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Authentic & Refreshing Mexican Shrimp Cocktail (Coctel de Camarones)

Close-up of a white bowl filled with vibrant mexican shrimp cocktail, featuring shrimp, avocado chunks, tomatoes, and onions in a rich broth.
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This recipe delivers an authentic Mexican Shrimp Cocktail, Coctel de Camarones, packed with juicy shrimp, zesty lime, fresh vegetables, and creamy avocado in a bright tomato-based sauce. It is a quick, flavorful appetizer perfect for summer gatherings or light meals.

Ingredients

Scale
  • 1 pound cooked, peeled, and deveined shrimp (medium size)
  • 1 cup clamato juice
  • 1/2 cup fresh lime juice (about 4–5 limes)
  • 1/2 cup ketchup
  • 1/4 cup finely chopped white onion
  • 1/2 cup diced ripe tomato (seeds removed)
  • 1/4 cup chopped fresh cilantro
  • 1–2 serrano peppers or jalapeños, finely minced (remove seeds for less heat)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 ripe avocado, diced
  • Optional: Hot sauce (like Valentina or Cholula) to taste
  • For serving: Tortilla chips or saltine crackers

Instructions

  1. Prepare the shrimp: If using frozen, thaw the shrimp completely. If the shrimp are large, cut them into bite-sized pieces. Place the prepared shrimp in a large glass bowl.
  2. Make the sauce: In a separate bowl, whisk together the clamato juice, fresh lime juice, ketchup, chopped onion, diced tomato, cilantro, minced peppers, salt, and pepper. Taste the sauce and add hot sauce if you desire more spice.
  3. Combine: Pour the sauce mixture over the shrimp in the large bowl. Gently stir to coat all the shrimp evenly.
  4. Chill: Cover the bowl and refrigerate the Mexican shrimp cocktail for at least 1 hour, or up to 4 hours, to allow the flavors to meld. This dish must be served cold.
  5. Finish and serve: Just before serving, gently fold in the diced avocado. Serve the Coctel de Camarones immediately in chilled glasses or bowls with tortilla chips or saltine crackers on the side.

Notes

  • For the freshest taste, use freshly squeezed lime juice; bottled juice changes the final flavor.
  • If you want a thicker sauce, reduce the amount of clamato juice slightly.
  • You can prepare the shrimp and sauce mixture a few hours ahead, but add the avocado only right before serving to prevent it from becoming mushy.

Nutrition

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