This Mexican shrimp cocktail recipe makes the perfect appetizer with lightly poached shrimp in tangy spiced tomato sauce, quick and easy to make!
It's party time, my friends! If you're looking for the perfect appetizer to serve up at your next gathering, look no further.
This Mexican Shrimp Cocktail recipe is exactly what you need.
This dish is loaded with lightly poached shrimp mixed with a flavorful, tangy, slightly spicy tomato-based sauce that is easy to make, and it's always a hit.
Whether you're hosting a Cinco de Mayo party, game day gathering, backyard barbecue, or just want something simple but satisfying for an evening meal, this is a recipe you need to keep on hand.
It's easy to adjust and customize, and to make it as mild or as spicy as you'd like.
I hope you love it as much as I do.
Let's talk about how to make Mexican Shrimp Cocktail, shall we?
Mexican Shrimp Cocktail Ingredients
- Shrimp. I'm using raw shrimp for poaching, but you can use pre-cooked shrimp.
- Ketchup. As an alternative, use Clamato juice, V8 juice, or tomato sauce (with some added seasonings).
- Orange Juice.
- Tomatoes. Fresh or canned will work for this recipe. Roma tomatoes are great here.
- Onion. I'm using white onion, but red onion is good, too.
- Peppers. Use 1-2 jalapeno peppers for a bit of a spicy kick, or serrano for even spicier. Use bell pepper for a mild version.
- Cucumber.
- Cilantro.
- Avocado.
- Hot Sauce. To taste. Use your favorite, if desired.
- Salt. To taste.
- For Serving. Saltine crackers or tortilla chips, freshly squeezed lemon juice or lime juice, extra virgin olive oil for drizzling, spicy chili flakes.
How to Make Mexican Shrimp Cocktail - the Recipe Method
Poach and Chop the Shrimp. Bring a large pot of lightly salted water to boil. Add the peeled and deveined shrimp and cook for 3 minutes, or until the shrimp is cooked through. Remove shrimp and cool in cold water to cool.
Chop the shrimp and set aside.
Mix the Sauce Ingredients. To a large mixing bowl, stir in the remaining ingredients – ketchup, orange juice, tomatoes, cucumber, onion, peppers, cilantro, avocado, hot sauce, and salt to taste - with tomato juices. Mix well to combine.
Stir in the chopped shrimp.
Chill. Cover and refrigerate the shrimp cocktail for 30 minutes to 1 hour to let the flavors develop.
Serve. Divide the shrimp cocktail among serving dishes. Drizzle with fresh lemon or lime juice and hot sauce, extra virgin olive oil, and chili flakes.
Boom! Done! Your Mexican shrimp cocktail is ready to serve. Easy enough to make, isn't it? You can spice this up as much as you'd like.
Perfect as an appetizer, a light meal, or for game day!
Recipe Tips & Notes
- Make your Mexican shrimp cocktail saucier and less chunky by pureeing the sauce ingredients in a food processor or blender. Then, stir in the cooked shrimp and avocado and serve.
- If making this recipe with pre-cooked shrimp, simply thaw (if frozen), then chop the shrimp, then mix with the sauce ingredients. Very simple!
- You can easily make this Mexican shrimp cocktail sauce your own by adjusting the ingredient ratios and adding your favorites. Some ideas include Worcestershire sauce, clam juice, Clamato juice, V8 juice, garlic, celery, or chipotle in adobo.
Storage
This recipe will last 1-2 days in the refrigerator in a sealed container. Serve cold.
You can make Mexican shrimp cocktail 1 day ahead. Keep refrigerated until ready to serve.
That's it, my friends. I hope you enjoy this Mexican shrimp cocktail recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you love Mexican cuisine, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexican Shrimp Cocktail Recipe (Coctel de Camarones)
Ingredients
- 1.5 pounds raw shrimp peeled and deveined (see instructions for cooked shrimp)
- ½ cup ketchup
- ½ cup orange juice
- 2 large tomatoes seeded and diced (or use 15 ounce can diced tomatoes)
- 1 medium white onion diced
- 1-2 jalapeno peppers diced (optional, for spicy – use serrano for hotter)
- ½ cucumber seeded and diced
- ¾ cup finely chopped cilantro
- 1 avocado peeled, pitted and diced
- Hot sauce to taste
- Salt to taste
- For Serving. Saltine crackers or tortilla chips, freshly squeezed lemon juice or lime juice, extra virgin olive oil for drizzling, spicy chili flakes.
Instructions
- Bring a large pot of lightly salted water to boil. Add the shrimp and cook for 3 minutes, or until the shrimp is cooked through. Remove shrimp and cool in cold water to cool. Chop the shrimp and set aside.
- To a large mixing bowl, stir in the remaining ingredients – ketchup, orange juice, tomatoes (with juices), onion, peppers, cucumber, cilantro, avocado, hot sauce, and salt to taste. Mix well to combine.
- Stir in the chopped shrimp.
- Chill the shrimp cocktail for 1 hour to let the flavors develop.
- Divide the shrimp cocktail among serving dishes. Drizzle with fresh lemon or lime juice, extra virgin olive oil, and chili flakes.
Notes
Nutrition Information
Mike B. says
I made this dish for the first time for a group of friends.It was GREAT.everyone enjoy it,and ate all of it.Thank You
Adam says
Looks awesome Mike, i'm going to make this one on the weekend
donna says
love love love this sooo good! made this for a party served with a variety of crackers as a dip. big hit thank you chilli peppers.
Mike Hultquist says
Sounds perfect to me!
Ramya says
Cant wait to make this soon foir me can i use mushooms and spring onions as am not a big fan of white onion i never had mexican shrimp cocktail before perfect for my after office meals love your recipes as always brightens up my day everyday after work