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Authentic Mexican Shrimp Cocktail (Coctel de Camarones): Zesty, Fresh, and Ready in Minutes

Close-up of a glass filled with vibrant mexican shrimp cocktail, topped with diced avocado.
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Make this vibrant Mexican Shrimp Cocktail. It combines succulent shrimp with a zesty, tangy tomato-based sauce, fresh lime, and cilantro. This recipe is quick to prepare and perfect as a refreshing appetizer for any gathering.

Ingredients

Scale
  • 1 pound large shrimp, cooked and peeled
  • 1 cup tomato juice (V8 or similar)
  • 1/2 cup Clamato juice (optional, omit for Clamato-free)
  • 1/2 cup fresh lime juice (about 4–5 limes)
  • 1/2 cup ketchup
  • 1/4 cup finely chopped white onion
  • 1/2 cup finely chopped ripe tomato
  • 1/4 cup chopped fresh cilantro
  • 1–2 serrano or jalapeño peppers, seeded and minced (adjust to your spice preference)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 large avocado, diced (for topping)
  • Tostadas or tortilla chips, for serving

Instructions

  1. If using raw shrimp, cook them until pink and opaque. Immediately plunge them into an ice bath to stop cooking, then drain and pat dry. Cut larger shrimp in half.
  2. In a large glass bowl, combine the tomato juice, Clamato juice (if using), lime juice, ketchup, onion, tomato, cilantro, minced pepper, Worcestershire sauce, salt, and pepper. Stir well to mix the sauce base.
  3. Taste the sauce and adjust seasoning. You may want more lime for tang or more pepper for heat.
  4. Add the cooked shrimp to the sauce mixture. Gently fold them in until they are fully coated.
  5. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the cocktail to chill thoroughly. Do not chill for too long, or the shrimp may toughen.
  6. When ready to serve, portion the shrimp cocktail into individual glasses or bowls. Top each serving with diced avocado.
  7. Serve immediately with tostadas or tortilla chips on the side.

Notes

  • For a Clamato-free version, substitute the Clamato with an equal amount of extra tomato juice mixed with a small dash of clam juice substitute or simply use more tomato juice.
  • You can use pre-cooked, frozen shrimp; thaw them completely before using.
  • For a thicker sauce, reduce the amount of tomato juice slightly.
  • If you prefer a smoother sauce, you can blend the liquid ingredients before adding the chopped vegetables and shrimp.

Nutrition

Find it online: https://cookingbyfelix.com/mexican-shrimp-cocktail-recipe/