• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Latina
  • Recipes
  • Authentic Mexican Recipes
  • Mi Casa
    • Kid-Friendly Tips
    • Natural Home Remedies
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • All Recipes
  • Authentic Mexican Recipes
  • Mi Casa
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Authentic Mexican Recipes
    • Mi Casa
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Authentic Mexican Recipes

    Coctel de Camarones (Mexican Shrimp Cocktail)

    Published: Jul 1, 2023 · Modified: May 20, 2025 by Gemma · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Coctel de Camarones is a deliciously refreshing and spicy Mexican Shrimp Cocktail made with tender shrimp, an assortment of spices, and lots of crisp vegetables. Its combination of flavors, textures, and succulent shrimp makes it a favorite for a fresh, healthy appetizer or light meal.

    Glass full of Mexican shrimp cocktail

    If you had asked my mom about shrimp cocktail she would have declared her absolute love for the dish.  Now I'm not talking about shrimp encircling a bowl of red cocktail sauce, I am talking about coctel de camaron or Mexican shrimp cocktail.

    Whenever we would visit our family in Mexico, all of us would put in our requests for what we wanted to eat, tacos de barbacoa, gorditas, paletas, and so many other "antojitos" (little cravings). Without fail, my mom's request was always a stop at her favorite seafood place to buy a coctel.

    Now that was a long time ago, because throughout the years my mom and dad came up with their own variety of recipes for shrimp cocktail, each one more amazing than the last.

    Jump to:
    • What is Coctel de Camarones?
    • Why You'll Love This Recipe
    • The Ingredients
    • How to Make Mexican Shrimp Cocktail
    • Tips and Variations
    • FAQ
    • Recipe

    What is Coctel de Camarones?

    Coctel de camarones is a refreshing Mexican seafood dish. Think of it as a cold tomato soup (almost like a gazpacho) loaded with vegetables and shrimp.

    The recipe I am sharing with you today is based on my dad's recipe for a spicy coctel that is unbelievably good. Like his recipe, most cocteles begin with a tomato or vegetable juice base that is seasoned with various spices and hot sauces. Then an assortment of fresh, diced vegetables are added, along with deliciously tender, cooked shrimp.

    It is a popular appetizer or light meal, especially during the warm summer months. It is often enjoyed during festive occasions, family gatherings, or as street food in Mexico.

    Why You'll Love This Recipe

    • Easy to Find Ingredients: When you look at the ingredients, the list might seem a bit long. However, most of the ingredients are items commonly found in your pantry and refrigerator.
    • Full of Flavor: The tangy, zesty flavors of orange juice, lime juice, spices and various vegetables perfectly complement the natural buttery, sweetness of the shrimp.
    • Light and Refreshing: Light, cool, and perfect for the summer with minimal cooking time required.
    • Healthy and Nutritous: This recipe is loaded with fresh vegetables like tomatoes and cucumbers, providing essential vitamins and minerals. It also includes shrimp, a lean source of protein that is rich in omega-3 fatty acids. Additionally the recipe is gluten-free, dairy-free, and Whole30.

    The Ingredients

    Tabasco sauce bottle, measuring cup with tomato juice, bowls with diced tomato, cilantro, lime juice, celery, spices, diced jalapeño, hot sauce, orange juice, raw shrimp and diced onion.

    Shrimp: Using raw shrimp with shells work best. They are more flavorful and create a flavorful broth that is then added to the cocktail.

    The tomato-based sauce is tangy and spicy and the foundation of this recipe. The ingredients for this sauce include:

