Mexican Shrimp Cocktail
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Published Apr 22, 2024
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This Mexican shrimp cocktail combines cooked shrimp with fresh vegetables and avocado in a spicy, tangy tomato sauce. It’s such a fun and refreshing appetizer to serve at parties!
Switching things up today with this Mexican shrimp cocktail (Coctel de Camarones)! It’s a recipe that’s been on my site since 2016 (which is crazy to think about!) that recently got a photo upgrade.
When I think of shrimp cocktail I immediately think of a fancy dinner party with cold shrimp and cocktail sauce for dipping, but this recipe doesn’t involve cocktail sauce at all. It’s more like a shrimp salsa or like a gazpacho soup studded with shrimp.
Traditionally Mexican shrimp cocktail is made with a tomato juice mix like V8 or Clamato juice (tomato juice mixed with calm juice). I like thicker dips so we’re skipping the juice and using tomato sauce instead. It’s seriously so good – I can’t wait for you to try this one!
Why You’ll Love This Recipe
- Protein-packed – One serving is loaded with over 25 grams of protein making this dish the ultimate protein-packed appetizer or filling lunch.
- Simple – There’s no cooking required, making it super easy to prepare – just chop, mix and chill!
- Flavorful – There are so many wonderful flavors happening with this dish from the shrimp, fresh veggies, tomato sauce, lime juice and hot sauce. Every bite packs a punch!
- Crowd favorite – Mexican shrimp cocktail is always a hit with guests, offering a refreshing change from the usual appetizers.
Ingredients in Mexican Shrimp Cocktail
- shrimp – the star ingredient! You can either purchased pre-cooked shrimp or cook the shrimp yourself, which I 100% recommend as the end result has better texture!
- tomatoes – chopped with juice, adding freshness and more tomato flavor to the sauce.
- ketchup – for a hint of sweetness and tang. Use your favorite brand here.
- tomato sauce – enriches the base of the sauce with a smooth tomato flavor.
- red onion, garlic, cucumber and celery – the veggies that add a refreshing crunch to the sauce.
- cilantro – I love adding fresh herbs to my dishes and fresh cilantro is the perfect addition to this dish.
- jalapeño – this is optional, but I love heat so I always add chopped jalapenos with the seeds removed.
- lime juice – freshly squeezed, brightening the dish with acidity.
- Mexican hot sauce – I recommend using an authentic Mexican hot sauce such as Cholula or Tapatio.
- avocados – chopped into chunks, offering a creamy addition to this dish.
- black pepper and sea salt – for seasoning.
How to Make Mexican Shrimp Cocktail
Step 1: Mix the tomatoes, ketchup, tomato sauce, onion, cucumber, celery, cilantro, garlic, jalapeño, lime juice, pepper and salt in a large bowl. Refrigerate the mixture for 2-3 hours to chill and blend the flavors.
Step 2: Before serving, add the shrimp and avocado chunks to the bowl and stir. Serve the cocktail in a bowl or glasses with tortilla chips.
Brittany’s Tips
- Use high quality shrimp: Since shrimp is the star ingredient in this recipe the quality matters! I recommend using wild-caught shrimp for the best flavor. You can either grab pre-cooked shrimp, but I suggest cooking the shrimp yourself for the best results. See my tips below on how to cook your shrimp!
- Cut the shrimp: If your shrimp is large you can cut them in half to make it easier for guests to eat.
- Let it chill: Allow enough time for the mixture to chill and marinate, enhancing the overall taste of the sauce.
How to Cook Shrimp
If you purchase raw shrimp here are some tips on how to cook it properly:
Make ice bath – Start by adding ice to a large bowl and add water to cover. This will be used to stop the shrimp from cooking.
Boil water – Add about 8 cups of water to a large pot and bring to a boil. Let it boil for 10 minutes on it’s own. then turn off the heat and add the raw shrimp to the pot.
Poach shrimp – Let the shrimp sit in hot water for about 3 minutes or until the shrimp are pink and cooked through. Remove the shrimp from the pot with a slotted spoon or drain in a colander and transfer to the prepared ice bath. Let shrimp sit in ice bath for 5-10 minutes before draining. Pat the shrimp dry with a paper towel and chill until ready to serve.
