Mexican shrimp cocktail (coctel de camarones) is a fresh, chilled dish that’s kind of like a cross between ceviche and a seafood salad—bright, tangy, slightly spicy, and super refreshing.
Here’s a simple, authentic-style version you can make at home:
🦐 Mexican Shrimp Cocktail Recipe
Ingredients:
- 1 lb cooked shrimp (peeled, deveined, tails off, chilled)
- 1 cup Clamato juice (or tomato juice + a splash of lime)
- ½ cup ketchup
- 2–3 tbsp fresh lime juice
- ¼ cup finely chopped white onion
- 1–2 tomatoes, diced
- 1 cucumber, peeled & diced
- 1 jalapeño or serrano pepper, finely chopped (optional for heat)
- ¼ cup chopped cilantro
- 1 avocado, diced
- Salt & pepper to taste
- Hot sauce (like Valentina or Tapatío), to taste
Instructions:
- In a large bowl, mix Clamato, ketchup, and lime juice.
- Add onion, tomato, cucumber, jalapeño, and cilantro.
- Stir in the shrimp and season with salt, pepper, and hot sauce.
- Gently fold in the avocado last.
- Chill for at least 30 minutes before serving.
🍋 How to Serve
- Serve cold in a glass or bowl
- Top with extra avocado or cilantro
- Add crackers or tortilla chips on the side
- Some people like it with a splash of orange soda (yes, really—it’s a regional twist)
💡 Tips
- Use fresh lime juice—it makes a big difference.
- Don’t overcook the shrimp (if cooking yourself): just until pink and firm.
- Adjust thickness: more Clamato = soupier, more ketchup = thicker.
If you want, I can give you a spicy version, a street-style version like you’d get in Mexico, or a super quick 5-minute shortcut version.
