🍤 Mexican Shrimp Cocktail (Coctel de Camarones)
“My father and hubby are always requesting these!”
Bright, zesty, and loaded with shrimp, avocado, and crunchy veggies. 🥑🍅🌶️🍋
📝 Description:
This Mexican-style shrimp cocktail is like a cross between ceviche and gazpacho — a cool, citrusy tomato-based dish brimming with plump shrimp, fresh vegetables, and creamy avocado. The refreshing mix of lime juice, spicy hot sauce, and clam-tomato juice makes it a bold appetizer or light meal. Serve it chilled with saltine crackers or tostadas, and watch it disappear at your next get-together.
🍽 Ingredients:
- ⅓ cup Spanish onion, finely chopped
- ¼ cup freshly squeezed lime juice
- 1 pound cooked medium shrimp (peeled, deveined, tails removed, chilled)
- 2 roma (plum) tomatoes, chopped
- 1 cucumber, finely chopped
- 1 stalk celery, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tsp salt
- 2 tsp ground black pepper
- 1½ cups chilled tomato and clam juice cocktail (like Clamato)
- 1 cup chilled ketchup
- 1 bunch fresh cilantro, leaves chopped
- 2 tbsp hot pepper sauce (like Tapatío or Cholula)
- 2 avocados, peeled, pitted, and chopped
👨🍳 Instructions:
- Quick Pickle the Onions:
In a bowl, combine chopped Spanish onion and lime juice. Let sit for 10 minutes to soften and mellow the flavor. - Build the Cocktail:
In a large mixing bowl, combine shrimp, tomatoes, cucumber, celery, jalapeño, salt, and black pepper. - Add Liquids:
Stir in the tomato-clam juice cocktail, ketchup, and hot pepper sauce. Add the lime-marinated onions and all their juice. - Fold in Freshness:
Gently mix in chopped cilantro and avocado just before serving to avoid mushiness. - Chill & Serve:
Serve immediately or refrigerate for up to 2 hours to chill thoroughly. Garnish with lime wedges and more cilantro, if desired.
📝 Notes:
- Use pre-cooked shrimp for ease, or boil raw shrimp briefly in salted water with lime and cool before use.
- Adjust hot sauce to taste — or leave on the side for guests to customize.
- Add a splash of beer or orange juice for regional variations.
- For extra crunch, stir in diced radishes or top with crushed tortilla chips.
💡 Tips:
- Always chill the ingredients before mixing — this dish is best served cold.
- Use firm avocados to prevent them from getting mushy.
- Serve in individual glasses or cups for an elegant appetizer presentation.
- Leftovers can be kept refrigerated for up to 1 day (without avocado for best texture).
🍴 Servings:
Serves 4–6 as a light meal or appetizer
🔍 Nutritional Info (Per Serving – approx., assuming 6 servings):
- Calories: 220
- Protein: 18g
- Fat: 9g
- Carbohydrates: 16g
- Fiber: 4g
- Sugars: 6g
- Sodium: 850mg
Note: Sodium varies based on ketchup and tomato-clam juice brand.
🌿 Health Benefits:
- Shrimp provides lean protein and key minerals like selenium and B12.
- Tomatoes, lime, and hot sauce offer antioxidants and vitamin C.
- Avocados deliver heart-healthy fats and fiber.
- Vegetable-rich and low in carbs, it’s a filling but light option.
- Great for weight-conscious diets and gluten-free eaters (without crackers).
❓ Q&A:
Q: Can I use plain tomato juice instead of tomato-clam juice?
A: Yes, but it will lose the briny depth that clam juice adds. You can add a splash of fish sauce or Worcestershire as a substitute.
Q: Can I make this ahead of time?
A: Yes, mix all ingredients except avocado and cilantro, and chill. Add them right before serving for best texture.
Q: What’s the best way to serve it?
A: In chilled glasses or bowls, with lime wedges, saltines, corn chips, or tostadas on the side.
Q: Can I use raw shrimp and “cook” it in lime juice like ceviche?
A: Traditional Mexican shrimp cocktail uses cooked shrimp, but you can do a ceviche-style version if you’re experienced with safe seafood handling.