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Mexican Shrimp Cocktail (Coctel de Camarones)

The Mexican Shrimp Cocktail is a Central American version of the classic U.S. dish. Also called Coctel Camerones, this starter is so simple and delicious that you’ll forget all about the American version.

Mexican Shrimp Cocktail over a Green Dotted Background

Have you ever been to Jackson Heights in Queens? If so, then you already know that the eclectic NYC neighborhood has become ground zero for global food in America. Available cuisines include Pakistani, Japanese, Colombian, Brazilian, Bengali and, of course, Mexican.

Sure, Mexican food has become ubiquitous in America. However, the regional Mexican cuisine served in Jackson Heights is unique with dishes like aguachile – a unique version of ceviche from Mexico’s Sinaloa region – on the menu.

Our journey to Jackson Heights to eat aguachile was successful. Not only did we find and love the fish dish, but we also discovered an unexpected dish that we loved even more… Coctel Camerones.

Aguachile in a Stone Bowl
We traveled to Jackson Heights to eat this bowl of aguachile.

To be honest, ordering Coctel Camerones, also known as Mexican Shrimp Cocktail, at the über popular Mariscos el Submarino on Roosevelt Avenue was an afterthought. However, after it arrived in a parfait glass, all we could think about was eating it.

It was big. It was loaded with shrimp and a potpourri of tomato, avocado and other Mexican vegetables. Plus, it was covered with a spicy, sweet, ketchupy sauce.

Once we ate it, we knew that we had to make this bloody shrimp cocktail at home. It was just a matter of time until we rolled up our sleeves to make this recipe happen.

What Is a Mexican Shrimp Cocktail?

Coctel Camarone at Mariscos el Submarino in Jackson Heights NYC
Eating this Coctel Camerones was an unexpected bonus. It was also the motivation to create Mexican Shrimp Cocktails at home.

Usually served in parfait glass, a Mexican Shrimp Cocktail sidesteps the traditional shrimp cocktail accoutrements. Combining shrimp with a spicy sauce forms a united cocktail nation. But that’s not all.

Adding sweet vinegary ketchup and large chunks of avocado as well as standard Mexican ingredients like chili, Clamato, cilantro and tomato plus veggies like cucumber and celery turns this shrimp dish into a shrimp fiesta.

Traditionally served with crackers, this is a party appetizer that also can be multi-purposed as a light lunch or a dinner appetizer. We typically eat our Coctel Camerones with tortilla chips instead of crackers because that’s how we roll.

History of the Mexican Shrimp Cocktail

Mexican Shrimp Cocktail on a Red Background
You create your own history every time you prepare and eat Mexican Shrimp Cocktails in your home kitchen.

Chef Jose Ortiz gets credit for inventing the Mexican Shrimp Cocktail in 1954 at Cantina Jose, a beachside bar in Topolobampo in the coastal region of Sinaloa, Mexico. While making shrimp cocktails, guacamole and bloody Marys for hungry guests at the bar, Ortiz accidentally dropped the shrimp and guacamole into the bloody Mary mix. And so the Mexican shrimp cocktail was born!

Ok. The above paragraph is a lie. Nobody is certain where the Mexican variation of the shrimp cocktail originated but many believe that its origins are indeed in Sinaloa. We choose to believe this too.

Mexican Shrimp Cocktail Ingredients

Mise en Place for Mexican Shrimp Cocktail
We fit all of the Mexican Shrimp Cocktail ingredients on one cutting board.

These are all of the required ingredients in our Mexican Shrimp Cocktail recipe:

  • Avocado
  • Celery
  • Cilantro
  • Clamato
  • Cucumber
  • Hot Sauce
  • Jalapeño Peppers
  • Ketchup
  • Lime
  • Red Onion
  • Salt
  • Shrimp
  • Tomato

Shrimp

Raw Shrimp in a Bowl
Don’t scrimp on the shrimp. It’s the key ingredient in this recipe.

Shrimp is the centerpiece of this recipe but not just any shrimp. We like to use large shrimp.

