Mexican Shrimp Cocktail: Cóctel de Camarones

Mexican shrimp cocktail, or Cóctel de Camarón, is a coastal favorite found in seafood restaurants across Mexico, especially in Veracruz and Baja California. Unlike American shrimp cocktails served with a thick cocktail sauce, this version is more like a savory seafood gazpacho, packed with fresh vegetables and a citrusy, spicy kick.

Traditionally, the Cóctel de Camarones is served as an appetizer or a light meal, with a refresco or a cold beer on the side.

This recipe is a slight twist on the classic dish, and it’s fun, easy to make and packed with flavor. The ketchup and Clamato juice, mixed with a variety of fresh vegetables and herbs, creates a slightly spicy broth that perfectly complements the succulent shrimp.

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Now, this recipe is not just about the flavors, it’s also about the presentation. Serve this dish in a fancy tall glass, with a colorful array of vegetables, some whole shrimp lining the rim, and a sprinkle of cilantro and Tajin.

Mexican Shrimp Cocktail 101: Tips for Success

How to Make It Extra Flavorful

• Use fresh shrimp – If boiling raw shrimp, cook until just opaque, then shock in ice water for the best texture.
• Chipotle ketchup adds a smoky kick – Or mix in a spoonful of adobo sauce from canned chipotles.
• Balance acidity – Lime juice and Clamato provide tanginess, so adjust to taste for a well-rounded flavor.

Customizing the Heat Level

• Mild: Use only 1 jalapeño, or swap for poblano or bell pepper.
• Medium: Stick to the recipe as written.
• Spicy: Add extra Tajín, hot sauce, or diced serrano peppers.

Serving Suggestions

• Serve cold for maximum refreshment.
• Pair with saltine crackers, tostadas, or tortilla chips.
• Enjoy alongside a cold Mexican beer or michelada.

How to Make Mexican Shrimp Cocktail: Cóctel de Camarones

1. Prepare the Shrimp

• Coarsely chop the shrimp, reserving 8 whole shrimp tails for garnish.

2. Mix the Base

• In a large bowl, combine:
  • Ketchup, Clamato, lime juice, cilantro, red onion, avocado, cucumber, and jalapeño.
• Stir well until evenly combined.

3. Add the Shrimp

• Add the chopped shrimp to the mixture and toss thoroughly to coat.
• Use your hands for even mixing if preferred.

4. Season and Chill

• Season with salt and black pepper to taste.
• Cover and refrigerate for at least 30 minutes to let the flavors meld.

5. Serve

• Spoon the shrimp cocktail into tall glasses or serving bowls.
• Garnish with cilantro, lime wedges, avocado slices, and a cucumber slice.
• Place two whole shrimp tails on the rim of each glass.
• Sprinkle with Tajín seasoning to taste.

Recipe Notes

• Storage: Best served fresh, but leftovers can be refrigerated for up to 1 day.
• Shrimp Substitutes: Try a mix of cooked octopus, scallops, or crab for a seafood medley.
• No Clamato? Substitute with tomato juice, salt and garlic powder.

Mexican Shrimp Cocktail: Cóctel de Camarones

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5 from 8 reviews

• Author: Kalle Bergman
• Total Time: 10 minutes
• Yield: 4 people 1x

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Description

Unlike American-style shrimp cocktails that rely on thick cocktail sauce, this version is lighter and more balanced, almost like a savory shrimp gazpacho. It is absolutely delicious.

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Ingredients

Units USM Scale 1x2x3x

Shrimp Cocktail Base

• 1 lb (450 g) cooked, peeled, and deveined shrimp
• 1 cup (240 ml) ketchup (use chipotle ketchup for extra spice)
• 1/2 cup (120 ml) Clamato (tomato-clam juice)
• 1/4 cup (60 ml) freshly squeezed lime juice
• 1/2 cup (30 g) chopped fresh cilantro
• 1/4 cup (40 g) finely chopped red onion
• 1/4 cup (40 g) finely chopped avocado
• 1/4 cup (40 g) finely diced cucumber
• 1–2 jalapeño peppers, seeded and finely diced (adjust for heat preference)
• Salt and black pepper, to taste

Garnishes

• 1/2 avocado, sliced
• 4 slices cucumber
• 8 whole shrimp tails (for garnish)
• 2 limes, cut into wedges
• Tajín seasoning, to taste

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Instructions

1. Prepare the Shrimp

• Coarsely chop the shrimp, reserving 8 whole shrimp tails for garnish.

2. Mix the Base

• In a large bowl, combine:
  • Ketchup, Clamato, lime juice, cilantro, red onion, avocado, cucumber, and jalapeño.
• Stir well until evenly combined.

3. Add the Shrimp

• Add the chopped shrimp to the mixture and toss thoroughly to coat.
• Use your hands for even mixing if preferred.

4. Season and Chill

• Season with salt and black pepper to taste.
• Cover and refrigerate for at least 30 minutes to let the flavors meld.

5. Serve

• Spoon the shrimp cocktail into tall glasses or serving bowls.
• Garnish with cilantro, lime wedges, avocado slices, and a cucumber slice.
• Place two whole shrimp tails on the rim of each glass.
• Sprinkle with Tajín seasoning to taste.

Notes

Customizing the Heat Level

• Mild: Use only 1 jalapeño, or swap for poblano or bell pepper.
• Medium: Stick to the recipe as written.
• Spicy: Add extra Tajín, hot sauce, or diced serrano peppers.

Serving Suggestions

• Serve cold for maximum refreshment.
• Pair with saltine crackers, tostadas, or tortilla chips.
• Enjoy alongside a cold Mexican beer or michelada.

• Prep Time: 10 minutes
• Cook Time: 0 mins
• Category: Appetizer, Side Dish
• Method: Marinating
• Cuisine: Mexican, Mexican Inspired

Nutrition

• Serving Size: 1 glass
• Calories: 230
• Sugar: 12g
• Sodium: 860mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 85mg