + a bit of lime + a dash of fish sauce or clam broth.

Q5: How long does it last in the fridge?

Up to 2 days, but the texture is best the same day.

Q6: Can it be made spicier or milder?

Absolutely — adjust jalapeño or hot sauce to taste.

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