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Mexican Shrimp Cocktail (Cóctel de Camarónes)

Mexican Shrimp Cocktail is a chilled, no-cook appetizer with cooked shrimp, fresh veggies, and avocado all tossed in a zippy tomato-Clamato sauce. Easy to prep ahead and perfect for parties.
Prep Time20 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: Kristin Maxwell

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.
    Mixed vegetables for mexican shrimp cocktail.
  • 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.
    Diced avocado sittin on top of a bowl of mexican shrimp cocktail just before being stirred in.
  • 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

Shrimp Tips
  • 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.
Sauce & Substitutions
  • 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.
Storage & Make-Ahead
  • 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.
Serving
  • 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

Calories: 231kcal | Carbohydrates: 21g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 822mg | Potassium: 929mg | Fiber: 6g | Sugar: 11g | Vitamin A: 880IU | Vitamin C: 33mg | Calcium: 82mg | Iron: 1mg

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