We buy our shrimp with the head and shell on. We then shell and devein the shrimp. (We show you how to do this in our Gambas al Ajillo recipe.) If you can find headless deveined shrimp then more power to you.

If you’re in the United States, look for 16-20 count shrimp (which means that there are 16 to 20 shrimp per pound). If you’re elsewhere in the world, look for 20-30 count shrimp (per kilo).

Pro Tip
For this recipe, as opposed to a standard shrimp cocktail where you leave the tails attached, you’ll want to completely peel your shrimp before boiling it.

Mexican Shrimp Cocktail with Shrimp on a spoon
We admired this firm shrimp before we ate it.

We cook our shrimp by boiling them for 1 1/2 to 2 minutes in well salted water (27 grams or about 1 ounce for every 1.5 quarts or about 1.5 litres of water). We know the shrimp are done once they feel firm to the touch of a spoon.

Once the shrimp are done, we transfer them immediately to an ice bath to cool and then place them on ice if we’re planning to use them immediately. Otherwise, we move them to the fridge where they can be stored up to three days.

Pro Tip
For this recipe, we recommend against brining the shrimp or treating them in baking soda or cornstarch. Well-salted boiling water imparts plenty of flavor and texture to the shrimp. In our experience, brining can result in tough shrimp when you boil them.

Avocado

Avocado
We paused to admire this avocado before we cut it open.

We buy one Hass avocado for every two cocktails and we buy them a day in advance. Our goal is for the inside of each avocado to be green and firm without being too ripe.

Pro Tip
Save your greenest avocado to fan as garnish. (See below.)

Clamato

Clamato
The makers of Clamato take tomato juice to the next level by adding clam broth.

Clamato could be called the first of this recipe’s ‘bloody shrimp cocktail’ elements. After doing a bit of research, we found Clamato at our local Mexican shop. If you can’t find Clamato, you can create a similar product using tomato juice and clam juice in a 1:1 ratio. Another option is to buy a bottle from Amazon.

Pro Tip
Make sure the Clamato or clam/tomato juice mixture is cold before mixing it into the recipe.

Ketchup

Heinz Ketchup
This recipe elevates ketchup from condiment to ingredient.

Ketchup adds a signature combination of sweetness and vinegar acidity to this Mexican Shrimp Cocktail recipe. It also acts as a thickener.

Pro Tip
You probably already have ketchup in your pantry. If not, you should be able to find the popular condiment at your local market.

Hot Sauce

Valentina Sauce
What would the Mexican Shrimp Cocktail be without hot sauce?

Our recipe calls for a tablespoon of Valentina, our go-to Mexican hot sauce. Mindi would add more but Daryl feels that this amount is correct. He wins since this recipe is his baby.

Pro Tip
You can substitute another Mexican hot sauce like Cholula or Tapatío, however, you may need to adjust the amount since sauces vary in piquancy.

Jalapeños

Diced Jalapeno in a white prep bowl
Pickled jalapeños are better than no jalapeños.

Living in Portugal means that good, fresh, hot jalapeños are not always available. Accordingly, we use pickled jalapeños in this recipe and the result is fine.

Pro Tip
Use fresh jalapeños if you make this recipe in the United States.

Tomato

Diced Tomato in a silver prep bowl
One small tomato is enough for this Mexican Shrimp Cocktail recipe.

Dicing a small vine ripened or plum tomato provides a fresh tomato texture and flavor against the cooked tomato flavors found in ketchup and Clamato.

Cilantro

Chopped Cilantro in a white prep bowl
People either love or hate cilantro. We love the versatile herb.

Cilantro provides the herbaceous backbone in most Mexican recipes. This recipe is no exception.

Cucumber

Diced cucumber in an orange prep bowl
Cucumbers add both crunch and flavor to this Mexican Shrimp Cocktail recipe.

Cucumber gives this recipe an almost gazpacho-like flavor. We like it and hope you do too.

Celery

Diced Cucumber in a red prep bowl
We were on the fence about adding celery until we tasted it in the recipe. We now consider it to be an integral ingredient.

