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Mexican shrimp cocktail is the chilled, zippy seafood starter I make anytime I want big flavor with almost no cooking. It’s juicy shrimp, crunchy cucumber and onion, and a tangy tomato‑lime sauce you can stir together in minutes.
Here’s the move I rely on: season the shrimp with a pinch of salt and a squeeze of lime first, then fold them into a cold, well‑balanced sauce so the shrimp stay snappy instead of getting watery.
If shrimp is on the menu this week, you might also like my classic shrimp cocktail with zesty cocktail sauce. To sip alongside, try a refreshing Mexican horchata or a fun mangonada.
Why this works
Bright acid from lime balances the gentle sweetness of ketchup and tomato juice, while a little hot sauce gives the classic Mexican street‑food vibe. Tossing the shrimp with lime and salt before they meet the sauce keeps every bite seasoned and bouncy.
What you’ll need
- Cooked shrimp: peeled and deveined, medium size is perfect for scooping.
- English cucumber: small dice for cool crunch without watering the sauce.
- White onion: finely chopped for sharp bite that mellows as it chills.
- Celery (optional): a little finely chopped celery adds crisp, clean freshness.
- Bell pepper: red or green, small dice for color and sweetness.
- Jalapeño: seeds out for mild heat or leave some in for spicy.
- Cilantro: chopped leaves and tender stems for a fresh, herby finish.
- Avocado (optional): diced right before serving for creamy contrast.
- Lime: you’ll use the juice to season the shrimp and the sauce.
- Salt and black pepper: simple seasoning that ties everything together.
- Cocktail sauce: tomato juice or Clamato, ketchup, Mexican hot sauce, fresh lime juice, salt, and pepper.
- To serve: lime wedges and tostadas or saltine crackers.
See printable recipe card below for the full ingredients list and quantities.
How to make Mexican shrimp cocktail
Start with the shrimp. Pat dry, then toss with 1 tablespoon lime juice and a pinch of salt. Let that sit while you build the sauce so the shrimp are seasoned through.
Mix the sauce. In a large bowl whisk tomato juice or Clamato, ketchup, fresh lime juice, hot sauce, salt, and black pepper until smooth and spoonable.
It should taste tangy, lightly sweet, and a little spicy. If it’s too thick, splash in more tomato juice.
Combine and toss. In a large mixing bowl, combine the cucumber, white onion, bell pepper, jalapeño, cilantro, and shrimp. Pour the sauce over everything and gently toss to coat. If using avocado, add it just before serving.
Chill. Cover and chill 15–30 minutes so everything mingles and the sauce clings. Taste and adjust lime, salt, and heat.
Serve cold in cocktail glasses or a small bowl with lime wedges and tostadas or crackers for scooping.
If starting with raw shrimp: quickly poach in well‑salted simmering water 2–3 minutes until just pink and opaque, then chill in an ice bath, drain well, and proceed.
Store covered in the fridge for up to 2 days. Do not freeze. Before serving leftovers, stir in a little lime juice and tomato juice to freshen it up.
Clamato vs tomato juice
Both are great. Clamato (a tomato juice blended with clam broth) gives the most cantina-style flavor and a slightly briny edge that tastes extra “authentic Mexican shrimp cocktail.” Tomato juice makes a clean, bright version you can find anywhere. Use what you have and adjust salt and lime to taste.
Variations
Without ketchup: Use 1 cup tomato juice plus 1 tablespoon tomato paste for body, then add lime to taste and a tiny pinch of sugar or a splash of orange juice to balance.
Extra spicy: Stir in more hot sauce or a minced serrano. Tajín on the rim of the glass is fun too.
Vegan “seafood” cocktail: Swap the shrimp for a mix of hearts of palm and diced mushrooms, blanch the mushrooms 1 minute, and chill before tossing in the sauce.
Alphafoodie tips
- Chill the sauce first. Cold sauce grips the shrimp instead of thinning out.
- Dice small and even. Pea‑sized cucumber, onion, and pepper give a scoopable bite.
- Season the shrimp. A quick toss with lime and salt builds flavor from the inside out.
- Adjust thickness last. If it sits and thickens, loosen with a splash of tomato juice right before serving.
- Add avocado at the table. It stays vibrant and never mushy.
What to serve it with
Scoop with crispy tortilla chips or pile onto warm corn tortillas. A side of pico de gallo or fire‑roasted salsa is perfect for the table.
More shrimp recipes
If you make this shrimp cocktail, I’d love to hear how it went. Drop a comment and please leave a five‑star review so more people can find the recipe.
Mexican Shrimp Cocktail (Easy Cóctel de Camarones)
Ingredients
- 1 pound cooked medium shrimp peeled and deveined, roughly chopped
- 1 cup tomato juice or Clamato, plus more to loosen
- ½ cup ketchup
- 3 tablespoons lime juice plus wedges to serve
- 2 tablespoons Mexican hot sauce or chili sauce
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ cup English cucumber finely diced
- ½ cup white onion finely diced
- ½ cup bell peppers red or green, finely diced
- 1 jalapeño small, seeded and minced
- ⅓ cup fresh cilantro leaves chopped
- ½ cup celery adds crisp (optional)
- 1 avocado large, diced (optional)
- Tostadas or saltine crackers to serve
Instructions
- Toss the chopped shrimp with 1 tablespoon lime juice and a pinch of salt. Set aside while you mix the sauce.
- In a large bowl whisk the tomato juice or Clamato, ketchup, remaining lime juice, hot sauce, salt, and black pepper until smooth and spoonable.
- Fold in the cucumber, onion, bell pepper, jalapeño, celery (if using) and cilantro until coated.
- Gently fold in the shrimp. If the mixture seems too thick, loosen with a splash of tomato juice.
- Cover and chill for 15–30 minutes so the flavors mingle. Add the avocado right before serving.
- Taste and adjust lime, salt, and heat. Serve cold in glasses or bowls with lime wedges and tostadas or crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
