Coctel de Camarones (Mexican Shrimp Cocktail)

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.

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

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

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.

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.
• Questions on how to peel or devein shrimp? Check out this post from The Kitchn.

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

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.

Recipe

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