Bright, zesty, and full of flavor, this Mexican Shrimp Cocktail is the ultimate summertime dish — refreshing yet satisfying. Juicy shrimp mingle with crisp cucumber, ripe tomatoes, spicy jalapeños, and fresh cilantro, all tossed in a tangy tomato-lime sauce that’s both bold and balanced. A touch of hot sauce and Worcestershire adds depth, while creamy avocado stirred in at the end makes each bite luxurious. Serve it chilled in glasses or bowls with tortilla chips or saltine crackers for a light meal or festive appetizer that feels like sunshine in a dish.
🥑 Why You’ll Love This Recipe
- Ready in under 30 minutes — perfect for quick meals or party prep
- Bursting with fresh, vibrant Mexican flavors
- Naturally gluten-free and dairy-free
- Easy to customize with your favorite level of spice
- Ideal for summer gatherings, backyard barbecues, or light lunches
The first time I made this, it vanished at a barbecue before I could even grab seconds. Now it’s a warm-weather must-have that my friends request year after year.
🍤 Ingredients
Seafood
- 450 g cooked shrimp, peeled and deveined (or cook raw shrimp 2–3 minutes until pink and opaque)
Cocktail Base
- 240 ml tomato juice – Creates a bright, tangy base
- 120 ml fresh lime juice – Adds citrusy freshness
- 120 ml ketchup – Balances acidity with gentle sweetness
- 1 tsp Worcestershire sauce (optional) – Adds umami depth
- 1–2 tbsp hot sauce – Use your favorite for adjustable heat
- Salt and black pepper, to taste
Vegetables & Herbs
- 80 g white onion, finely chopped
- 80 g fresh cilantro, chopped
- 1 medium cucumber, peeled and diced
- 2 medium tomatoes, seeded and diced
- 1–2 jalapeños, finely chopped (adjust spice to taste)
- 1 ripe avocado, diced just before serving
To Serve
- Tortilla chips or saltine crackers – The traditional pairing for scooping
🔪 Instructions
1️⃣ Cook the Shrimp (if raw)
Bring a pot of salted water to a gentle boil. Add shrimp and cook 2–3 minutes, just until pink and opaque. Drain and rinse with cool water to stop cooking. Pat dry.
2️⃣ Make the Cocktail Base
In a large bowl, whisk together tomato juice, lime juice, ketchup, hot sauce, Worcestershire (if using), salt, and pepper until smooth and evenly blended. Adjust seasoning to taste.
3️⃣ Add the Veggies
Stir in onion, cilantro, cucumber, tomatoes, and jalapeños. Mix well, then refrigerate for 10 minutes to let the flavors meld while keeping the veggies crisp.
4️⃣ Combine with Shrimp
Add the cooled shrimp to the bowl and gently toss to coat evenly in the sauce. Be careful not to break the shrimp.
5️⃣ Chill
Cover and refrigerate for at least 30 minutes (up to 2 hours) so the flavors fully develop.
6️⃣ Add Avocado & Serve
Just before serving, fold in the diced avocado to keep it bright and creamy. Spoon into chilled glasses or bowls and garnish with lime wedges or extra cilantro. Serve with tortilla chips or saltine crackers for dipping.
🌮 Serving Suggestions
- Serve as an appetizer in small glasses for parties or BBQs
- Enjoy as a light meal with extra avocado and a side of chips
- Pair with grilled corn, ceviche, or margaritas for a festive Mexican spread
- Offer lime wedges and extra hot sauce at the table for a customizable kick
🧊 Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Add avocado right before serving to prevent browning.
- If you have leftover sauce or veggies, toss them into a salad the next day — the flavor only improves!
🔁 Ingredient Substitutions
- Milder version: Use poblano or Anaheim peppers instead of jalapeños.
- Brinier twist: Swap tomato juice for Clamato (reduce added salt).
- Seafood variety: Substitute part of the shrimp with crab meat or firm white fish — just keep it chilled and bite-sized.
- No cilantro fan? Use fresh parsley for a milder herbal note.
🇲🇽 A Taste of Mexico
Known in Mexico as Coctel de Camarones, this dish captures the vibrant spirit of coastal cuisine — refreshing, tangy, and full of texture. It’s a staple at seaside restaurants and backyard celebrations, where every family adds their own twist.
When I make it, I always think of my grandmother showing me how to dice avocado right before serving — we’d sneak a few pieces as we waited for the bowl to chill, laughing the whole time.
💡 Pro Tips
✅ Always chill the shrimp before mixing — warm shrimp can dull the flavor.
✅ Use fresh lime juice only — bottled lacks the same bright acidity.
✅ Taste and adjust the sauce before adding shrimp to avoid overmixing.
✅ Chill for at least 30 minutes so the flavors fully bloom.
❓ Frequently Asked Questions
Can I use raw shrimp instead of cooked?
Yes! Boil for 2–3 minutes until pink and opaque, then chill before mixing.
What tomatoes work best?
Firm, ripe Roma or plum tomatoes hold their shape and deliver fresh flavor.
Is this recipe spicy?
It’s mildly spicy by default, but you can add or reduce jalapeños and hot sauce to suit your taste.
How long should I chill it?
At least 30 minutes, or up to 2 hours for maximum flavor melding.
Can I make it ahead?
Yes — just hold off on adding the avocado until right before serving.
📋 Recipe Summary
Mexican Shrimp Cocktail (Coctel de Camarones)
A refreshing mix of shrimp, tomato, lime, avocado, and jalapeños — the perfect zesty dish for warm weather!
🕒 Prep Time: 20 Minutes
🔥 Cook Time: 3 Minutes
⏰ Total Time: 23 Minutes
👩🍳 By: Susan
🍽️ Yield: 4 Servings
🇲🇽 Cuisine: Mexican
📊 Difficulty: Easy
🥗 Dietary: Dairy-Free, Gluten-Free