    • Tomato or Vegetables Juice: You can use V8, which is what my dad usually uses. However, I found a couple of brands of organic tomato and vegetable juices that have cleaner ingredients and work just as well. Some of the brands include R.W. Knudsen Vegetable Juice Blend, R.W. Knudsen Tomato Juice, Lakewood Pure Tomato and Lakewood Super Veggie.
    • Ripe Roma tomatoes add a sweet, juicy and fresh element to the cocktail.
    • Celery adds a crunchy texture and a mild, slightly tangy flavor.
    • White onion provides a sharp taste that complements the other ingredients.
    • Cilantro imparts a vibrant, citrusy flavor and a fresh aroma.
    • Jalapeño adds heat and a subtle frutiness. You can adjust the amount used according to your desired level of spiciness or serve it on the side for each person to add to their serving.
    • Paprika has a mild, smoky taste and contributes to the vibrant red color of the cocktail.
    • Garlic powder provides a hint of garlic without the sharpness of fresh garlic.
    • Cayenne pepper adds smokiness and heat.
    • Salt and black pepper help enhance and balance the seasoning.
    • Orange and lime juice add sweetness, tanginess and citrusy flavors.
    • Yellow mustard adds a tangy and slightly acidic taste, contributing to the overall flavor profile of the dish.
    • Shrimp broth is the liquid leftover from boiling the shrimp. It adds a subtle umami flavor, a touch of seafood essence, and a richness that makes the tomato-based sauce that much better.
    • Tabasco sauce with its aged, vinegary flavor adds tanginess and a moderate level of spiciness.
    • Mexican hot sauce, like Valentina, adds a fiery, flavorful element that is key in this recipe.
    • Diced Avocado and Cucumber top each serving, adding creaminess and freshness.

    See recipe card for quantities.

    Substitutions

    If you don't have yellow mustard, you can use Dijon mustard.

    If you don't have Tabasco sauce or Mexican hot sauce, you can use any another hot sauce you like.

    How to Make Mexican Shrimp Cocktail

    Glass bowl with tomato juice.
    Glass mixing bowl with tomato sauce, spices and diced vegetables for coctel de Cameron

    1. Defrost the Shrimp

    • Place frozen, shell-on medium or large shrimp in a large bowl.
    • Fill it with of cold water or place it under cold, running water until defrosted.

    2. Prepare the Juice Base

    • Add either the tomato juice or vegetable juice to a big mixing bowl. 
    • Dice vegetables and add all of the juice-base ingredients to the mixing bowl.
    • Mix everything until well incorporated.
    • Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill.
    Bowl with cooked shrimp cut into pieces
    Glass bowl with chopped shrimp for coctel de Cameron

    3. Cook the Shrimp

    • Bring water to a boil in a medium pot. Add salt and a squeeze of lime juice.
    • Fill a medium mixing bowl with cold water and lots of ice.
    • Add a few shrimp at a time to the boiling water. Cook for about 3-4 minutes, until the outside is pink and the flesh is opaque and a bit white.
    • Using a slotted spoon, take the shrimp out of the boiling water and place in the ice bath to stop the cooking process.
    • Once all the shrimp are cooked and in the ice bath, reserve one cup of the cooking liquid and place it in the refrigerator to cool.
    • Peel shrimp (and devein if they aren't already). For larger shrimp, I suggest cutting them in half as it will be easier to scoop up with a spoon when you're eating the coctel.
    Diced avocado, diced jalapeños, and diced cucumber
    Top view of two glasses full of Mexican shrimp cocktail

    4. Assemble Coctel

    • Mix in the shrimp and chilled cooking liquid to the tomato juice and vegetable mixture.
    • Taste and adjust salt as necessary. If the shrimp cocktail is still not cold, add half a cup of ice to help it cool down.
    • Serve. Provide diced cucumber, avocado and jalapeño (if not added already) for each person to add to their cocktail.

    How to Serve

    Serve as is for a light meal or appetizer, or with a side salad for a more filling meal. Here are some other serving suggestions:

    • Coctel de camaron is traditionally served in cocktail glasses or wine glasses, but you can also serve it in glass cups or bowls.
    • Garnish each serving with diced cucumber and diced avocado.
    • Place the hot sauces on the table for anyone who likes extra spice.
    • If you are not on Whole30, serve with a side of saltine crackers.

    How to Store

    Transfer leftovers to an air-tight container and store in the refrigerator for 2-3 days.

    Before serving, be sure to stir the cocktail to redistribute the flavors.

