Ahhh yes—Mexican Shrimp Cocktail (Cóctel de Camarón) is fresh, bold, tangy, and somehow both a drink and a meal. 🍤🇲🇽
Cold, saucy, and perfect when you want something refreshing but satisfying.
Here’s the classic, authentic-style recipe you’ll find at seaside marisquerías.
Mexican Shrimp Cocktail (Cóctel de Camarón)
Ingredients (serves 4)
Shrimp
- 700 g (1½ lb) raw shrimp, peeled & deveined
- 1 bay leaf
- Salt
Cocktail Base
- 1 cup tomato juice or Clamato
- ½ cup ketchup
- ¼–⅓ cup fresh lime juice (to taste)
- 1–2 tbsp hot sauce (Valentina, Cholula, or Tapatío)
- Salt & black pepper
Fresh Add-ins
- ½ cup red onion, finely chopped
- ½ cup cucumber, diced
- ½ cup tomato, chopped
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
To Serve
- Saltine crackers or tostadas
- Extra lime wedges
- Optional: jalapeño or serrano, finely chopped
Instructions
1. Cook the Shrimp
- Bring a pot of salted water with bay leaf to a boil.
- Add shrimp and cook 2–3 minutes, just until pink.
- Drain and immediately chill in ice water.
- Chop shrimp into bite-sized pieces.
2. Make the Cocktail Sauce
In a large bowl, whisk:
- Tomato juice (or Clamato)
- Ketchup
- Lime juice
- Hot sauce
- Salt & pepper
Taste—it should be tangy, slightly sweet, and spicy.
3. Combine
Add shrimp, onion, cucumber, tomato, cilantro.
Mix gently.
Chill 30–60 minutes for best flavor.
4. Finish & Serve
Just before serving, fold in avocado.
Serve cold in tall glasses or bowls with crackers or tostadas.
Tips from the Coast
- Don’t overcook shrimp—rubbery shrimp ruin everything
- Chill well; this dish is meant to be icy-fresh
- Adjust lime & hot sauce to your heat tolerance
- Clamato gives the most authentic flavor
Variations
- Extra fancy: Add octopus or scallops
- Very spicy: Add serrano or habanero
- Light version: Reduce ketchup, increase tomato juice
This is summer in a glass—bright, briny, citrusy, and deeply satisfying.
If you want, I can give:
- A no-ketchup Veracruz-style version
- A hangover-friendly version
- Or the street-stand Mexico City style