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This Mexican Shrimp Cocktail is a chilled, no-cook party appetizer with cooked shrimp, fresh veggies, and a zippy tomato-based sauce. Unlike ceviche, the shrimp goes in already cooked, so there’s no marinating to worry about. Just chop, mix, chill, and serve.
Other shrimp appetizers: Classic Shrimp Cocktail | Shrimp Ceviche | Marinated Shrimp
3 Things That Really Matter For This Recipe
Mexican shrimp cocktail comes together fast, but a few things make a real difference between good and great. Here’s what to keep in mind before you start chopping.
- Use cooked shrimp. This is a no-cook recipe, so pre-cooked shrimp from the seafood counter is the way to go. If you cook your own, chill them fully before mixing.
- Start with cold ingredients. Chilling the Clamato and ketchup ahead of time shortens the rest in the fridge and keeps the final dish refreshing.
- Add the avocado last. Folding it in at the end keeps the cubes intact and prevents browning before serving.
RECIPE WALK-THROUGH
How to Make Mexican Shrimp Cocktail
See the recipe card below for full, detailed instructions
Mexican shrimp cocktail is mostly a chopping job. The actual mixing takes about five minutes, and then the fridge does the rest of the work.
Step 1: Marinate the onion
Combine the diced onion and lime juice in a small bowl and let it sit for 10 to 15 minutes while you prep everything else. The lime juice mellows the onion’s sharp bite and adds a tangy flavor that runs through the whole dish.
- Don’t skip this step or rush it: Raw onion straight into the mix will be too pungent and overpower the other flavors.
Step 2: Prep the veggies and shrimp
In a large bowl, gently toss the cooked shrimp with the diced tomatoes, cucumber, celery, jalapeño, chopped cilantro, salt, and pepper.
Pour the marinated onion (and any lime juice in the bowl) over the top and stir to combine.
For the cleanest texture, seed the tomatoes before dicing. The seeds release liquid that thins the sauce and softens the other veggies as it sits.
Step 3: Whisk the sauce
In a separate bowl, whisk together the chilled Clamato juice, ketchup, and hot sauce until smooth. Pour the sauce over the shrimp mixture and stir gently until everything is coated.
- Adjust the heat: Start with 1 tablespoon of hot sauce. You can always stir in more after tasting, or set the bottle out so guests can kick up the spice on their own.
Step 4: Fold in the avocado
Add the diced avocado last and fold it in carefully so the cubes hold their shape.
A flexible spatula works better than a spoon here.
Step 5: Chill before serving
Cover the bowl and chill in the fridge for at least 1 to 2 hours. This rest time isn’t optional. The flavors need a chance to meld, and the cocktail tastes better cold than just-cool.
- Serving: Spoon into cocktail or margarita glasses with a lime wedge on the rim and a sprinkle of extra cilantro on top. Set out small spoons or forks so guests can dig in.
Serving Suggestions
Mexican shrimp cocktail is traditionally served with something crunchy for scooping and dipping. Tortilla chips are the classic go-to, but saltine crackers are a popular pairing too (and very common in Mexico). For a full party spread, lean into the fresh, citrusy flavors with other Mexican-inspired bites.
- Air Fryer Tortilla Chips for scooping
- Fresh Homemade Salsa or Pico de Gallo on the side
- Guacamole for the chip station
- Classic Margaritas to round out the spread
For the prettiest presentation, serve the shrimp cocktail in tall margarita or martini glasses with a lime wedge on the rim.
Storage Tips
Storage and Make Ahead
Mexican shrimp cocktail is best the day it’s made because of the fresh shrimp and avocado, but you have some flexibility for prepping ahead.
Refrigerating leftovers: Store in an airtight container in the fridge for up to 1 day. The avocado will start to brown and the texture softens after that.
Making ahead: You can prep the shrimp mixture and the tomato sauce up to 24 hours in advance and store them separately in the fridge. Combine just before chilling and add the avocado right before serving for the freshest result.
Freezing: Not recommended. Fresh shrimp, tomatoes, cucumber, and avocado all turn watery and mealy when frozen and thawed.
Frequently Asked Questions
Can I make Mexican shrimp cocktail without Clamato?
Yes. If you can’t find Clamato or just don’t want to use it, substitute with a mix of tomato juice and a splash of bottled clam juice (about 1¼ cups tomato juice plus ¼ cup clam juice).
Plain tomato juice or V8 will also work in a pinch, but the flavor will be slightly less complex.
Can I use frozen shrimp?
Absolutely. Just thaw them completely before using. The fastest way is to place the frozen shrimp in a colander and run cold water over them for a few minutes. Pat dry with paper towels before adding to the bowl so the cocktail doesn’t get watery.
How far ahead can I make this for a party?
You can prep the shrimp mixture and the tomato sauce up to 24 hours ahead and keep them separate in the fridge. Combine them just before the final chill, and fold in the avocado right before serving. The full assembled cocktail is best within a few hours of making it.
More Shrimp Appetizers To Try
Mexican Shrimp Cocktail (Cóctel de Camarónes)
Ingredients
- 1/3 cup chopped red or white onion
- 1/4 cup lime juice or more to taste
- 1 pound cooked medium shrimp peeled and deveined
- 3 Roma tomatoes seeded and chopped
- 1 cucumber peeled and finely diced
- 1 large stalk of celery finely diced
- 1 jalapeno seeded and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ½ cups Clamato juice chilled
- 3/4 cup ketchup chilled
- 1 bunch cilantro stems removed and leaves chopped (reserve some whole leaves for garnish)
- 1-2 tablespoons Mexican hot sauce such as Cholula or Tapatio
- 2 avocados diced
Instructions
- In a small bowl, combine the onion and lime juice. Set aside to marinate for 10 to 15 minutes.
- In a large bowl, gently toss the cooked shrimp, tomatoes, cucumber, celery, jalapeño, cilantro, salt, and pepper until combined. Stir in the marinated onions and lime juice.
- In a separate bowl, whisk together the Clamato juice, ketchup, and hot sauce. Pour over the shrimp mixture and stir gently to coat.
- Fold in the diced avocados gently to keep the cubes intact.
- Cover and chill in the fridge for 1 to 2 hours. Serve in cocktail or margarita glasses garnished with lime wedges and cilantro leaves.
Notes
- Use cooked shrimp. Pre-cooked, peeled, and deveined shrimp from the seafood counter is the easiest option for this no-cook recipe.
- Frozen works too. Thaw frozen cooked shrimp completely under cold running water and pat dry before using.
- No Clamato? Substitute with 1¼ cups tomato juice plus ¼ cup clam juice. Plain tomato juice or V8 will work in a pinch.
- Adjust the heat. Start with 1 tablespoon of hot sauce and add more to taste. Set the bottle on the table for guests who want more.
- Low-sugar ketchup. I prefer ketchup with no added corn syrup, but use what you have.
- Best within 1 day. Store leftovers in an airtight container in the fridge. The avocado will start to brown after that.
- Prep ahead. Mix the shrimp/veggie base and the tomato sauce separately up to 24 hours in advance. Combine just before the final chill and add the avocado right before serving.
- Don’t freeze. The fresh ingredients won’t hold up.
- Serve chilled in cocktail glasses, margarita glasses, or small bowls with tortilla chips or saltines on the side.
- Garnish with extra cilantro leaves and a lime wedge on the rim for a pretty presentation.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