    Tips and Variations

    • Using shell-on, raw shrimp work best. They are more flavorful and the cooking broth adds a great taste.
    • If you are short on time, you can use pre-cooked shrimp. If frozen, defrost them by placing them in cold water. Then add them right into the cocktail mixture. Add a full cup of ice to make up for the missing cooking liquid which helps makes the cocktail less thick.
    • Be careful not to overcook the shrimp as they can become tough and rubbery. That's why cooling them in an ice bath right after cooking is important to stop the cooking process and retain their texture.
    • I add about 1-2 tablespoons of the Mexican hot sauce, but you can add more or less depending on your spice preference. The hot sauces add so much flavor so you definitely want to add at least a few drops of Mexican hot sauce and Tabasco sauce.
    • The overall level of spiciness can be adjusted based on your preference. If you prefer a milder cocktail, reduce or omit the jalapeño and adjust the amount of hot sauce.
    • You can add 1-2 tablespoons of ketchup to the mixture to add sweetness.
    • Some people also like to add a few drops of Worcestershire sauce.

    FAQ

    Can I make coctel de camarones in advance?

    Yes, this recipe can be prepared in advance and is actually better when it is chilled for a couple of hours. However, it's best to add the avocado and cucumber to each serving to maintain their freshness and texture.

    Is coctel de camaron the same as Mexican shrimp ceviche?

    No, these two are not the same dish. While they are both seafood dishes, they differ in terms of preparation, texture, flavor. One big difference is that in a coctel the shrimp is either boiled or poached, while in ceviche raw shrimp is marinated in citrus juice which "cooks" or denatures the proteins.

    What type of shrimp should I use?

    I recommend using shell on medium-sized shrimp that have been deveined.

    More Shrimp Recipes

    • Shrimp Aguachile with Mango
    • Mexican Shrimp Ceviche

    I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

    Two glasses with cocotel de camarones with a glass bowl with more cocktail behind them and bowls with diced avocado and diced jalapeño

    Recipe

    Glass full of Mexican shrimp cocktail

    Coctel de Camarones (Mexican Shrimp Cocktail)

    by Gemma Aguayo-Murphy
    Coctel de Camarones is a deliciously refreshing and spicy Mexican Shrimp Cocktail made with tender shrimp, an assortment of spices, and lots of crisp vegetables. Its combination of flavors, textures, and succulent shrimp makes it a favorite for a fresh, healthy appetizer or light meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Refrigeration Time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Mexican
    Servings 8
    Calories 79 kcal

    Equipment

    • Small pot
    • Mixing bowl
    • Knife
    • cutting board

    Ingredients
      

    Juice Base

    • 2 cups tomato or vegetable juice (see notes)
    • 1 diced Roma tomato
    • 1 diced celery stalk
    • ¼ diced onion
    • 2 tablespoon diced cilantro
    • 1 diced jalapeño (add half for less spice or serve on the side)
    • ¼ teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon cayenne pepper (use ½ a teaspoon for less spice)
    • 1 teaspoon salt (plus more to taste)
    • ½ teaspoon ground black pepper
    • juice of one orange
    • juice of one lime
    • ¼ teaspoon yellow mustard
    • 2-4 drops Tabasco sauce
    • 1-2 tablespoon Mexican hot sauce (I prefer Valentina)

    Shrimp

    • 1 lb medium or large shrimp, skin on and deveined (see notes)
    • ½ teaspoon salt
    • 1 tablespoon lime juice

    To Serve

    • 1 diced cucumber
    • 1 diced avocado

    Instructions
     

    Defrosting the Shrimp

    • Place frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. Set aside.

    Preparing the Juice Base

    • Add 2 cups of either the tomato juice or vegetable juice to a big mixing bowl.
    • Next, add the rest of the juice base ingredients, except for the Tabasco sauce, hot sauce. (You can also leave out the jalapeños if you prefer less spice and serve them on the side.)
    • Mix until well incorporated.
    • Add 2-4 drops of Tabasco sauce and 1-2 tablespoons of your favorite Mexican hot sauce. You can add more or less of both hot sauces depending on your spice preference. Both sauces add so much flavor so you definitely want to add at least a few drops of each.
    • Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill.