Celery is the second ‘bloody shrimp cocktail’ element in this recipe.

Red Onion

Sliced Red Onions in a Silver Prep Bowl
Move over white onions. We prefer red onions in our Mexcian Shrimp Cocktails.

Thinly sliced red onion adds texture and pungency to the saucy mix.

Salt

Diced Jalapeno in a white prep bowl
You can add as much or as little salt as you like. We like to add a generous amount.

We use salt twice in this recipe. First, we add a generous amount of salt to the shrimp boil. We later add salt to taste as we compose the sauce.

How to Make Mexican Shrimp Cocktails at Home

Creating Mexican Shrimp Cocktails at home is easier than you might think. The first step is to boil the shrimp.

Boiling the Shrimp

Cooked Shrimp on Ice
We gave these shrimp an ice bath before we added them to our Mexican Shrimp Cocktails.

Start this recipe by fully peeling and then boiling the shrimp for 1 1/2 to 2 minutes in well salted water. Transfer the shrimp from the pot to an ice bath once the shrimp are firm to the touch.

Pro Tip
Place the shrimp on ice for up to an hour to keep them cold If you’re using the shrimp right away.

Mixing the Sauce Ingredients

Ingredients for Mexican Shrimp Cocktail in a metal mixing bowl
Mixing the ingredients is when the Mexican Shrimp Cocktail starts to come to life.

Simply add all the ingredients to a metal mixing bowl once you’ve prepped them. You’ll want to mix everything together before adding the shrimp.

Adding the Shrimp

Shrimp in bowl for Mexican Shrimp Cocktail
It’s party time once the shrimp joins the mix.

Once you’ve salted the sauce to your taste, add the shrimp and mix gently. You can then place the entire mixture in the fridge to keep cold if you’re not going to be serving the Mexican Shrimp Cocktails right away.

Plating the Mexican Shrimp Cocktail

Shrimp in bowl for Mexican Shrimp Cocktail
Our excitement builds every time we spoon the shrimpy mixture into each glass.

We like to plate our cocktails in lowball glasses – a perfect dinner party appetizer size. We add three whole jumbo shrimp to each since nothing beats a big bite o’ shrimp before we finish each cocktail with a squeeze of lime.

Pro Tip
Plate your cocktails with a large spoon, alternating shrimp with sauce in order to create equal distribution.

Garnishing the Mexican Shrimp Cocktail

Slicing an Avocado for a Mexican Cocktail Garnish
Garnishing with an avocado fan adds a finishing touch that tastes as good as it looks.

We were inspired to garnish our Mexican Shrimp Cocktail with a fanned sliced avocado half, similar to the way that they do it in Jackson Heights. You’ll want to do the same.

Pro Tip
Use a sharp knife to cut a quarter of skin from the halved avocado. This method should keep your avocado intact.

Peeling an Avocado
Peeling the avocado reveals its green flesh.

Next, peel each quarter from the avocado, leaving an intact half ready for slicing. You can then easily slice the avo into 1/8 inch slices and create a beautiful fan.

Storing Mexican Shrimp Cocktails

Wrapping a Mexcian Shrimp Cocktail for the Refrigerator
Don’t hesitate to store any extra Mexican Shrimp Cocktails. You’ll want to wrap them tightly with plastic wrap first though.

The best part of making Mexican Shrimp Cocktails is that you can store the finished cocktails, even garnished, for up to three days.

Pro Tip
Wrap the tops of the finished cocktails tightly and directly with plastic wrap to keep the avocado fans from oxidizing.

Mexican Shrimp Cocktail FAQs

What is Mexican Shrimp Cocktail made of?

The Mexican Shrimp Cocktail’s ingredients include shrimp, Clamato, ketchup, avocado and a host of aromatic vegetables.

How do you eat a Mexican Shrimp Cocktail?

The best way to eat a Mexican Shrimp Cocktail is with a spoon.

Is the Mexican Shrimp Cocktail healthy?

