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Coctel de Camarones (Mexican Shrimp Cocktail) + VIDEO

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Coctel de Camarones, or Mexican Shrimp Cocktail, is an easy and refreshing recipe that's incredibly yummy. It’s seafood heaven in every bite. Serve as an appetizer or light lunch.
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Coctel de Camarones (Mexican Shrimp Cocktail) in a glass on a green plate and red checkered tablecloth.

Coctel de Camarones (or Mexican Shrimp Cocktail) – This dish reminds me of Ensenada and the Valle de Guadalupe.

Baja California is AMAZING! Beaches, wine, and the best seafood! If you ever visit, you must check out the Mercado Negro fish market in Ensenada.

My favorite thing to get whenever I go is this DELICIOUSNESS right here!

Refreshing, spicy, and so so yummy.

More Mexican Shrimp Recipes:


Camarones a la Diabla
Ceviche de Camaron
Shrimp Pozole
Caldo de Camaron

Ingredients


The ingredients for Coctel de Camarones labeled and on a wooden surface.

These are all the ingredients you need to make this EASY Mexican appetizer or light lunch.

Add more jalapeno and more hot sauce for a spicier dish.

Cucumber is also optional, but adds GREAT texture.

What is the difference between ceviche and shrimp cocktail?

  • Ceviche is seafood (usually fish or shrimp) that is “cooked” in lime juice. It marinates for hours or overnight in the fridge before serving.
  • Shrimp cocktail is made of boiled shrimp. They are mixed with cucumber, jalapeno, and covered in a spicy tomato sauce. It is ready to eat after chilling.

Diced onion pickling in a white bowl.

  • Start by covering the onion with lime.
  • Set aside.

You want to get that raw onion taste out right away. This will start the pickling process.

The Name Game:

You might hear the names: Coctel de Camaron or Cocktail de Camarones.
Most people will use the name Coctel de Camarones, and that is what I call it.

All of these names are correct.

A hand holding a white bowl and mixing the shrimp with a wooden spoon with the other hand.

  • Boil the shrimp in water.
  • Once the shrimp turn pink, discard the water.
  • Let them cool completely.
  • Mix with the tomato, cucumber, jalapeno, and salt and pepper.

To stop the cooking process, run cold water on the shrimp. This will also prevent them from becoming tough.

Pro Tip:

Find shrimp that are already cleaned and deveined. That’s is the easiest way to make this recipe. Or, you will need to remove the digestive tract before cooking.

Yes, you can use frozen shrimp! Say what?! This dish is full of flavors that will mask the frozen yuckiness.

Optimal Shrimp Sizes:

Medium to Jumbo size shrimp. This all depends on how you are going to serve it and the size of your bowl or cup. The smaller the cup, the smaller size shrimp to use.

A collage showing how to make coctel de camarones (Mexican Shrimp Cocktail).

  • To the onions, add tomato juice, ketchup, and hot sauce.
  • Whisk to combine.
  • Add the mixture to the shrimp.

Ketchup adds sweetness, but some people will omit it for a lighter texture. That’s totally up to you.

Look for Clamato. That’s what everyone uses. Can’t find it? Mix 4 oz of tomato sauce and whisk with 1 cup water.

More Mexican Seafood Recipes:


Shrimp Chile Rellenos
Tortitas de Papa con Atun
Ceviche de Pescado
Camarones Rancheros

A collage showing how and when to add the ingredients necessary to make Coctel de Camaron.

The cilantro and avocado go in last. Fold the avocado in gently.

Or, place it right on top when serving.

How Long Does it Last?


Coctel de Camarones lasts up to 2-3 days in the fridge before it goes bad. Freezing is not recommended.

A Coctel de Camarones served in a large glass cup.

Serve with hot sauce such as Cholula, Valentina, Tapatio

Also serve with saltine crackers, tostadas, and lime.

Coctel de Camarones is such a tasty and delicious recipe. You’ll love every bite!

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Coctel de Camarones (Mexican Shrimp Cocktail) in a glass on a green plate and red checkered tablecloth.

Coctel de Camarones, or Mexican Shrimp Cocktail

Coctel de Camarones, or Mexican Shrimp Cocktail, is an easy and refreshing recipe that's incredibly yummy. It’s seafood heaven in every bite. Serve as an appetizer or light lunch.
5 from 14 votes
Print Pin Rate
Course: Lunch or Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 377kcal
Author: Maggie Unzueta

Ingredients

  • 1/4 cup onion finely chopped
  • Juice of 3 limes about ¼ cup
  • 1 lb cooked medium-sized shrimp - peeled deveined, and tails removed
  • 2 roma tomatoes finely diced
  • 1 cucumber finely diced
  • 1-2 jalapeños pepper seeded and finely diced
  • Salt and pepper
  • 1 1/2 cups tomato juice such as Clamato
  • 1 cup ketchup
  • 2 teaspoons Hot pepper sauce
  • 1 bunch cilantro - discard stems and leaves chopped
  • 2 avocados - peeled pitted, and diced

Instructions

  • In a small bowl, mix the onion with the lime juice.
  • Let stand for 10 minutes.
  • In a separate and much larger bowl, add the shrimp, tomatoes, cucumber, jalapeños, salt and pepper. Mix to combine and set aside.
  • You can add more jalapeños, if you like it spicier.
  • To the onions, add the tomato juice, ketchup, and hot pepper sauce.
  • With a fork, whisk to combine.
  • Then add the tomato-onion mixture to the shrimp bowl.
  • Stir to combine.
  • Add the cilantro and avocados.
  • Gently mix everything.
  • Note: You can also top off the serving with the avocado instead of adding it to the mixture.
  • Cover and chill for at least 1 hour.
  • Enjoy!

Video

Notes

Find shrimp that are already cleaned and deveined. That’s is the easiest way to make this recipe. Or, you will need to remove the digestive tract before cooking.
Optimal Shrimp Size: Medium to Jumbo shrimp. This all depends on how you are going to serve it and the size of your bowl or cup. The smaller the cup, the smaller size shrimp to use.
Coctel de Camarones lasts 2-3 days in the fridge. Freezing is not recommended.

Nutrition

Calories: 377kcal | Carbohydrates: 32g | Protein: 27g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1498mg | Potassium: 1166mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1248IU | Vitamin C: 47mg | Calcium: 209mg | Iron: 4mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  8. Kim Wasson

    5 stars
    One of my favorite recipes! The only thing I changed was i didn’t use quite as much cilantro. I grow my own and it tasted stronger I think.

    Reply

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