Mexican shrimp cocktail also known as “coctel de camarones” is an easy and amazing recipe that consists of veggies and shrimp in a flavorful sauce that will have you coming back for more! Since this is a cold dish it’s a great recipe to make on a hot day. If you enjoy this recipe then you’ll have to check out my Mexican crab cocktail next!
This is one of my husbands and I favorite recipes. I used to always order this whenever we went out to a Mexican restaurant.
Now I prefer to make it myself.
We both love shrimp and this may just be my favorite way to eat it.
Luckily this recipe is pretty simple and doesn’t take long to make.
Coctel de camarones is just what you need on a hot summer day and it’s the perfect dish for Cinco de Mayo!
What’s the difference between Mexican shrimp cocktail and ceviche?
In Mexican shrimp cocktail the shrimp is boiled before adding it to the sauce and veggies.
Ceviche consists of raw seafood that is basically “cooked” by soaking it in lime or lemon juice.
What is Mexican shrimp cocktail made of?
Recipes may vary a bit between cooks but these are the ingredients I use:
- White onion
- Roma tomatoes
- Minced garlic
- Garlic salt
- Ground black pepper
- Fresh lime juice
- Soy sauce
- Hot sauce such as Tapatio
- Clamato juice
- Raw shrimp (defrosted)
Sometimes if I have red onion on hand I’ll use that instead of white it really adds an amazing flavor to the shrimp cocktail.
I really love the flavor of garlic so I like to add a little bit. It’s a great addition but it’s not absolutely necessary for a great cocktail.
As for the hot sauce you could also use another Mexican hot sauce such as “Valentina”.
I say experiment with the ratio of ingredients and find something that works for you!
How to make coctel de camarones
First you need to dice the cucumber, onion, tomatoes, and jalapeno. Put them in a big bowl.
Finely chop the cilantro and add to the bowl as well. Give it a stir.
Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Give it another stir and taste for salt. Add more if desired.
Add in the ketchup, soy sauce, hot sauce and clamato juice and stir.
This recipe may remind you of a michelada since it has a lot of the same ingredients.
Now it’s time to cook the shrimp. I used peeled and deveined shrimp with the tail off because all the work is already done and all I have to do is cook them.
Bring a pot of salted water to a boil. Then add the shrimp and boil for 2-3 minutes.
Pour the shrimp in a strainer and rinse with cold water to prevent them from cooking further.
Add the shrimp to the bowl and stir.
This recipe is best served cold so put it in the refrigerator to chill for at least 30 minutes before serving.
Garnish the coctel de camarones with diced avocado and serve with lots of saltine crackers, tortilla chips, or on tostadas.
How long does Mexican shrimp cocktail last in the refrigerator?
This recipe will stay good for 2-3 days in the fridge but mine never lasts that long. We always finish it way before that.
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The best coctel de camarones recipe
I really hope you enjoyed today’s recipe for Mexican shrimp cocktail. It’s one of our favorite recipes. I hope you’ll give it a try and I hope you like it as much as we do. Let me know what you think in the comments below and don’t forget to leave it a rating. Thank you so much for visiting, see you soon!
Mexican Shrimp Cocktail
Mexican shrimp Cocktail is a delicious and flavorful recipe that's perfect on a hot summer day.
- 1 cucumber peeled and diced
- 1 white onion peeled and diced
- 4 roma tomatoes diced
- 1 jalapeno diced
- 1/2 cup cilantro chopped
- 1/2 tsp minced garlic
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/3 cup lime juice fresh
- 1/2 cup ketchup
- 1 tsp soy sauce
- 1 tsp hot sauce such as Tapatio
- 1 1/2 cup Clamato juice
- 24 oz small shrimp peeled, deveined, tail off and defrosted
- 3 avocadoes diced
Put the diced cucumber, onion, tomatoes, jalapeno in a big bowl and stir. Add the cilantro and stir again.
Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Stir again and check for salt. Add more if desired.
Now add the ketchup, soy sauce, hot sauce and clamato juice and stir well.
Bring a pot of salted water to a boil. Add the shrimp and boil for 2-3 minutes. Pour the shrimp into a strainer and rinse with cold water to prevent further cooking.
Add the shrimp to the bowl and stir again.
Refrigerate the mixture for at least 30 minutes before serving.
Serve with diced avocadoes and crackers.