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    Recipes » Appetizers » Mexican Appetizers

    Mexican Shrimp Cocktail

    Published: Apr 18, 2022 · Modified: May 1, 2022 by Marissa Stevens · 12 Comments

    Gluten FreePescatarian

    This post may contain affiliate links.

    Jump to Recipe

    Mexican Shrimp Cocktail (Coctel de Camarones) is an elegant, chilled appetizer of tender shrimp, fresh tomato, cucumber, avocado, red onion and cilantro in a lightly spicy tomato based sauce. It's a beautiful way to begin a meal.

    Mexican Shrimp Cocktail served in small, clear glasses.

    Shrimp takes center stage in this appetizer, first gently poached in water seasoned with fresh lemon, cilantro stems, black peppercorns and salt then steeped in sauce full of complex flavors and textures. Cucumber and red onion add crunch, while ketchup and Worcestershire sauce add sweetness and depth. Lemon juice adds brightness and hot sauce adds a hint of spicy kick. Creamy avocado is stirred in just before serving. Think of it as a fiesta for your tastebuds!

    Jump to:
    • Mexican Shrimp Cocktail Ingredients
    • FAQ
    • More Must Try Mexican Appetizers
    • More Great Shrimp Recipes
    • How to Make Mexican Shrimp Cocktail
    • Mexican Shrimp Cocktail
    • 💬 Comments

    Mexican Shrimp Cocktail Ingredients

    Mexican Shrimp Cocktail Ingredients on a white marble board.
    • Shrimp: medium shrimp with the shell on
    • Lemon: one for poaching shrimp and optionally another for fresh lemon juice in the sauce
    • Black Peppercorns 
    • Fresh Cilantro 
    • Tomatoes: such as Roma tomatoes for easy dicing
    • Cucumber: peeled cucumber or English cucumber (no need to peel)
    • Red Onion: or shallot for a milder onion flavor
    • Vegetable Juice: such as V8 or RW Knudsen brand (what I used)
    • Worcestershire Sauce
    • Ketchup: ideally without high fructose corn syrup
    • Fresh Lime Juice: 
    • Hot Sauce: such as Cholula brand
    • Avocado
    • Kosher Salt and Freshly Ground Black Pepper 
    • Tortilla Chips: for serving, optional

    FAQ

    What is Mexican Shrimp Cocktail made of?

    Mexican Shrimp Cocktail is a combination of cooked shrimp, vegetables like tomato, cucumber and onion in a spicy, tomato based sauce. It shouldn't be confused with prawn cocktail or shrimp cocktail that is simply shelled cooked prawns or shrimp served with cocktail sauce.

    What's the difference between Mexican shrimp cocktail and ceviche?

    While ceviche starts with raw shrimp (or other seafood) or fish, Mexican shrimp cocktail is made with cooked shrimp.

    Why make Mexican Shrimp Cocktail with V8 or other vegetable juice?

    Instead of using Clamato, with ingredients like MSG and added color,  I've opted instead for vegetable juice (like V8) spiked with a splash of Worcestershire sauce. You could also add a hearty splash of clam juice if you happen to have it on hand, but the flavors in this recipe are bold and complex enough without it.

    More Must Try Mexican Appetizers

    • Pico de Gallo (I tested the most popular methods and there is a clear winner!)
    • Salsa Guacamole
    • Mango Avocado Salsa

    More Great Shrimp Recipes

    • Shrimp Tacos
    • Shrimp Salad
    • Spicy Grilled Shrimp
    • Salt and Pepper Shrimp
    • Lemon Garlic Butter Shrimp

    How to Make Mexican Shrimp Cocktail

    In a medium pot bring 2 quarts water, lemon wedges, peppercorns, kosher salt and reserved cilantro stems to boil over medium-high heat. Add deveined shrimp in shell and cover; remove from heat and let stand 3 minutes, until shrimp is just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.

    boiling lemon wedges and aromatics in water.
    poaching shrimp with aromatics.
    poaching shrimp with lid on.
    cooked shrimp in an ice bath.

    While shrimp cooks, combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce in a medium bowl. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.

    Mexican Shrimp Cocktail ingredients in a mixing bowl.
    Mexican Shrimp Cocktail in a mixing bowl ready to serve.

    To serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro and season to taste with salt and pepper. Serve in 4 individual glasses with tortilla chips and lime wedges if desired.

    Mexican Shrimp Cocktail served in small, clear glasses.
    Mexican Shrimp Cocktail served in small, clear glasses.

