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!

Mexican Shrimp Cocktail

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Course Appetizer

Cuisine Mexican

Servings 6 people

Ingredients

  

To Cook Shrimp

• 2 lbs. raw shrimp, peeled & deveined
• 1 stalk celery, cut into large pieces
• ½ onion, cut into large pieces
• 1 tbsp. kosher salt
• 1 tsp. black peppercorns

For Sauce

• 2 cups Clamato juice
• ¾ cup ketchup
• ¾ cup cucumber, seeded & chopped
• ½ jalapeno, finely diced
• 1 avocado, diced
• 1/2 cup onion, finely diced
• 1 lime
• 1 Roma tomato, diced
• ¼ cup cilantro, chopped
• 1 tbsp. hot sauce
• crackers & tortilla chips for serving

Instructions

 

• Fill large pot with water. Add celery, onion, salt and peppercorns. Bring to a boil.
• Add shrimp to boiling water and cook 2-3 or until pink. Drain in colander. Put ice over shrimp to stop the cooking process. Allow to cool.
• In large bowl, combine Clamato juice, ketchup, cucumber, tomato, onion, jalapeno, hot sauce, cilantro, avocado and juice of half of the lime.
• Once shrimp have cooled, remove & discard the cooked celery, onion and peppercorns. Set aside a few of the whole shrimp for serving. Chop remaining shrimp into ½ inch pieces. Add chopped shrimp to the sauce and stir.
• Season with salt, pepper and more hot sauce to taste.
• Divide into individual dishes. Top each dish with a whole shrimp. Serve with crackers and tortilla chips.
• Enjoy!