This easy Mexican shrimp cocktail incorporates plump shrimp into a flavorful tomato-based broth dotted with spices and fresh vegetables.
Why this recipe works
Mexican shrimp cocktail is no ordinary shrimp cocktail. With added spices, tomatoes, red onion, cucumber, and avocado stirred into a tomato-based broth, this coctel de camarones (shrimp cocktail) takes it up a whole new tier in the flavor department. It’s spicy, saucy, and insanely delicious.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We used small raw shrimp that have been peeled, deveined, and have had the tails removed. You can use precooked shrimp if you prefer, but the texture just doesn’t compare! Frozen shrimp is perfectly okay, simply allow it to thaw first before beginning. To thaw quickly, submerge the shrimp (in a plastic bag) in cold water until thawed. It should take around 30 minutes.
CLAMATO – Clamato juice adds a salty, briny flavor to this dish. To substitute, you can try using regular tomato juice with a splash of clam juice mixed in.
HOT SAUCE – Valentina, Cholula, or Tajin hot sauce are all great choices for this recipe. Use your favorite Mexican hot sauce.
JUICE – Fresh is best, as they always say. You will need one lime and one lemon to yield 2 tablespoons of juice each. I like to purchase two of each just to be safe as not all lemons and limes juice content are created equal.
How to Make Mexican Shrimp Cocktail
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut stems of cilantro. Reserve stems and about 5 or 6 stems with leaves. Chop remaining cilantro leaves.
- Fill a medium saucepan half full with water. Add a handful of the cilantro (with stems, reserving the chopped cilantro for a later step) to the saucepan along with lemon slices, peppercorns, and garlic salt. Bring to a boil over high heat.
- Add shrimp and turn off heat. Allow to sit 5-8 minutes, until they tighten up and change color.
- Drain the shrimp and put them on a plate and chill in the refrigerator, discarding the remaining contents of saucepan.
- Chop the Roma tomatoes and red onion and place in a large mixing bowl.
- Peel cucumber and remove seeds. Chop cucumber and add to mixing bowl.
- Add Clamato juice, ketchup, hot sauce, lime juice, lemon juice, cumin, and chopped cilantro.
- Finally, add the cooked and cooled shrimp and chopped avocado.
- Using gloved hands, toss ingredients in a bowl until well combined.
Frequently Asked Questions & Expert Tips
Mexican shrimp cocktail can be stored in an air-tight container kept in the refrigerator for 1-2 days.
You can prepare the dish the morning of or night before and store it in the refrigerator to get the prep work out of the way, but I wouldn’t make it any further in advance than that as shrimp doesn’t keep well for very long. To make in advance, I would suggest keeping the shrimp separate from the sauce in an air-tight container. Dice the avocado and combine all of the ingredients before serving to prevent browning.
Yes, you can use frozen shrimp for this recipe, but you will want to let them thaw first before beginning. To thaw them quickly, place the shrimp in a ziptop bag and submerge them in a bowl of cold water. When thawed, be sure to give them a good pat dry before cooking.
Although it’s definitely possible to use precooked shrimp in shrimp cocktail, I wouldn’t necessarily recommend it. Precooked shrimp are pretty flavorless and are rather watery. For dishes where shrimp are the main ingredients, it’s always best to use raw or thawed frozen shrimp.
The two recipes share similar ingredients and are both served cold, but there is one main difference between the two. Ceviche is served with raw shrimp (cooked with acids) while the shrimp in shrimp cocktail is cooked (in a saucepan or steamed) before serving.
You can tell when shrimp is done cooking as they will begin to curl and turn opaque with pink and red hues. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture. They don’t take long to cook and are easy to overcook, so keep an eye on them!
Serving Suggestions
Mexican shrimp cocktail is delicious by the spoonful or scooped with saltines or tortilla chips. Serve as an appetizer or snack. Enjoy chilled in a martini or coupe glass optionally garnish with lime wheels.
Ingredients
- 1 bunch fresh cilantro divided
- 2 lemon slices
- 1 Tablespoon black peppercorns
- 1 teaspoon garlic salt
- 10 ounces small raw shrimp peeled, deveined, tails removed
- 2 large Roma tomatoes
- 1/2 cup diced red onion
- 1 medium cucumber peeled, seeds removed
- 1/2 cup Clamato juice
- 1 1/2 Tablespoons ketchup
- 2 Tablespoons hot sauce
- 2 Tablespoons lime juice
- 2 Tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1 medium avocado removed from shell and chopped
Things You’ll Need
- Saucepan
- Large mixing bowl
Before You Begin
- We used small raw shrimp that have been peeled, deveined, and have had the tails removed. You can use precooked shrimp if you prefer, but the texture just doesn’t compare! Frozen shrimp is perfectly okay, simply allow it to thaw first before beginning. To thaw them quickly, place the shrimp in a ziptop bag and submerge them in a bowl of cold water. When thawed, be sure to give them a good pat dry before cooking.
- Clamato juice adds a salty, briny flavor to this dish. To substitute, you can try using regular tomato juice with a splash of clam juice mixed in.
- Valentina, Cholula, or Tajin hot sauce are all great choices for this recipe. Use your favorite Mexican hot sauce.
- You will need one lime and one lemon to yield 2 tablespoons of juice each. To err on the side of caution, I like to purchase two of each just to be safe as not all lemons and limes are created equal. Plus, you will need to add slices of lemon to the pot of water when cooking the shrimp.
Instructions
- Cut stems of cilantro. Reserve stems and about 5 or 6 stems with leaves. Chop remaining cilantro leaves.
- Fill a medium saucepan half full with water. Add a handful of the cilantro (with stems, reserving the chopped cilantro for a later step) to the saucepan along with lemon slices, peppercorns, and garlic salt. Bring to a boil over high heat.
- Add shrimp and turn off heat. Allow to sit 5-8 minutes, until they tighten up and change color.
- Drain shrimp, put them on a plate, and chill in the refrigerator. Discard the remaining contents of the saucepan.
- Chop roma tomatoes and red onion and place in a large mixing bowl.
- Peel cucumber and remove seeds. Chop cucumber and add to mixing bowl.
- Add Clamato juice, ketchup, hot sauce, lime juice, lemon juice, cumin, and chopped cilantro to the mixing bowl.
- Finally, add the cooked and cooled shrimp and chopped avocado.
- Using gloved hands, toss ingredients in the bowl until well combined.
