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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
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.
- 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.
- 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.
- 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
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.
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, or Mexican Shrimp Cocktail
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!
I love shrimp cocktail but have never tried it Mexican style. This is a must try for me.
It’s delicious! Hope you try it
I haven’t tried this recipe yet because I’m always trying to duplicate the ones served in Puero Penasco, Sonora, Mexico (Rocky Point). They don’t use cucumber or avocado but it’s the sauce that I haven’t been able to duplicate! It’s not Clamato (I hate it), it’s not V-8, it’s not catsup so it has to be tomato juice with herbs and spices! I WILL try this recipe!
Coctel de Camaron varies from region to region. I’ve had it without Clamato and just ketchup with hot sauce. Also had it with just tomato juice and hot sauce. I had it once with mango and jicama. All delicious! I suggest you ask them next time you’re there. It’s the only way to know for sure.
Mexcian shrimp cocktail looks delicous I would love to try it.
Looks and tastes even better! Hope you try it!
This was my first time making Shrimp Cocktail and this recipe knocked my socks off, it was perfect!
Thank you for sharing.
Yay! So glad you liked this recipe. It’s a favorite.
Would love to try this!! Mexican cocktails are the best!!
Yes the are!
Love this!!!
Yes! So so good.
Thank for the recipe Maggie! I am making this one soon!
Yay! You’re going to love this recipe.
I make this a few times a month. My family can’t get enough. Thank you
That is so awesome to hear. I need to be adopted into your family! lol.
This recipe is delicious. Everyone enjoyed it. Thank you for sharing!
So glad you liked it!
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.
You grow your own cilantro?! Wow! That’s the best.
Real good and easy to make
Yes. The best combo. Good and easy! Enjoy. 🙂