Here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarón) recipe—bright, tangy, and full of fresh flavors. It’s perfect as an appetizer or light meal.
🍤 Mexican Shrimp Cocktail
⭐ Serves: 4
⏱ Total Time: ~25 minutes
🧾 Ingredients
For the shrimp
- 1 lb (450 g) medium or large shrimp, peeled and deveined
- 4 cups water
- 1 tsp salt
- 1 clove garlic, smashed
- 1 bay leaf
- 1 slice onion
For the cocktail sauce
- 1 cup ketchup
- ½ cup fresh lime juice (or bottled)
- 2–3 tbsp fresh orange juice (optional, for sweetness)
- 2–3 tbsp finely chopped cilantro
- 1 small cucumber, peeled, seeded, and diced
- 1 small tomato, diced
- ¼ small red onion, finely diced
- 1–2 jalapeños, finely chopped (optional, adjust heat)
- 1 tsp hot sauce or to taste (optional)
- Salt & pepper to taste
Optional garnishes
- Avocado slices
- Lime wedges
- Tortilla chips
🔪 Instructions
1. Cook the shrimp
- In a medium pot, bring water, salt, garlic, bay leaf, and onion to a boil.
- Add shrimp and cook 2–3 minutes until pink and opaque.
- Drain and transfer to ice water to stop cooking.
- Chop into bite-sized pieces if desired.
2. Prepare the cocktail mixture
- In a large bowl, mix ketchup, lime juice, orange juice (if using), and hot sauce.
- Add cucumber, tomato, onion, jalapeño, and cilantro.
- Season with salt and pepper to taste.
3. Combine
- Add the cooled shrimp to the mixture and stir gently to coat.
- Chill in the fridge at least 15–20 minutes before serving to let flavors meld.
4. Serve
- Serve in small glasses or bowls.
- Garnish with avocado slices and lime wedges.
- Optional: Serve with tortilla chips or saltines on the side.
✨ Tips & Variations
- Spicier version: Add more jalapeño, a splash of Tabasco, or a pinch of cayenne.
- Tomato base swap: Use clamato juice for a more traditional Mexican flavor.
- Seafood mix: Add cooked octopus, scallops, or crab for a “seafood cocktail.”
- Make ahead: Mix all ingredients except avocado 2–4 hours ahead; add avocado just before serving.
I can also give a restaurant-style version served in cocktail glasses with a tangy tomato-clamato base and horseradish kick if you want it more authentic.
Do you want me to do that?
