Bright, fresh, and bursting with bold coastal flavor, Mexican Shrimp Cocktail (Coctel de Camarones) is a seafood lover’s dream. This refreshing dish combines plump, juicy shrimp with a tangy tomato-lime sauce loaded with crisp vegetables, creamy avocado, and a splash of hot sauce for that irresistible kick. It’s zesty, colorful, and the ultimate appetizer — or even a light meal on a warm day.

Unlike traditional American shrimp cocktail served with chilled shrimp and dipping sauce, the Mexican version is like a vibrant seafood salsa — shrimp are mixed directly into a spicy, tomato-based broth and served cold in a glass, often with crackers or tortilla chips. It’s a beloved street food and restaurant favorite across Mexico’s coastal regions, especially in Veracruz, Sinaloa, and Baja.

Let’s dive into how to make this coastal classic in your own kitchen — it’s easier than you might think!

🌊 Why You’ll Love This Coctel de Camarones

Fresh & Vibrant: Crisp veggies and zesty lime make every bite pop.
Quick to Make: Ready in 20–30 minutes with minimal cooking.
Perfect for Gatherings: Serve in individual cups or a big bowl.
Customizable: Adjust the heat and texture to your taste.
Authentically Mexican: Every spoonful brings that coastal seafood magic.

Whether you’re planning a Cinco de Mayo spread, a beach picnic, or just craving something light yet satisfying, this shrimp cocktail delivers bold flavor and summer vibes all year long.

🍤 What Is Coctel de Camarones?

Coctel de Camarones (pronounced KOK-tel deh cah-ma-RO-nes) translates literally to “shrimp cocktail,” but it’s not what you expect from the American version. Instead of plain shrimp with cocktail sauce, this dish is served in a chilled, flavorful broth made from tomato juice, ketchup, lime juice, hot sauce, and Worcestershire.

Each serving is filled with shrimp, diced tomatoes, onion, cucumber, cilantro, jalapeño, and avocado, all marinated together until perfectly balanced — sweet, spicy, tangy, and savory.

In coastal Mexico, you’ll often find seafood vendors serving it ice-cold from large glass jars, spooning it into cups with lime wedges and saltine crackers. It’s refreshing, satisfying, and deeply rooted in Mexican culinary tradition.

🧂 Ingredients

For the Shrimp:

1 lb medium shrimp, peeled and deveined
1 tsp salt
1 lime (halved)
4 cups water

For the Cocktail Sauce:

1 cup chilled tomato juice (or clam-tomato juice blend like Clamato)
½ cup ketchup
2 tbsp lime juice (freshly squeezed)
1 tsp Worcestershire sauce
1–2 tsp hot sauce (such as Valentina or Cholula)
½ cup finely chopped red onion
½ cup diced cucumber (peeled and seeded)
½ cup diced tomato (fresh and ripe)
1 small jalapeño or serrano pepper, finely minced (optional)
¼ cup chopped cilantro
1 ripe avocado, diced
Salt and pepper, to taste

For Serving:

Lime wedges
Saltine crackers or tortilla chips

🔪 Instructions

1. Cook the Shrimp

Bring a pot of salted water and lime halves to a gentle boil. Add the shrimp and cook just until pink and opaque, about 2 minutes. Immediately remove and place them in an ice bath to stop cooking. Drain and chop into bite-size pieces if large.

2. Prepare the Sauce Base

In a large mixing bowl, combine tomato juice, ketchup, lime juice, Worcestershire sauce, and hot sauce. Stir well to blend. Taste and adjust acidity or heat level as you like.

3. Add the Fresh Ingredients

Fold in chopped onion, cucumber, tomato, jalapeño, and cilantro. Mix gently until evenly combined.

4. Add the Shrimp

Add the cooked shrimp to the mixture and stir gently to coat with sauce. Cover and refrigerate for 15–30 minutes to let the flavors develop.

5. Add Avocado & Serve

Right before serving, fold in diced avocado to keep it fresh and green. Spoon the shrimp cocktail into glasses or small bowls and garnish with cilantro and lime wedges. Serve chilled with saltine crackers or tortilla chips.

Mexican Shrimp Cocktail (Coctel de Camarones)

A refreshing and authentic Mexican shrimp cocktail with plump shrimp, tomato-lime sauce, avocado, and crisp veggies — a perfect summer appetizer or light meal.

