🌶️ Mexican Shrimp Cocktail Recipe (Cóctel de Camarón)
This zesty, vibrant Shrimp Cocktail is a refreshing and satisfying dish, perfect for hot weather or as a party appetizer. With plump shrimp, a spicy tomato base, and creamy avocado, it’s a flavor-packed favorite served chilled with crackers or tostadas.
📝 Ingredients
- 2 lb cooked shrimp (peeled, deveined, tails off, chopped or whole)
- 4 Roma tomatoes, finely chopped
- 1 white onion, finely chopped
- 2 jalapeños, finely chopped (remove seeds for less heat)
- ½ cup fresh cilantro, chopped
- 2 cups ketchup
- 2 cups Clamato juice (or tomato juice with a splash of clam juice)
- Juice of 1 orange
- ¼ cup lime juice (fresh is best)
- 2 tbsp hot sauce (Valentina, Cholula, or your favorite)
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- Optional for Serving:
- Diced avocado
- Saltine crackers
- Tostadas
- Lime wedges
🍲 Instructions
- Prep Shrimp: If using raw shrimp, boil for 2–3 minutes until pink and opaque. Chill in ice water, then peel and devein if needed. Otherwise, use pre-cooked.
- Mix Veggies: In a large bowl, combine tomatoes, onion, jalapeños, and cilantro.
- Make Sauce: In a separate bowl, whisk together ketchup, Clamato juice, orange juice, lime juice, hot sauce, salt, pepper, and garlic powder.
- Combine: Add the shrimp to the veggie mix. Pour the sauce over and mix thoroughly. Chill in the fridge for at least 30 minutes to let flavors meld.
- Serve: Top with diced avocado. Serve cold with saltine crackers or on tostadas.
🍴 Servings
- Makes 6–8 generous servings (appetizer or light meal)
📌 Recipe Notes
- Adjust heat level by increasing or reducing jalapeños or hot sauce.
- For a thicker base, use less Clamato or add a bit of tomato purée.
- Avocado should be added just before serving to avoid browning.
- Tastes best when chilled for at least 30 minutes.
- If prepping in advance, store the shrimp separately and mix just before serving to retain texture.
💡 Tips
- Add diced cucumber or mango for a sweet crunch twist.
- Use shrimp shells to make a quick broth for added seafood flavor (if cooking from raw).
- Serve in chilled cups or martini glasses for a party presentation.
- A splash of beer or clam beer (Michelada-style) can deepen the flavor.
🔍 Nutritional Info (per serving – approx. for 8 servings)
- Calories: ~180
- Protein: 20g
- Carbs: 14g
- Fat: 4g
- Fiber: 2g
- Sodium: 950mg
- Sugar: 8g
Varies depending on added avocado or brand of ketchup/Clamato.
✅ Health Benefits
- Shrimp is high in protein and low in calories.
- Tomatoes and citrus juices offer Vitamin C and antioxidants.
- Cilantro and jalapeños are anti-inflammatory and digestive-friendly.
- Avocados provide heart-healthy monounsaturated fats.
❓ Q & A
Q: Can I make it ahead of time?
A: Yes! It’s best chilled. Mix all but the avocado and refrigerate up to 1 day ahead. Add avocado right before serving.
Q: What can I use instead of Clamato juice?
A: Tomato juice with a splash of fish sauce, clam broth, or Worcestershire works as a substitute.
Q: Is it served as a main or appetizer?
A: It can be both! Serve as an appetizer in small cups or as a light main in larger bowls with tostadas.
Q: Can I freeze this?
A: Not recommended. The texture of the veggies and shrimp will change after thawing.