As far as we’re concerned, this answer is yes. However, we’ve read that shrimps are high in cholesterol.

How long does Mexican Shrimp Cocktail stay good in the fridge?

Mexican Shrimp Cocktails should stay good in the fridge for three days.

Can Mexican Shrimp Cocktail be frozen?

Yes. However, freezing the shrimp may cause them to lose their texture once defrosted. You may want to make the sauce, defrost it and add freshly cooked shrimp instead.

What do you serve with Mexican Shrimp Cocktail?

We recommend serving Mexican Shrimp Cocktails with either crackers or tortilla chips. We also recommend serving them with Mexican beer.

Does Mexican Shrimp Cocktail have alcohol?

No. The Mexican Shrimp Cocktail is alcohol-free.

What’s the difference between Ceviche and Mexican Shrimp Cocktail?

In ceviche, raw seafood is marinated in an acid based sauce. The shrimp is boiled and chilled in a Mexican Shrimp Cocktail.

Mexican Shrimp Cocktail Recipe

Mexican Shrimp Cocktail on a Red Background

Mexican Shrimp Cocktail

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

This Mexican Shrimp Cocktail puts a spicy spin on the classic shrimp dish. It makes an excellent appetizer or light lunch.

Ingredients

  • 12 large shrimp, fully peeled and deveined
  • 1 1/2 cups chilled Clamato juice
  • 1/4 cup ketchup
  • 1 avocado, pitted, cubed and chopped
  • 1 avocado, pitted, peeled and sliced in 1/8" slices
  • 1 tablespoon hot sauce
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup of cucumber, peeled and seeds removed, finely chopped
  • 1/4 cup of celery rib, finely chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 ripe plum or small vine ripened tomato, diced
  • 1 oz (27 grams) of salt for the shrimp boil plus additional salt for the sauce to taste
  • 1/2 fresh lime

Instructions

  1. Bring 1 1/2 quarts or 1.5 liters water to a boil. Add salt
  2. Add shrimp to the boiling water. Boil shrimp for 1 1/2 to 2 minutes until shrimp are firm when touched with a spoon. Transfer to an ice bath to cool.
  3. Add Clamato juice and ketchup to a mixing bowl and mix thoroughly
  4. Add hot sauce, chopped avocado, onion, celery, cucumber, cilantro and tomato. Mix thoroughly
  5. Add the shrimp and gently mix until just combined
  6. Spoon into large lowball/rocks glasses by alternating shrimp and sauce until you have 3 shrimp in each glass and the glasses are full.
  7. Squeeze lime onto the top of each glass.
  8. Fan the avocado slices and gently place the fanned slices on top of each glass.
  9. Serve to eager guests.

Notes

  • We like to use Valentina hot sauce but you can use your favorite hot sauce instead. Be aware that the amount of heat may vary in each sauce. Flavor to taste
  • Make sure to slice the avocado garnish just before serving to avoid oxidation.
  • Cocktails can be stored by placing plastic wrap directly over each cocktail with the plastic wrap in direct contact with the avocado slices in order to avoid oxidation.

Hungry for More Spicy Food?

Check out our recipes for Avocado Egg Toast with Chili Crisp, Cincinnati Chili, Hunan Chicken, Mapo Tofu and Pasta Puttanesca.

About the Authors

About the Authors

Daryl & Mindi Hirsch

Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website and YouTube. The married Food and Travel content creators live in Lisbon, Portugal.

Disclosure

We update our articles regularly. Some updates are major while others are minor link changes and spelling corrections. Let us know if you see anything that needs to be updated in this article.

Original Publication Date: November 2, 2022

Mexican

Thursday 3rd of November 2022

Mexico isn’t in Central America….smh

Daryl and Mindi Hirsch

Thursday 3rd of November 2022

On second look, according to the United Nations, Mexico IS part of Central America. We'll go with the United Nations over Wikipedia on this one.

Daryl and Mindi Hirsch

Thursday 3rd of November 2022

I looked at wikipedia and you, indeed, are correct. We never realized that was the case.

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