I’m excited to share my Mexican Shrimp Cocktail, cold and spicy with crisp cucumber and creamy avocado, insanely delicious yet easy to make.

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I grew up eating street versions of Coctel de Camarones and I still get goosebumps when I taste this Mexican Shrimp Cocktail. Cold and spicy it wakes up every sense while creamy avocado calms it down, the contrast is kind of addictive.

It has cooked medium shrimp and ripe avocados, simple stuff but the flavors punch way above their weight. Sometimes I eat it with chips, sometimes straight from a bowl at midnight, no shame.

It looks fancy but it never is, you’ll taste why and want to make it again and again.

Ingredients

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Cooked shrimp brings lean protein, low fat, slightly briny flavor, it’s hearty.
Tomato or Clamato adds savory, umami tomato tang, vitamin C and some natural sugar.
Fresh lime gives bright acidity, vitamin C, balances sweetness and adds zesty kick.
Creamy avocado adds healthy fats, fiber, makes the dish silky and filling.
Cilantro gives herbaceous freshness, small antioxidant boost, some folks love or hate.
Raw onion brings crunch, sharp bite, sulfur compounds, a little sweetness when mellowed.
Cucumber adds cool crunch, lots of water, keeps the cocktail light and refreshing.
Ketchup adds sweetness, tomato depth, sugar and vinegar, makes the mix slightly sweeter.

Ingredient Quantities

1 pound (450 g) cooked medium shrimp, peeled, tails removed, chilled

2 cups (480 ml) Clamato or tomato juice

1/2 cup (120 ml) ketchup

1/4 cup (60 ml) fresh lime juice, about 2 to 3 limes

2 tablespoons hot sauce (Valentina or Tabasco), or to taste

1/2 cup finely chopped white or red onion

1 medium cucumber, peeled and diced

1 large ripe tomato, seeded and diced

2 ripe avocados, peeled and diced

1/2 cup fresh cilantro, chopped

1 jalapeño or serrano pepper, seeded and minced, optional if you want it extra spicy

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Tortilla chips, tostadas or saltine crackers for serving

How to Make this

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1. If shrimp are frozen, thaw under cold running water, pat dry, then chill; if shrimp are large cut into bite sized pieces so every spoonful has shrimp.

2. Peel and dice 1 medium cucumber, seed and dice 1 large tomato, finely chop 1/2 cup onion, chop 1/2 cup cilantro, mince 1 jalapeño or serrano if you want extra heat, and dice 2 ripe avocados then toss them with a little of the lime juice so they dont brown.

3. In a large bowl whisk together 2 cups Clamato or tomato juice, 1/2 cup ketchup, 1/4 cup fresh lime juice, 2 tablespoons hot sauce (more or less to taste), 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.

4. Add the chopped onion, cucumber, tomato, cilantro and minced pepper to the sauce and stir to combine; if tomatoes or cucumber are very watery, drain a little liquid first so the cocktail isnt soupy.

5. Add the chilled shrimp and gently toss to coat everything in the sauce; if you like smaller bites chop the shrimp before tossing.

6. Cover and refrigerate for 15 to 30 minutes so the flavors mingle; you can let it sit longer if you like it more marinated, but dont wait too long once avocado is added.

7. Fold the diced avocados in at the last minute, gently so they dont mash, then taste and adjust salt, lime and hot sauce as needed.

8. Serve cold in bowls or cocktail glasses with tortilla chips, tostadas or saltine crackers for scooping, and garnish with extra cilantro and lime wedges.

9. Quick hacks: use Clamato for authentic flavor, use pre‑cooked frozen shrimp to save time, or if you only have raw shrimp boil 2 to 3 minutes then plunge into ice water; deseed cucumbers and tomatoes to cut water, and if you want crunch add a little diced jicama or celery.

Equipment Needed

1. Large mixing bowl, big enough to toss the shrimp and veggies so the sauce coats every bite
2. Whisk or fork, to blend the Clamato, ketchup, lime and hot sauce till smooth
3. Cutting board and sharp chef knife, for dicing cucumber, tomato, onion, avocado and shrimp if you chop them
4. Measuring cups and spoons, for the 2 cups Clamato, 1/2 cup ketchup, 1/4 cup lime juice and seasonings
5. Citrus juicer or reamer, or just use your hand to squeeze limes if you dont have one
6. Colander or fine strainer plus paper towels, to thaw/drain shrimp and remove excess tomato or cucumber liquid
7. Rubber spatula or large spoon, for gently folding in avocado so it dont mash
8. Serving bowls or cocktail glasses and tortilla chips or tostadas for scooping, plus lime wedges and extra cilantro for garnish

FAQ

Can I use raw shrimp?

Yes but you must cook them first. Boil in salted water until opaque and firm, about two to three minutes for medium shrimp, then shock in ice water and chill. Store bought cooked shrimp also works, just make sure it's fully chilled before mixing in the cocktail.

What can I use instead of Clamato?

Use tomato juice plus a splash of clam juice if you want that briny note, or a vegetable juice like V8 for a similar body. Plain tomato juice will work too, just add a little extra lime, hot sauce and a pinch of Worcestershire to deepen the flavor.

How far ahead can I make this?

Make the mix of tomato base, onion, cucumber and shrimp up to a day ahead, but dont add avocado until right before serving. Avocado browns fast and tomatoes get soggy, so for best texture assemble within a few hours of serving.

How do I make it less spicy?

Leave out the jalapeño and start with one tablespoon of hot sauce, then taste and add more if you want heat. Removing seeds and membranes from peppers also cuts heat a lot.

