Mexican Shrimp Cocktail (Easy Cóctel de Camarones)
A fast, bright Mexican shrimp cocktail with juicy shrimp, crisp veggies, and a tomato‑lime sauce. Big flavor, minimal effort.
Servings: 6
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
Calories: 148kcal | Carbohydrates: 14g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 933mg | Potassium: 485mg | Fiber: 3g | Sugar: 8g | Vitamin A: 975IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 1mg