Easy Mexican Shrimp Cocktail
This Mexican Shrimp Cocktail, also known as Cóctel de Camarónes, is a deliciously succulent, tangy summertime appetizer that's elegant and very easy to make. It is packed with mouthwatering chopped vegetables, tender cooked shrimp, and a flavorful and spiced cocktail sauce you'll love!
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In other words, this shrimp cocktail is irresistible! And pretty, and I mentioned easy, right? It is precisely the kind of dish you will love to serve your guests. It looks fancy, it is fancy... but it's also incredibly simple to make.
So, let's get ready to make this classic, delicious appetizer you and your guests will love.
Mexican Shrimp Cocktail Ingredients
You will find ingredient measurements in the recipe card at the bottom of this post. But here is a list of what you will need:
- Chilled cooked medium shrimp
- Red onion
- Tomatoes, I prefer Roma tomatoes
- English cucumber
- Celery
- Jalapeno pepper or serrano pepper
- Chilled Clamato juice (tomato and clam juice cocktail)
- Ketchup
- Lime, juiced
- Fresh cilantro
- Hot pepper sauce
- Avocados
How to Make Mexican Shrimp Cocktail
You'll find the full recipe in the recipe card below with step-by-step instructions, but here's a quick view of how easy it is to make this delightful appetizer:
- In a large bowl, combine cooked and chilled shrimp with the vegetables.
- Stir the liquid Clamato juice, hot sauce, ketchup, and lime juice together.
- Pour the cocktail juice over the shrimp mixture and gently fold in the avocados.
- Chill until ready to serve!
How to Make Shrimp for Shrimp Cocktail
Bring 10 cups of water with 1 lemon cut in half to a boil. Reduce the heat, cover, and simmer for 5 to 10 minutes.
Then drop the peeled, deveined shrimp with their tails removed (except for a few to garnish the glasses) into the simmering water. Immediately turn off the heat and cook the shrimp until they turn pink and begin to curl; about 2 to 2 ½ minutes for medium shrimp, and 3 minutes for large ones.
Drain and chill until you're ready to make the Mexican Shrimp Cocktail.
Easy Tips for Making Mexican Shrimp Cocktail
- If you have one available, use a vegetable chopper. It will literally cut chopping time at least in half. Plus, all the vegetables are a similar size, which adds elegance to the dish. I used the small grid on mine.
- Shrimp Cocktail should be served chilled, so it's a perfect make-ahead dish that's ready when you are.
- Reserve a few shrimp with tails to garnish the Shrimp Cocktail.
What to Serve With Mexican Shrimp Cocktail
Cóctel de Camarónes is a simple and flavorful fresh dish that pairs well with salads and meats. I particularly love it with grilled corn or corn salads!
For another chilled shrimp recipe that's perfect for summer lunches, picnics, or casual entertaining, try these New England Shrimp Rolls with tender shrimp, a creamy dressing, and buttery toasted buns.
How to Store Mexican Shrimp Cocktail
While shrimp cocktail is best served the same day it's made, cooked shrimp will last for 3 to 4 days in the refrigerator. Store in an airtight container or tightly wrapped in plastic.
Easy Mexican Shrimp Cocktail
Ingredients
- 1 pound chilled cooked medium shrimp deveined, and tails removed (*see notes)
- ⅓ cup red onion chopped
- 2 Roma tomatoes chopped
- ½ English cucumber finely chopped
- 1 stalk celery finely chopped
- 1 jalapeno pepper or serrano pepper seeded if desired for less heat, and finely chopped
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 ½ cups chilled Clamato juice tomato and clam juice cocktail
- ½ cup ketchup chilled
- ¼ cup lime juice freshly squeezed
- 1 cup fresh cilantro chopped, stems discarded
- 2 tablespoons hot pepper sauce
- 2 avocados chopped
Instructions
- Mix chopped onion, Roma tomatoes, cucumber, celery, jalapeno, salt, and pepper in a large bowl until thoroughly combined. Add the cooled shrimp and toss to coat.
- Whisk the Clamato juice cocktail, ketchup, cilantro, lime juice, and hot pepper sauce in a separate bowl. Pour over the shrimp mixture and toss to coat.
- Gently fold in the avocados. Cover and chill until ready to serve. Be sure to let the mixture chill before serving for the ½best flavor.
Notes
Cooking Shrimp for Shrimp Cocktail:
Fill a saucepan with water. Add the ½ of an onion cut into chunks, 4 garlic cloves, and 1 lemon, halved. Bring to a boil, reduce the heat, and let simmer for 5 to 10 minutes. Add the peeled, deveined, and tails-removed shrimp (I like to leave 6 shrimp with tails intact for garnishing). Immediately turn off the heat, and cook the shrimp for 1-3 minutes or until they are pink and cooked through. Drain and discard the cooking liquid and chill the shrimp until ready to make the cocktail.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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So easy to make and so delicious!
Thank you so much, Mary! I’m so happy you enjoyed it and found it easy to make. It’s such a refreshing recipe for warm days!
Easy to prepare and delicious!
Thank you for trying the recipe, Mary, and sharing how it worked for you!