Make authentic Coctel de Camarones with tender shrimp, crisp vegetables, and a flavorful tomato sauce. An easy Mexican seafood favorite.
This authentic Coctel de Camarones (Mexican Shrimp Cocktail) is fresh, vibrant, and incredibly easy to make. Enjoy it as an appetizer, light lunch, or refreshing dinner with saltine crackers or crispy tostadas.
Coctel de Camarones takes me straight back to Baja California—beautiful beaches, amazing wines, and some of the freshest seafood in Mexico. Whenever I visit Ensenada, I make a stop at Mercado Negro, the famous fish market where fishermen unload their daily catch. Just steps away, local seafood restaurants prepare the freshest shrimp cocktails I’ve ever tasted, and every bite reminds me why this classic recipe is one of my favorites.
If you love authentic Mexican seafood recipes, you’ll also want to try my Ceviche de Camaron.
Table of Contents
Quick Recipe Notes
- Taste profile: Fresh, tangy, and slightly spicy. Perfect for warm weather, parties, and potlucks.
- Texture: Juicy shrimp, mildly spicy, crisp and crunchy vegetables.
- Key Secret: Pickling the raw white onions in fresh lime juice first to remove the harsh bite and infuse zesty brightness. I love that it’s make-ahead friendly.
-Maggie
What is the difference between ceviche and Mexican shrimp cocktail?
- Shrimp Cocktail (Coctel de Camarón) is made of boiled shrimp mixed with cucumber and jalapeño, and covered in a flavorful, liquidy, spicy tomato sauce like a cocktail. It is ready to eat once it’s chilled. Unlike ceviche, the shrimp in Coctel de Camarón are fully cooked before being mixed with the broth-like tomato sauce, making it a great option for anyone who prefers cooked seafood.
- Ceviche is seafood (usually fish or shrimp) that is “cooked” in lime juice, marinating for hours or overnight in the fridge before serving. It is traditionally served with tostadas and chips.
🛒 Ingredients
For the Shrimp & Veggies
- White Onion: ¼ cup, finely chopped.
- Fresh Limes: Juice of 3 limes (about ¼ cup). Used to lightly pickle the onions and mellow their sharp flavor.
- Cooked Shrimp: 1 pound, peeled, deveined, and tails removed. Medium or large shrimp work best.
- Roma Tomatoes: 2, finely diced.
- Cucumber: 1, finely diced for fresh crunch.
- Jalapeños: 1–2, seeded and finely diced. Add more if you like extra heat.
- Cilantro: 1 bunch, stems removed and leaves chopped.
- Avocados: 2, peeled, pitted, and diced.
- Salt & Black Pepper: To taste.
For the Cocktail Sauce
- Clamato (Tomato Juice): 1½ cups. This gives the cocktail its authentic Mexican flavor.
- Ketchup: 1 cup for sweetness and body.
- Hot Sauce: 2 teaspoons, or more to taste. Valentina, Cholula, or Tapatío are all excellent choices.
Prep the Onion: Place the diced white onion in a small bowl and cover with the juice of fresh lime. Set aside. Why? This “pickles” the onion slightly and removes the harsh raw bite.
- Prepare the Shrimp Mixture: In a large bowl, combine the cooked shrimp, diced tomatoes, cucumber, jalapeños, salt, and pepper. Stir to combine.
- Tip: Add extra jalapeños if you prefer a spicier shrimp cocktail.
- Build the Base: To the bowl with the onions and lime juice, add the Clamato, ketchup, and hot sauce. Whisk until smooth and well combined.
- Taste and adjust the seasoning before adding the shrimp. Add more hot sauce, ketchup, or Clamato until the flavor is balanced to your liking.
- Combine: Pour the cocktail sauce over the shrimp mixture and gently stir until everything is evenly coated.
- Garnish: Fold in the chopped cilantro and diced avocado.
Optional: Instead of mixing in the avocado, add it to individual servings just before serving to help it stay fresh and vibrant. - Chill: Cover and refrigerate for at least 1 hour before serving. Chilling allows the flavors to blend together beautifully.
- Serve: Serve with lime wedges, homemade tostadas, tortilla chips, saltine crackers, and extra hot sauce such as Cholula, Valentina, Tapatio.
💡 Pro Tips & Recipe Variations
- The Name Game: You’ll see this recipe called Coctel de Camarón, Coctel de Camarones, or even Mexican Shrimp Cocktail. They’re all referring to the same delicious dish, with slight regional and personal preferences in naming.
- Shrimp Size Matters: Use medium or large shrimp depending on how you serve it. If you are using small appetizer cups, use smaller shrimp so it is easy to eat with a spoon.
- Sauce Consistency: Ketchup adds sweetness and thickness. If you prefer a thinner, “brothier” cocktail, omit the ketchup and use more shrimp broth mixed with a splash of tomato sauce.
- Easy Variations: diced jicama or diced celery for extra crunch, make it spicier with serrano peppers, or add octopus or imitation crab with the shrimp.
💾 Storing Instructions
Store leftover Coctel de Camaron in an airtight container in the refrigerator.
- It is best consumed within 24 to 48 hours.
- The avocado may discolor slightly after a day.
- Stir well before serving because the vegetables naturally release liquid while refrigerated.
- Freezing is not recommended, as the texture of the shrimp and vegetables will suffer.
🌟 Maggie Tips
- Look for Clamato. It is commonly used to make authentic Mexican shrimp cocktail. If you can’t find it, whisk together 1 cup water with 4 ounces tomato sauce as a substitute.