Can I add other seafood?

Sure, cooked crab, octopus or scallops can be added, just match textures and flavors. Make sure any seafood is fully cooked and chilled before mixing so nothing gets mushy or slips into a food safety risk.

Best way to serve so it looks nice and stays crisp?

Serve in chilled glasses or small bowls with tortilla chips or tostadas on the side. Add avocado and cilantro right before serving and keep extra lime wedges handy. If you want it extra pretty, place the avocado on top instead of tossing it in so it stays bright.

Coctel De Camarones (Mexican Shrimp Cocktail) Recipe Substitutions and Variations

Shrimp: swap with cooked lump crab meat, bay scallops (quickly sear then chill), or for a veg version try hearts of palm or chickpeas tossed in lime and hot sauce.
Clamato or tomato juice: use plain tomato juice, V8/vegetable juice, or fresh blended tomatoes strained and thinned with a little water.
Avocado: replace with diced mango for a sweet contrast, jicama for crunch, or stir in a spoonful of mayo or Greek yogurt for creaminess.
Cilantro: use flat-leaf parsley, chopped green onions, or a small handful of chopped basil if you dont like cilantro.

Pro Tips

– Drain the tomato and cucumber well and even let them sit in a colander for 10 minutes before adding to the mix; excess water is the fastest way to make the cocktail soupy.
– Add the avocado at the very last minute and toss gently, or keep it in a separate bowl until serving; a little extra lime juice and a light sprinkle of salt on the avocado helps prevent browning.
– Marinate the chilled shrimp only 15 to 30 minutes so they pick up flavor but don’t turn rubbery; if using raw shrimp, cook 2 to 3 minutes and plunge into ice water immediately.
– Keep crunchy elements separate until service — chips, tostadas or any jicama/celery you add should stay dry and crisp so the texture contrast stays good.
– Taste cold before serving and be bold with adjustments: cold mutes flavor so you may need a touch more salt, lime or hot sauce; if the mix is too thin, drain some liquid or stir in a spoon of tomato paste or extra ketchup.

Coctel De Camarones (Mexican Shrimp Cocktail) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Mexican Shrimp Cocktail, cold and spicy with crisp cucumber and creamy avocado, insanely delicious yet easy to make.

Servings

servings

Calories

308

kcal

Equipment: 1. Large mixing bowl, big enough to toss the shrimp and veggies so the sauce coats every bite
2. Whisk or fork, to blend the Clamato, ketchup, lime and hot sauce till smooth
3. Cutting board and sharp chef knife, for dicing cucumber, tomato, onion, avocado and shrimp if you chop them
4. Measuring cups and spoons, for the 2 cups Clamato, 1/2 cup ketchup, 1/4 cup lime juice and seasonings
5. Citrus juicer or reamer, or just use your hand to squeeze limes if you dont have one
6. Colander or fine strainer plus paper towels, to thaw/drain shrimp and remove excess tomato or cucumber liquid
7. Rubber spatula or large spoon, for gently folding in avocado so it dont mash
8. Serving bowls or cocktail glasses and tortilla chips or tostadas for scooping, plus lime wedges and extra cilantro for garnish

Ingredients

1 pound (450 g) cooked medium shrimp, peeled, tails removed, chilled
2 cups (480 ml) Clamato or tomato juice
1/2 cup (120 ml) ketchup
1/4 cup (60 ml) fresh lime juice, about 2 to 3 limes
2 tablespoons hot sauce (Valentina or Tabasco), or to taste
1/2 cup finely chopped white or red onion
1 medium cucumber, peeled and diced
1 large ripe tomato, seeded and diced
2 ripe avocados, peeled and diced
1/2 cup fresh cilantro, chopped
1 jalapeño or serrano pepper, seeded and minced, optional if you want it extra spicy
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Tortilla chips, tostadas or saltine crackers for serving

Directions

If shrimp are frozen, thaw under cold running water, pat dry, then chill; if shrimp are large cut into bite sized pieces so every spoonful has shrimp.
Peel and dice 1 medium cucumber, seed and dice 1 large tomato, finely chop 1/2 cup onion, chop 1/2 cup cilantro, mince 1 jalapeño or serrano if you want extra heat, and dice 2 ripe avocados then toss them with a little of the lime juice so they dont brown.
In a large bowl whisk together 2 cups Clamato or tomato juice, 1/2 cup ketchup, 1/4 cup fresh lime juice, 2 tablespoons hot sauce (more or less to taste), 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.
Add the chopped onion, cucumber, tomato, cilantro and minced pepper to the sauce and stir to combine; if tomatoes or cucumber are very watery, drain a little liquid first so the cocktail isnt soupy.
Add the chilled shrimp and gently toss to coat everything in the sauce; if you like smaller bites chop the shrimp before tossing.
Cover and refrigerate for 15 to 30 minutes so the flavors mingle; you can let it sit longer if you like it more marinated, but dont wait too long once avocado is added.
Fold the diced avocados in at the last minute, gently so they dont mash, then taste and adjust salt, lime and hot sauce as needed.
Serve cold in bowls or cocktail glasses with tortilla chips, tostadas or saltine crackers for scooping, and garnish with extra cilantro and lime wedges.
Quick hacks: use Clamato for authentic flavor, use pre‑cooked frozen shrimp to save time, or if you only have raw shrimp boil 2 to 3 minutes then plunge into ice water; deseed cucumbers and tomatoes to cut water, and if you want crunch add a little diced jicama or celery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.