The Best Mexican Shrimp Cocktail Recipe
This easy Mexican Shrimp Cocktail, also known as Cóctel de Camarones, is made with tender seasoned shrimp, crisp vegetables, creamy avocado, and a tangy Clamato cocktail sauce. Fresh, flavorful, and easy to make ahead, it’s the perfect refreshing appetizer for parties and holidays.
Servings: 8 servings
Calories: 116kcal
Equipment
- Large pot
Ingredients
- 1 pound raw medium-sized shrimp peeled and deveined
- ¼ cup concentrated shrimp boil
- 2 tablespoons salt
- 8 ounce clamato juice
- ½ cup ketchup
- ¼ cup lime juice about 3 limes
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons hot sauce like tabasco, valentina, cholula, crystal, etc.
- 1 teaspoon maggi jugo seasoning sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cucumber diced
- 1 cup Roma tomato diced
- ½ cup white onion finely diced
- 1 serrano pepper seeded and diced
- ¼ cup cilantro
- 1 large avocado diced
- Tortilla chips or saltine crackers for serving
Instructions
- Poach the shrimp. Fill a large pot halfway with water and bring it to a boil. Stir in the shrimp boil and salt. Reduce the heat to a gentle simmer, then carefully add the shrimp. Poach for 3–4 minutes, or until the shrimp are opaque, pink, and curled into a loose "C" shape. Avoid overcooking, as the shrimp will become tough.
- Cool the shrimp. Drain the shrimp in a colander and spread them out in a single layer to cool. Once cool enough to handle, cut them in half for bite-sized pieces.
- Make the cocktail sauce. In a large mixing bowl, whisk together the Clamato juice, ketchup, lime juice, Worcestershire sauce, hot sauce, Maggi Jugo seasoning, salt, and black pepper until smooth.
- Combine all ingredients. Add the cooled shrimp to the cocktail sauce and toss until evenly coated. Stir in the cucumber, tomatoes, white onion, and serrano pepper.
- Chill. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Finish and serve. Just before serving, gently fold in the cilantro and diced avocado. Serve chilled with saltine crackers or tortilla chips, or simply enjoy it with a spoon.
Notes
- This recipe is 8 servings as an appetizer or 4 servings as a main dish.
- Take care not to overcook the shrimp. Remove shrimp from the poaching liquid when they are opaque and curled into a loose “C” shape.
- Skip the ice bath. Spread cooked shrimp in a single layer to cool quickly without rinsing away the flavorful seasoning.
- Fold in avocado and cilantro just before serving for the freshest flavor, color, and texture.
- Store leftover shrimp cocktail in an airtight container in the refrigerator and eat it within 2 days for the best quality.
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 2430mg | Potassium: 436mg | Fiber: 3g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 1mg
