Coctel de camarón, also known as Mexican shrimp cocktail, is a refreshing seafood dish made with tender shrimp, crisp veggies, avocado, and a flavorful tomato-based sauce. It’s served chilled and is especially popular during the warmer months. It’s perfect for summer get togethers or for those hot summer days when you don’t feel like cooking.
Mexican shrimp cocktail differs from the traditional American shrimp cocktail which is served with a thick dipping sauce. I much prefer the Mexican version which is packed with fresh veggies and filled with flavor.
If you enjoy seafood recipes, be sure to check out my Mexican crab cocktail and Camarones Rancheros next!
Why You’ll Love This Recipe
- Perfect for hot weather
- Easy to make ahead of time
- Packed with fresh vegetables and protein
- Great for parties and gatherings
- Can be served as an appetizer or light meal
What Is Coctel de Camarón?
Coctel de camaron is a popular Mexican seafood dish often served at Mexican restaurants. It’s consists of cooked shrimp, fresh veggies and a flavorful sauce. It’s typically served in a glass and is accompanied with saltine crackers, ketchup or hot sauce.
I used to order this so much at restaurants that I decided I had to learn to make it on my own since going to restaurants was getting costly! And I must say it’s even better when you make it at home because you can customize it to your liking.
Coctel de Camarón vs. Ceviche
Although both dishes contain seafood and fresh ingredients, they are prepared differently.
Coctel de camarón uses fully cooked shrimp that are mixed with vegetables and a flavorful tomato-based sauce.
Ceviche is traditionally made by marinating raw seafood in citrus juice, which firms and “cooks” the seafood without heat.
Both are delicious, but shrimp cocktail has a sweeter, more savory flavor thanks to the Clamato and ketchup.
Some other ways we enjoy shrimp include shrimp tacos and Mexican garlic shrimp.
Ingredients
You’ll find the exact measurements in the recipe card below.
For the Cocktail
- Shrimp
- Cucumber
- White onion or red onion
- Roma tomatoes
- Jalapeño
- Cilantro
- Avocados
For the Sauce
- Clamato juice
- Ketchup
- Lime juice
- Soy sauce
- Hot sauce
Seasonings
- Garlic
- Garlic salt
- Black pepper
Ingredient Notes
Shrimp: Small peeled and deveined shrimp work best for this recipe and make preparation much easier.
Clamato: Gives the cocktail its signature savory tomato flavor.
Lime Juice: Freshly squeezed lime juice provides the best flavor.
Hot Sauce: I usually use Tapatío, but Valentina works great too.
Avocados: Add them just before serving for the freshest flavor and texture.
How to Make Coctel de Camarón
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.
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.
Tips for the Best Mexican Shrimp Cocktail
- Use fresh lime juice for the best flavor.
- Don’t overcook the shrimp or they’ll become rubbery.
- Chill the cocktail before serving so the flavors have time to blend together.
- Adjust the hot sauce to your preferred spice level.
- For extra flavor, substitute red onion for white onion.
Frequently Asked Questions
Can I make shrimp cocktail ahead of time?
Yes! In fact, it tastes even better after chilling for a few hours. Just wait to add the avocado until serving.
How long does it last in the refrigerator?
Stored in an airtight container, it will keep for up to 2 to 3 days.
Can I use larger shrimp?
Absolutely. Simply chop them into bite-sized pieces after cooking if desired.
Is Mexican shrimp cocktail spicy?
Not necessarily. The heat level depends on how much jalapeño and hot sauce you add.
Mexican Shrimp Cocktail
Mexican shrimp Cocktail is a delicious and flavorful recipe that's perfect on a hot summer day.
Ingredients
- 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
Instructions
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Put the diced cucumber, onion, tomatoes, jalapeno in a big bowl and stir. Add the cilantro and stir again.
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Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Stir again and check for salt. Add more if desired.
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Now add the ketchup, soy sauce, hot sauce and clamato juice and stir well.
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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.
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Add the shrimp to the bowl and stir again.
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Refrigerate the mixture for at least 30 minutes before serving.
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Serve with diced avocadoes and crackers.