- Buy shrimp that are already peeled and deveined to save prep time.
- Prepare it several hours ahead and refrigerate. Add the avocado just before serving.
🐟 More Mexican Seafood Recipes
- Camarones a la Diabla
- Shrimp Pozole
- Caldo de Camaron
- Shrimp Chile Rellenos
- Tortitas de Papa con Atun
- Ceviche de Pescado
- Camarones Rancheros
Once you try this authentic Coctel de Camarones recipe, you’ll understand why it’s such a beloved seafood appetizer in Mexico. It’s refreshing, packed with fresh flavors, and surprisingly easy to make at home. Whether you’re serving it for a family gathering, summer cookout, or quick lunch, this shrimp cocktail is always a crowd-pleaser.
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Coctel de Camarones
Make authentic Coctel de Camarones with tender shrimp, crisp vegetables, and a flavorful tomato sauce. An easy Mexican seafood favorite.
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Servings: 4
Calories: 377kcal
Ingredients
- ¼ 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 ½ 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!
This is my go to appetizer when company is coming over. It’s so easy, so delish and looks fancy. I love that I can mix it up and pop it in the fridge while I am doing all the other things that need doing.
I serve it in a pretty glass bowl, garnished with more chopped cilantro, diced avacado and a lime wedge. I put the bowl in the center of a wicker platter and surround it with tortilla chips. Such a crowd pleaser!
I love how you serve this dish! I’m sure your guests love it too.
very nice recipe. I always add clam juice gives it a real boost of love have you ever seen Mexico cooking by Kennedy a killer book. look it up. you will love it.
I’ve had it made with clam juice, and yes, delicious!
Yes a great book !!
Thank you. I humbly agree. 🙂
Super good recipe! Love it so much
Thank you! So happy you loved it.
This was so good! My first time to make a shrimp cocktail and it was easy. I added some scallops that are already had and left out the jalapeños because I’m not a fan, but this still turned out very good.
You just made my day! So glad you liked this recipe. I could eat coctel de camaron every day. lol.
This was so delicious. A bit of work but so worth it!
So happy you loved it. Enjoy!
This was the first time I have made Coctel de Camarones. I LOVED it !!!! I had other recipes for this pinned but they got deleted. This is the only recipe for my future Shrimp cocktails. Thanks for a wonderful recipe. I will be sharing the recipe with friends.
So happy this is now your go-to recipe. Hope you enjoy!
I would love to make this for a party we’ve been invited to, as an appetizer
But I’m not sure how I would transport it or serve it. I would have to triple it as here will be like 16 people there.
What about one large bowl with those small, wide mouth solo clear cups so people can ladle what they’d like and eat it from the individual cups?
Any suggestions would be most appreciated.
That’s how I would serve it. Or, in clear plastic cups. As for transporting, place in large containers and cover well. Then place the containers in a cooler with some ice or ice packs. You want to keep the coctel de camaron cold, or it’ll spoil.
Easy & Delicious Super Bowl LVIII my best 🍤Shrimp Cocktail 🍤
Perfect game day dish! Hope you make this recipe again soon.
I am serving 6 people, what is the best way to cook the shrimp?
Peel the shrimp and place them in a pot. Cover with water and boil just until the turn pink. Then drain the water.
How many does this recipe serve? I’m serving it to 5 people as an appetizer. Should I double it or not?
It serves 4. You can see all the measurements and info on the recipe card. If you’re serving 5 and don’t want leftover Coctel de Camaron, I’d add a little more of all ingredients. Taste it. Whenever you adjust a recipe, though, make sure you taste it. If it needs more Clamato, add a little more, etc.
Always a hit. I have served in a margarita glass with jumbo shrimp around the edge as well in other glasses. So good.
Serving your Coctel de Camarones in margarita glasses with those jumbo shrimp circling like party decorations? Genius move!
Made this over the weekend, and it was great.
I halved the recipe (roughly), using yellow onion, a couple of Persian (mini) cucumbers, Spicy V-8, 3/4 of a jalapeno. Nice, subtle heat.
Will definitely make again.
Thanks,
Joe
I’ll have to try this Coctel de Camaron recipe with mini cucumbers. Sounds delicious! Glad you enjoyed.
Have had this before but never made it.
This recipie is delicious & just like my Mexican friends at work make. Perfect for a warm spring or summer day
That’s wonderful to hear! Hope you make this recipe again soon.
This is just so good.
Thank you! Hope you enjoy this Coctel de Camarones recipe.
I’ve made it a restaurant the opened in calif where I use to live and it was in the 80s and know living back in Kansas I make it once a month in the summer it’s a great idea to hydrate
Beautiful food memories! This Coctel de camarones is so so good.
It turned out so good will make it a company appetizer!!
Yay! Thank you.
Real good and easy to make
Yes. The best combo. Good and easy! Enjoy. 🙂
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.
This recipe is delicious. Everyone enjoyed it. Thank you for sharing!
So glad you liked it!
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.
By far the best shrimp cocktail ive tasted! My husband loved it too. Im not a shrimp cocktail fan but i was asked to make it for a church event and boy it was a hit. Ive also made the crock pot birria with the recipe from this website. Delicious! Jotted both recipes in my recipe book and will be returning to look for more ☺️
That’s great to hear. This Coctel de Camaron recipe is so good. I’m glad you enjoy it!