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Mexican Shrimp Cocktail (Coctel de Camarones)

A refreshing mix of shrimp, tomato, lime, and avocado — the perfect coastal Mexican appetizer bursting with bright, zesty flavor.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Mexican, Seafood
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shrimp peeled and deveined
  • 1 cup tomato juice
  • 0.5 cup ketchup
  • 2 tbsp hot sauce Valentina or Cholula
  • 0.25 cup fresh lime juice
  • 1 tomato diced
  • 0.5 red onion finely chopped
  • 1 small cucumber peeled and diced
  • 1 jalapeño seeded and minced
  • 0.25 cup cilantro chopped
  • 1 avocado diced
  • salt and pepper to taste
  • tortilla chips or crackers for serving
  • lime wedges for garnish

Equipment

  • Mixing bowl
  • Knife and cutting board
  • Spoon
  • Refrigerator for chilling

Method
 

  1. If using raw shrimp, boil in salted water for 2–3 minutes until pink, then cool in ice water.
  2. In a large bowl, mix tomato juice, ketchup, hot sauce, and lime juice.
  3. Add diced tomato, onion, cucumber, jalapeño, and cilantro; stir to combine.
  4. Add shrimp and toss gently to coat.
  5. Season with salt and pepper; chill for 15–20 minutes.
  6. Fold in diced avocado just before serving.
  7. Serve in glasses with lime wedges and tortilla chips or crackers.

Notes

For a brinier flavor, substitute tomato juice with Clamato. Add extra lime juice or hot sauce to suit your taste.