How to Serve Mexican Shrimp Cocktail
I love serving this dish as an appetizer, but there are so many different ways to serve it. Here are some ideas:
- As an appetizer: Serve this Mexican shrimp cocktail in individual cocktail glasses for an elegant appetizer at parties or gatherings. You could also serve up this skinny margarita or paloma for an adult beverage.
- For lunch: Enjoy it straight up with a fork or spoon for a light, refreshing lunch.
- With tortilla chips: Pair it with crunchy tortilla chips for dipping.
- Tostada topping: Spoon it over tostadas for a quick, flavorful meal.
- Lettuce wraps: Use butter lettuce leaves to make shrimp cocktail lettuce wraps for a light and refreshing option.
- Avocado boats: Fill halved avocados with the shrimp cocktail for a nutritious and visually appealing dish.
How to Store Leftovers
Store any leftover shrimp cocktail in an airtight container in the refrigerator. It’s best enjoyed fresh, but can be stored and enjoyed within 1-2 days. If your dish starts to smell fishy you’ll want to throw it away.
Frequently Asked Questions
While both are served cold, Mexican shrimp cocktail is made with cooked shrimp and ceviche starts with raw shrimp (or other seafood) that then “cooks” in an acid like lemon or lime juice.
Yes, just ensure they’re fully thawed and well-drained before using.
You can prepare the vegetable and tomato base a day in advance. Add the shrimp and avocado closer to serving time to keep them fresh.
Adding beans like black or pinto beans is a great way to make this dish more filling.
More Appetizers to Try
- Smoked Salmon Dip
- Vegetarian Mezze Platter
- Easy Pineapple Salsa
- Buffalo Cauliflower Wings
- Goat Cheese Stuffed Dates
- Easy Shrimp Cocktail
Be sure to check out more shrimp recipes as well as the full collection of appetizers on EBF!
Mexican Shrimp Cocktail
Ingredients
- 1 lb. cooked shrimp, peel and deveined
- 1 ½ cup ripe tomatoes, chopped
- ¼ cup ketchup
- 8 oz can of tomato sauce
- 1 cup red onion, finely chopped
- 1 cup cucumber, peeled and diced
- 1-2 stalks of celery, finely chopped
- ½ cup cilantro, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeds removed and finely chopped, optional
- juice from 1 lime
- 2 teaspoons Mexican hot sauce, like Cholula or Tapatio
- 1 teaspoon ground pepper
- ¼ teaspoon sea salt
- 2 avocados, chopped into chunks
- tortilla chips, for serving
Instructions
- In a large bowl combine tomatoes, ketchup, tomato sauce, red onion, cucumber, celery, cilantro, garlic, jalapeño, lime juice, pepper and salt. Taste and add extra seasoning if needed.
- Cover, and refrigerate 2 to 3 hours to let the flavor build and chill the sauce. Add shrimp and avocado chunks right before serving.
- Serve in a large bowl or in small cocktail glasses with a side of tortilla chips for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! This shrimp is so good! I made it for our family gathering and they gobbled it up.
So glad this recipe was a hit, Reena! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
This was awesome as is! However this Marylander can’t resist shaking some Old Bay in it which made it even tastier!
Oh I bet!! Old Bay makes everything better. 🙂
You are an amazing cook 👩🍳 thank you for being you and showing us what you know. Merry Christmas and a Happy new year 🎆
Aww, thank you!! I so appreciate that. <3
great recipe
Love this.
Easy and delicious 😋
On our rotation.
Oh yay! So glad you’re loving this recipe, Jodie. Thanks for making it and for coming back to leave a review. I so appreciate it!
Icarrumba! Loved it Used Zatarains crab boil for shrimp Serrano peppers instead of japelenos, Tsp of ketchup& 2tblsp Siracha and 8 ox Zing Zang Bloody Mary mixed instead of tomato sauce. 1/2 tsp Goya Sazon with annatto anything that Goya makes I support… Let’s go Brandon! GoyaOld bay is always welcome in my shrimp
Glad to hear that you enjoyed this recipe, Dennis. Thank you for your review + star rating, I appreciate it!