    Mexican Shrimp Cocktail

    Marissa Stevens
    An elegant, chilled appetizer with plump, flavorful shrimp, fresh tomato, cucumber and avocado in a lightly spicy tomato based sauce.
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Chilling Time 40 mins
    Total Time 1 hr 30 mins
    Course Appetizer
    Cuisine Mexican
    Servings 4 people
    Calories 248 kcal

    Ingredients
      

    • 1 pound medium shrimp shell on
    • 1 lemon cut in to wedges (recipe note #1)
    • 1 teaspoon black peppercorns
    • 1 tablespoon kosher salt
    • 2 tablespoons finely chopped fresh cilantro leaves stems reserved
    • 2 medium tomatoes cored and diced
    • 1 small cucumber peeled and diced
    • ½ small red onion finely chopped
    • 1 cup vegetable juice such as V8
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon lemon juice ideally fresh
    • ⅓ cup ketchup
    • 1 ½ tablespoons fresh lime juice plus lime wedges for serving
    • ¼ cup water
    • 2 ½ teaspoons hot sauce such as Cholula
    • 1 small avocado halved, pitted and diced
    • salt and freshly ground black pepper to taste
    • tortilla chips for serving

    Instructions
     

    • With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)
    • In a medium bowl, prepare an ice bath for shrimp.
    • To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.
    • Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.
    • When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.

    Notes

    1. If you want fresh lemon juice for the sauce, you'll need a second lemon.
    2. The method I've described for deveining shrimp before poaching is my preference, but you have other options. You can peel and devein the cooked shrimp after you remove them from the ice bath; buy shell-on shrimp that have the backs split and the vein removed (Costco sells frozen wild shrimp that are prepared this way.), or skip deveining as many recipes instruct (you may end up with a little bit of grit in your shrimp, but then again you may not!).
    3. Note that nutrition information does not include tortilla chips.

    Nutrition

    Calories: 248kcalCarbohydrates: 21gProtein: 26gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 183mgSodium: 2256mgPotassium: 1022mgFiber: 6gSugar: 10gVitamin A: 1249IUVitamin C: 54mgCalcium: 123mgIron: 2mg
    Keyword Cinco de Mayo
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mexican Appetizers

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      Mexican Corn on the Cob
    • Carne Asada Fries served on a white plate photographed from above.
      Carne Asada Fries
    • dipping guacamole with a tortilla chip
      Salsa Guacamole
    • pico de gallo on a tortilla chip
      Pico de Gallo

    Reader Interactions

    Comments

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      Recipe Rating




    1. Greg says

      August 28, 2022 at 1:05 pm

      5 stars
      Excellent recipe! Great photos, Marissa. Thank you.
      The only thing I can think of that could also be included is chopped celery.
      I'm living in Mexico right now and the prices for these "coctel de camarón" are pretty high- around 200 pesos, which is $10.00 USD (+/-) at the restaurants nearby.
      So, I am going to buy all the ingredients and prepare them myself.
      Saludos!
      🥑🍤🥑

      Reply
      • Marissa Stevens says

        August 29, 2022 at 1:02 pm

        Oh wow, a great reason to make you own. Thanks so much for your kind comment, Greg!

        Reply
    2. Valentina says

      April 25, 2022 at 7:48 pm

      My fav local Mexican restaurant serves a shrimp cocktail that's reminiscent of yours and I love it! Now I'm craving this and will try it soon. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        May 01, 2022 at 1:56 pm

        That's wonderful to hear, Valentina! I hope you'll love it!

        Reply
    3. David Kozinski says

      April 22, 2022 at 7:07 am

      5 stars
      Amazing recipe. So refreshing and unique. I have had these although a little different in the past I will try Marissa's recipe as like I have found in the past they have yet to disapoint me!

      Reply
      • Marissa Stevens says

        May 01, 2022 at 1:57 pm

        That's so great to hear, David! I hope you'll enjoy this one too.

        Reply
    4. David @ Spiced says

      April 20, 2022 at 4:36 am

      5 stars
      What a great way to start a summer meal! That poached shrimp must have SO much flavor. And I feel like I could add a bit of vodka and make the leftover liquid into a bloody mary, too! Haha. 🙂

      Reply
      • Marissa Stevens says

        May 01, 2022 at 1:58 pm

        I love the way you think, David. Great idea!

        Reply
    5. Ben | Havocinthekitchen says

      April 19, 2022 at 7:22 pm

      5 stars
      Beautiful, elegant, and delicious appetizers! The only problem is a relatively small serving size - I definitely need a gallon or so (Cause it looks super inviting!) 🙂

      Reply
      • Marissa Stevens says

        May 01, 2022 at 1:58 pm

        aww...thanks so much, Ben!

        Reply
    6. angiesrecipes says

      April 18, 2022 at 6:42 am

      This would make a fantastic summer appetizer!

      Reply
      • Marissa Stevens says

        April 19, 2022 at 1:27 pm

        Thanks, Angie!

        Reply

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