    Cooking the Shrimp and Serving

    • Fill a medium pot halfway with water and bring to a boil. Add ½ teaspoon of salt and a squeeze of lime juice (about 1 tablespoon) to the water.
    • Fill a medium mixing bowl with cold water and lots of ice.
    • Add 6-8 shrimp to the boiling water. Cook for about 3-4 minutes, until the outside is pink and the flesh is opaque and a bit white. Using a slotted spoon, take the shrimp out of the boiling water and place in the ice bath to stop the cooking process.
    • Continue to cook the rest of the shrimp following the same steps. Only cook 6-8 shrimp at a time in order to keep the water boiling.
    • Once all the shrimp are cooked and in the ice bath, reserve one cup of the cooking liquid and place it in the refrigerator to cool.
    • Next, peel your shrimp (and devein if yours aren't already). For larger shrimp, cut them in half as it will be easier to scoop up with a spoon when you're eating the cocktail.
    • Mix in the shrimp and chilled cooking liquid to the juice and vegetable mixture.  Taste and adjust salt as necessary. If the shrimp cocktail is still not cold, add half a cup of ice to help it cool down.
    • Coctel de camarones is traditionally served in cocktail glasses or wine glasses, but you can also serve it in glass cups or bowls.
    • Provide diced cucumber, avocado and jalapeño (if not added already) for each person to add to their cocktail.

    Notes

    Shrimp Tips

    • Using raw shrimp with shells work best. They are more flavorful and the cooking broth that is added to the cocktail also adds a great taste.
    • If you are short on time, you can use already cooked shrimp. If they are frozen, simply defrost them by placing them in cold water. Then add them right into the cocktail mixture. Add a full cup of ice to make up for the missing cooking liquid which helps make the cocktail less thick.

    To Serve

    • Place hot sauces on the table for anyone who likes extra spice.
    • Serve as is for a light meal or appetizer, or with a side salad for a more filling meal.
    • If you are not on Whole30, serve with a side of saltine crackers.
    • Store leftovers in an air-tight container in the refrigerator for 2-3 days.

    Video

    Nutrition

    Serving: 1 servingCalories: 79kcalCarbohydrates: 5.9gProtein: 13.1gFat: 0.9gCholesterol: 111mgSodium: 651mgPotassium: 245mgFiber: 0.9gSugar: 3.9gCalcium: 24mgIron: 3mg
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    Originally published May 18, 2020. Updated post and photos July 2023.

    More Authentic Mexican Recipes

    • Plate with flautas de pollo drizzled with jalapeño sour cream
      Flautas de Pollo (Crispy Mexican Chicken Flautas)
    • A glass of Agua de Sandia
      Agua De Sandia (Watermelon Agua Fresca)
    • Berries with cream layered in a glass cup
      Dairy-Free Berries with Cream
    • Avocado Chicken Salad with Pickled Jalapeños
      Avocado Chicken Salad with Pickled Jalapeños

    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mary

      December 12, 2024 at 10:15 am

      5 stars
      Is there a way to make the sauce for this recipe thicker, without disturbing the flavor profile of the recipe?

      Reply
      • Gemma

        December 20, 2024 at 10:40 pm

        Hi Mary, you could try to make a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water. Stir this into the juice and let it sit for a few minutes to thicken. I don't recommend doing too much though because it could alter the flavor. Also, it does tend to thicken slightly when refrigerated. I hope this helps.

        Reply
    2. Todd Mansfield

      April 19, 2024 at 3:13 pm

      This recipe is awesome my summer time go to so delicious

      Reply
      • Gemma

        April 27, 2024 at 12:40 pm

        Hi Todd, that's so wonderful. It is so great in the summer. Thank you for your comment.

        Reply
    3. Lupe

      September 06, 2023 at 10:16 pm

      5 stars
      It is still so hot so this was exactly what we needed to cool off and avoid cooking. Thank you, this was a delicious recipe and everyone in my family loved it. It's better than what I usually get at restaurants.

      Reply
      • Gemma

        September 09, 2023 at 5:06 pm

        Hi Lupe, we also love this during the hot months. I am so glad your family loved it.

        Reply
    4. Jackie

      July 10, 2023 at 2:16 pm

      5 stars
      It is no wonder this was your mom's favorite, this is truly delicious!

      Reply
      • Gemma

        July 10, 2023 at 2:19 pm

        Thank you Jackie!

        Reply
    5. Toni Jones

      March 26, 2023 at 10:35 am

      We have a food themed dinner once a month with our children and grandchildren. Last night’s theme was Mexican. I made this as part of the dinner and it was delicious! So refreshing. I used one of the suggested tomato juices instead of V-8. I will never order this from a restaurant again as this is much better. Highly recommend!

      Reply
      • Gemma

        April 04, 2023 at 10:44 am

        Hi Toni, I am so happy to hear that. Thank you for trying it and sharing it with your family.

