Mexican Shrimp Cocktail Recipe

here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarón). Fresh, tangy, a little spicy, and perfect cold.

🇲🇽 Mexican Shrimp Cocktail (Cóctel de Camarón)

🦐 Ingredients (serves 4–6)

Shrimp

• 1½ lb raw shrimp, peeled & deveined
• Salt
• 1 clove garlic
• 1 bay leaf (optional)

Cocktail base

• 1 cup tomato juice or Clamato
• ½ cup ketchup
• ¼–½ cup fresh lime juice (to taste)
• 1–2 tbsp hot sauce (Valentina, Cholula, or Tapatío)
• Salt & black pepper to taste

Fresh add-ins

• ½ red onion, finely chopped
• 2–3 Roma tomatoes, chopped
• 1 cucumber, peeled & diced
• 1–2 jalapeños or serranos, minced (optional)
• 1 avocado, diced
• ½ cup fresh cilantro, chopped

To serve

• Saltine crackers or tostadas
• Extra lime wedges

🔥 Instructions

1. Cook the shrimp
   • Bring water to a boil with salt, garlic, and bay leaf.
   • Add shrimp, cook 2–3 minutes until just pink.
   • Drain and immediately chill in ice water.
   • Chop shrimp into bite-size pieces.
2. Make the sauce
   • In a large bowl, mix tomato juice (or Clamato), ketchup, lime juice, hot sauce, salt, and pepper.
   • Taste and adjust — it should be tangy, savory, and lightly spicy.
3. Add the fresh stuff
   • Stir in onion, tomatoes, cucumber, chiles, shrimp, and cilantro.
4. Chill
   • Refrigerate at least 30 minutes (1–2 hours is better).
5. Finish & serve
   • Gently fold in avocado right before serving.
   • Serve cold with crackers or tostadas and lots of lime.

🌶️ Pro Tips (very Mexican-approved)

• Want it extra authentic? Add a splash of orange juice for balance.
• Seafood upgrade: mix in octopus or scallops.
• Like it spicy-spicy? A dash of Maggi or Worcestershire sauce 👌
• Best the next day, honestly.