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–+ servings

Refreshing Mexican Shrimp Cocktail (Coctel de Camarones)

This vibrant Mexican shrimp cocktail combines succulent shrimp, fresh vegetables, and zesty citrus in a tomato-based sauce that's perfect for warm weather entertaining. Unlike its American counterpart, this authentic Mexican appetizer features a spicy, tangy sauce that will transport your taste buds straight to a beachside restaurant in Mexico.
Print Recipe
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 410
Ingredients Method Nutrition

Ingredients
  

  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons salt
  • 1 bay leaf
  • 3 cloves garlic crushed
  • 1/2 onion quartered
  • 1 cup ketchup
  • 1/3 cup Spanish onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh lime juice about 2-3 limes
  • 1/4 cup orange juice preferably fresh
  • 2 tablespoons hot sauce like Valentina or Tapatio
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup clam juice optional but recommended for authentic flavor
  • 1 large cucumber peeled and diced
  • 1-2 jalapeños seeded and finely diced
  • 2 medium avocados diced
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Lime wedges for serving
  • Saltine crackers or tostadas for serving

Method
 

  1. Prepare the poaching liquid: In a large pot, combine 4 cups of water with 2 tablespoons salt, bay leaf, crushed garlic, and quartered onion. Bring to a boil over medium-high heat.
  2. Cook the shrimp: Once boiling, add shrimp to the pot and cook until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook!
  3. Cool the shrimp: Immediately drain shrimp and place in an ice bath to stop the cooking process. Once cooled, drain thoroughly and refrigerate until ready to use.
  4. Prepare the sauce: In a large bowl, combine ketchup, chopped onion, cilantro, lime juice, orange juice, hot sauce, Worcestershire sauce, and clam juice (if using). Stir well to combine.
  5. Chop the shrimp: Cut cooled shrimp into bite-sized pieces, leaving a few whole for garnish if desired.
  6. Combine ingredients: Gently fold the chopped shrimp, diced cucumber, and jalapeño into the sauce mixture.
  7. Chill thoroughly: Cover and refrigerate for at least 1 hour to allow flavors to blend. The longer it chills, the better the flavor (up to 4 hours).
  8. Final assembly: Just before serving, gently fold in the diced avocado to prevent browning.
  9. Serve in style: Spoon the cocktail into glasses or small bowls, garnish with additional cilantro, lime wedges, and whole shrimp (if reserved). Serve with saltine crackers or tostadas.

Nutrition

Calories: 410kcalCarbohydrates: 42gProtein: 29gFat: 17gSaturated Fat: 3gCholesterol: 221mgSodium: 2626mgFiber: 9gSugar: 21g
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