        Reply
    6. Melissa

      July 31, 2022 at 10:40 am

      5 stars
      I love ur recipes!!

      Reply
      • Gemma

        August 16, 2022 at 4:00 pm

        Hi Melissa, thank you so much!

        Reply
    7. Karole Grace

      July 22, 2022 at 12:12 am

      Hi, Gemma....I love reading your recipes! A few years ago, I had surgery for throat cancer. (I'm cancer free 10 years!) Sadly, I am not able to enjoy spicy foods which were once a favorite! Do you have any suggestions for me? Jalapeno peppers really burn, however I can tolerate a small amount of Cholula sauce. Go figure! Cholulu gives me a bit of spice without the fire eating dragon camping out in my throat!

      Any help would be greatly appreciated! Thank you, and a special thanks for sharing your recipes....

      Karole Grace
      [email protected]

      Reply
      • Gemma

        July 28, 2022 at 11:32 am

        Hi Karole,

        I am so happy to hear you recovered from your cancer. I lost my mom to cancer in 2020 and I know how scary that whole process is.
        I am sorry to hear you cannot enjoy spicy foods though. The good thing is this shrimp cocktail tastes great even without the spice. You can avoid the jalapeños no problem, and if the hot sauces cause an issue too you can leave those out as well or just add a little Cholula since you can tolerate it. There's already so many other ingredients that add so much flavor. I actually make it for my kids without any of the spice. For extra flavor you can add a teaspoon or two of ketchup with accentuates the sweetness of the orange and tomato juice. I hope this helps and I'd love to know if you give the recipe a try.

        Reply
    8. Kimberly

      July 13, 2020 at 7:01 pm

      5 stars
      This was such a wonderful, fresh meal for a hot summer night! We will definitely make this again. Thank you!😊

      Reply
      • everydaylatina

        July 14, 2020 at 10:58 pm

        Thank you Kim! I am so glad you made the recipe and liked it. Thank you so much for the comment and star rating!!

        Reply
    9. Cynthia

      July 03, 2020 at 10:01 pm

      5 stars
      This recipe is delicious. The sauce is perfect. I usually have to add something or other to like the taste of my coctel but this one needed nothing. Perfection from the get go.I don’t even like coctel de camarón that much but this recipe is amazing. I truly enjoyed, will definitely make it again.

      Reply
      • everydaylatina

        July 03, 2020 at 10:38 pm

        Oh wow Cynthia, what a great compliment! I am so glad you enjoyed it and made you a believer in coctel de camaron. Thank you!

        Reply
    10. Jaymey

      June 11, 2020 at 9:15 pm

      5 stars
      This is seriously scrumptious! I love to order this and now am thrilled to make it myself. This will definitely be on repeat for me this summer!

      Reply
      • everydaylatina

        June 17, 2020 at 10:58 pm

        Hi Jaymey, isn't it so much better when you can make it at home and have it whenever you want? I am so excited you liked it. Thank you!

        Reply

    Primary Sidebar

    Hi, I'm Gemma!

    I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

    About Me

    Trending Recipes

    • Arroz Rojo (Mexican Red Rice) #mexicanrice #arrozrojo #arrozmexicano
      Arroz Rojo (Mexican Red Rice)
    • Pitcher and glass with cucumber agua fresca
      Cucumber Lime Agua Fresca
    • Frijoles Charros (Charro Beans) #mexicanbeans #frijolescharros #charrobeans
      Frijoles Charros (Mexican Charro Beans)
    • Easy and Fast Jalapeño Salsa #mexicansalsa #jalapeñosalsa
      Easy and Fast Jalapeño Salsa

    Summer Recipes

    • Two glasses of horchata agua fresca with a pitcher behind it
      Horchata Agua Fresca
    • Ensalada de Coditos in a brown bowl with a red bell pepper and stalk of celery beside it.
      Ensalada de Coditos (Mexican Macaroni Salad)
    • White bowl with shrimp aguachiles with mango with fresh cilantro, cucumber, red onion and an habanero pepper above the dish
      Shrimp Aguachile with Mango
    • Pineapple Agua Fresca

    Footer

    ↑ back to top

    About

    • About Me
    • Disclosure and Privacy

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • TikTok

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Latina