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Prep Time 20

Cook Time 5

Total Time 25

Servings: 4

Course: Appetizer, Main

Cuisine: Mexican

Calories: 230

Ingredients Equipment Method Notes

Ingredients

Shrimp

1 lb medium shrimp peeled and deveined
1 tsp salt
1 lime halved
4 cups water

Cocktail Sauce

1 cup tomato juice
0.5 cup ketchup
2 tbsp lime juice freshly squeezed
1 tsp Worcestershire sauce
1-2 tsp hot sauce
0.5 cup red onion finely chopped
0.5 cup cucumber diced
0.5 cup tomato diced
1 jalapeño finely minced (optional)
0.25 cup cilantro chopped
1 avocado diced
salt and pepper to taste

For Serving

lime wedges
saltine crackers or tortilla chips

Equipment

Large pot
Mixing bowl
Chef’s knife
Serving glasses

Method

Bring water, lime halves, and salt to a boil. Add shrimp and cook for 2 minutes until pink. Drain and place in ice bath.
In a large bowl, whisk together tomato juice, ketchup, lime juice, Worcestershire, and hot sauce.
Add chopped onion, cucumber, tomato, jalapeño, and cilantro to the sauce.
Stir in cooked shrimp. Chill for 15–30 minutes.
Fold in diced avocado before serving. Garnish with cilantro and lime wedges.

Notes

Serve chilled with crackers or tortilla chips. Adjust hot sauce and lime juice to taste.

🌶️ Flavor Tips & Variations

Make It Spicier: Add extra hot sauce, diced serrano peppers, or a splash of chili oil.
For a Tangier Kick: Increase the lime juice or add a bit of orange juice for sweetness.
Add Seafood: Mix in cooked octopus, scallops, or crab for a mixed coctel de mariscos.
Low-Carb Version: Skip the ketchup and use more tomato juice and spices.
Herbal Upgrade: Add a pinch of Mexican oregano for a subtle aromatic note.

🍽️ How to Serve Mexican Shrimp Cocktail

Traditionally, this dish is served cold in tall glasses or goblets with a spoon, often garnished with avocado and lime. Crackers or chips on the side are a must for scooping up the chunky goodness.

It’s also perfect for:

Appetizers: Serve in mini glasses for parties or summer cookouts.
Light Lunches: Pair with tostadas or a green salad.
Seafood Bars: Offer alongside ceviche and aguachile for an authentic Mexican seafood spread.

🧊 Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 2 days. (The avocado may darken slightly, so add it fresh when serving again.)
Do Not Freeze: The texture of shrimp and avocado will not hold up after thawing.

🧠 Chef’s Tip: Shrimp Texture Matters

Always cook shrimp just until pink. Overcooked shrimp become rubbery and absorb too much acidity from the sauce. To keep that perfect bite, shock them in ice water immediately after boiling — this locks in tenderness and color.

🥄 What Makes It Authentic?

Authentic Mexican shrimp cocktail gets its distinctive flavor from the balance of sweetness (ketchup), acidity (lime and tomato), and umami (Worcestershire sauce).
Many modern versions swap out Clamato for tomato juice, but coastal vendors swear by the slight brininess that clam-tomato juice adds.

The inclusion of diced avocado is another signature — it adds creaminess that contrasts beautifully with the crisp veggies and spicy sauce.

🌴 Fun Fact

In Mexico, shrimp cocktail is often enjoyed as a hangover cure! Its salty, citrusy, and spicy mix is believed to help revive energy after a long night out — making it the original Mexican “bloody mary” in seafood form.

❤️ Final Thoughts

Mexican Shrimp Cocktail (Coctel de Camarones) is a celebration of freshness — sweet shrimp, crisp vegetables, and a tangy, savory sauce all mingling in harmony. It’s light yet filling, elegant yet easy to prepare.

Once you try it, you’ll understand why this coastal classic is one of Mexico’s most beloved seafood dishes. Whether you serve it at a backyard party or as a refreshing lunch, it’s guaranteed to impress every guest.

So grab your shrimp, squeeze those limes, and get ready to fall in love with this zesty, refreshing masterpiece. 🌶🍤✨

Mexican Shrimp Cocktail (Coctel de Camarones)