Mexican Shrimp Cocktail Recipe (Coctel de Camarones)

5 from 3 votes

This Mexican shrimp cocktail recipe makes the perfect appetizer with lightly poached shrimp in tangy spiced tomato sauce, quick and easy to make!

Prep Time10

Cook Time5

Course: Appetizer

Cuisine: Mexican

Keyword: avocado, shrimp, spicy

Servings:

Calories: 153kcal

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.

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.

For a saucier shrimp cocktail, puree the sauce ingredients before adding the shrimp and avocado.

For Cooked Shrimp. If using pre-cooked shrimp, simply thaw (if frozen), then chop the shrimp, and proceed with the recipe as written.