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Mexican Shrimp Cocktail Recipe

Mexican Shrimp Cocktail, AKA Coctel De Camarones, is a zesty Mexican appetizer with shrimp, Clamato, jalapeno, tomatoes, and vegetables, that makes a perfect start to your summer Mexican Dinner!

Prep Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6
Calories: 323 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

To Cook The Shrimp
  • 1-1/2 pounds raw shrimp (peeled and deveined)
  • 2 (8-ounce) bottles clam juice
Mexican Shrimp Cocktail
  • 1 ½ pounds medium shrimp cooked (same shrimp that was cooked above)
  • 1 cup red onion diced
  • 1 Jalapeño seeded and diced
  • 1 teaspoon garlic minced
  • 1 Teaspoon pepper
  • 1 teaspoon salt
  • ½ English cucumber diced
  • 2 roma tomatoes diced
  • 1 cup cilantro
  • 2-3 Tablespoons lime juice
  • ¾ cup ketchup
  • ¾ cup clam juice
  • ¼ cup Mexican hot sauce Valentina or Tapatio
  • 1 Tablespoon olive oil
  • 1 teaspoon Worcestershire sauce 
  • 1 32 ounce bottle Clamato seasoned tomato juice
  • 1 large or 2 small avocados cubed
Garnish
  • crackers or chips
  • Lime wedges
  • Chopped cilantro for garnish

Instructions

    Cup of Yum
  1. If you are not starting with pre-cooked shrimp, then start with peeled, deveined raw shrimp and boil in clam juice (1 to 2 bottles) on the stove for about 2 to 3 minutes until it turns a light pink, and then drain, and let cool before adding with the rest of the ingredients.
  2. In a large bowl, combine everything but the avocado. Stir well to combine.
  3. Cover and refrigerate for 2 to 3 hours before continuing and before adding avocadoes.
  4. Add the avocados and gently stir.
  5. Garnish with cilantro, lime wedges, and a few pies of shrimp. Serve cold with crackers, tortilla chips, and lime wedges.

Notes

  • Boil Shrimp
  • Don't Overcook Shrimp
  • Shrimp Tails
  • English Cucumbers
  • Refrigerate
  • Boil Shrimp. While you can boil the shrimp in the water, to add extra flavor boil the shrimp in clam juice, and save some of that clam juice to add into the shrimp cocktail.
  • Don't Overcook Shrimp. Shrimp cooks very quickly. When you add the shrimp to the boiling claim juice, watch it the whole 2 to 3 minutes, stirring every so often. It is ok if the shrimp is a little undercooked because it will finish cooking while mixed into the shrimp cocktail because of the acidity of the lime and tomato juice.
  • Shrimp Tails. It is your choice to leave the shrimp tails on or to remove them. I usually remove the tails on most of them, but leave a few shrimp with tails on and place them on top of each Mexican Shrimp Cocktail.
  • English Cucumbers. If you are using English cucumbers, the skin is mild and tender, so you can leave the skin on. However, if you are using regular cucumbers, then you would want to peel the cucumbers before adding them to the shrimp cocktail.
  • Refrigerate. For even more flavor, once you have all the ingredients mixed together, except the avocado, refrigerate for 2 to 3 hours to let the flavor more fully develop.

Nutrition Information

Calories 323kcal (16%) Carbohydrates 26g (9%) Protein 34g (68%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 381mg (127%) Sodium 1851mg (77%) Potassium 930mg (27%) Fiber 4g (16%) Sugar 16g (32%) Vitamin A 1353IU (27%) Vitamin C 58mg (64%) Calcium 265mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 323

% Daily Value*

Calories 323kcal 16%
Carbohydrates 26g 9%
Protein 34g 68%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 381mg 127%
Sodium 1851mg 77%
Potassium 930mg 20%
Fiber 4g 16%
Sugar 16g 32%
Vitamin A 1353IU 27%
Vitamin C 58mg 64%
Calcium 265mg 27%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.