I love shrimp cocktail. Like, really love it. I order it every time that it’s on a menu, and that includes on vacations in Mexico. This recipe for Mexican shrimp cocktail is the best.

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This dish brings me right back to Mexico, sitting oceanside with an ice cold margarita and fantastic live music.

Typically served in a parfait glass with a long spoon and some simple Saltine crackers, Coctel de Camarones is a delicious cross between shrimp cocktail and salsa.

I also like to serve it with tortilla chips so you can enjoy every last bit of the sauce.

What You Will Need

2 lbs. shrimp – peeled & deveined

One stalk celery – cut into large pieces

2 cups Clamato Juice

3/4 cup ketchup

1/2 jalapeno – finely chopped

3/4 cup cucumber – seeded and diced

1/2 cup onion – chopped

1 Roma tomato, diced

One lime

1/4 cup cilantro, chopped

1 avocado, diced

1 tbsp. hot sauce (such as Cholula)

For another delicious recipe, check out my post The Best Guacamole Recipe Ever!

How to Make

Begin by cooking your shrimp. Fill a large pot with water. Add onion, celery, salt and peppercorns. Bring to a boil.

Once water is at a rolling boil, add shrimp and cook for 2-3 minutes or until pink.

Immediately drain shrimp into a colander and top with ice cubes to prevent the shrimp from continuing to cook.

While shrimp are cooling, combine Clamato juice, ketchup, jalapeno, onion, cilantro, cucumber, avocado, juice of half of the lime and hot sauce.

Once the shrimp have cooled, discard celery, onion and peppercorns. Cut the shrimp into 1/2 inch pieces (set aside a few of the whole shrimp for your presentation). Add the diced shrimp to the mixture.

Add salt, pepper and additional hot sauce to taste.

Portion into individual dishes and top each with one of the whole shrimp that were set aside.

Serve with a spoon, crackers, tortilla chips and lime wedges.

Enjoy!