This Coctel de Camarones, or Mexican shrimp cocktail, is one of those dishes I could happily eat every day. Chilled and crisp, it combines tender shrimp with crunchy vegetables in a tangy tomato-based sauce. It’s perfect scooped with saltine crackers or tortilla chips, or eaten straight from the fridge with a spoon.
This recipe is especially meaningful to me. My mom sold her shrimp cocktails at our family grocery store, Soza’s Grocery, serving them fresh in clear plastic cups with saltine crackers on the side. A bottle of Tabasco let customers customize the heat. It was a neighborhood favorite and a snack that brings back warm memories.
Muy Bueno
Featured In
This Coctel de Camarones recipe was featured on nbcnews.com in a piece about Latina food bloggers sharing holiday recipes.
What is Coctel de Camarones?
Coctel de camarones is Mexico’s version of shrimp cocktail — but rather than simply dipping shrimp in cocktail sauce, this dish is spoonable and full of flavor. Cooked shrimp are combined with crisp vegetables and served in a tangy tomato-based sauce.
It’s commonly served in cups or glasses with saltines or tostadas and appears at seafood stands, casual counters, and family gatherings across Mexico.
Why You’ll Love This Recipe
- Refreshing and easy – Use pre-cooked shrimp for a no-cook option.
- Packed with flavor – V8 or tomato juice, lime, hot sauce, and creamy horseradish make a bright, savory sauce.
- Customizable – Add heat or sweetness, or mix in other seafood to suit your taste.
- Quick to prepare – With pre-cooked shrimp, this comes together in about 15 minutes.
- Scalable – Double or triple the ingredients easily for a crowd.
- Make-ahead friendly – It improves after a couple of hours in the fridge.
- Nostalgic and authentic – A simple, traditional style like my mom used to make.
- Great year-round – Works for summer parties, game days, or holiday gatherings.
Ingredients & Substitutions
Most ingredients are available at regular grocery stores or Latin markets.
- Shrimp – Use cooked, peeled, deveined shrimp (medium 41/50 is ideal). If using raw shrimp, poach briefly in well-salted boiling water, then cool in an ice bath.
- Lime juice – Fresh-squeezed gives the best brightness.
- Red onion – Soak in lime juice to soften its bite.
- V8 or vegetable juice – Acts as the tomato base; tomato juice or Clamato are alternatives.
- Ketchup – Adds sweetness and body.
- Hot sauce – Valentina, Cholula, or Tabasco are good choices.
- Creamy horseradish – Provides a tangy bite.
- Cilantro – Freshly chopped for herbal brightness.
- Avocado – Add just before serving to keep it fresh.
- Garlic powder – A small amount for balance.
- Jalapeño – Optional for extra heat.
See the recipe card for exact quantities and a printable version.
Optional Variations
Try these ideas to change up the coctel:
- Mix in imitation crab, scallops, or cooked octopus.
- Add diced cucumber for extra crunch.
- Use spicy V8, Clamato Picante, or a splash of beer for depth.
- Include diced mango or pineapple for a sweet-spicy contrast.
How to Make Coctel de Camarones
Step 1: Mix the base. In a large bowl, whisk together ketchup, vegetable juice (V8 or tomato juice), creamy horseradish, lime juice, hot sauce, and garlic powder. Taste and adjust heat as desired.
Step 2: Add the fresh ingredients. Stir in the marinated red onion, chopped jalapeño if using, chopped cilantro, and the shrimp. Gently fold in the avocado so it stays chunky rather than mashed.
Step 3: Chill. Cover and refrigerate for 2 to 3 hours so the flavors meld.
Step 4: Serve. Spoon the coctel into small glasses or bowls and serve with saltine crackers or tortilla chips on the side.
Serving & Topping Suggestions
- Serve in a large goblet as an entrée, or in margarita glasses or small bowls as an appetizer.
- Offer saltine crackers, tortilla chips, or tostada shells for scooping.
- Top with an extra dash of hot sauce, a squeeze of lime, or a sprinkle of Tajín.
- Garnish with cilantro sprigs, lime wedges, or avocado slices.
- Pair with a cold Mexican lime beverage for a full experience.
Coctel de Camarones Expert Tips & Tricks
- Cooking shrimp: If starting with raw shrimp, salt 5 cups of water until it tastes like the sea, bring to a boil, and poach shrimp 2 minutes until pink, then cool in an ice bath.
- Use pre-cooked shrimp to save time and keep it easy.
- Peel and devein shrimp ahead of time to cut prep work.
- Defrost shrimp quickly: Place in a colander and run cool water over them, tossing occasionally; they should thaw in about 10 minutes.
- Soak the onion in lime juice to mellow its sharpness.
- Chill well: It tastes best after a couple of hours in the fridge.
- Add avocado at the end to prevent browning.
- Adjust flavors: Taste and add extra lime, horseradish, or hot sauce to suit your preferences.
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For best texture and color, add avocado fresh each time you serve. This dish does not freeze well.
Frequently Asked Questions
A mix of cooked shrimp, red onion, lime juice, and avocado in a tangy tomato-based sauce made with V8 or tomato juice, plus hot sauce and horseradish.
Marinate red onion in lime, then combine with cooked shrimp and the tomato-based sauce. Chill and add avocado before serving.
Yes. Mix everything except avocado a few hours ahead; add avocado right before serving.
Absolutely — thaw, pat dry, and use as directed.
Ceviche typically uses raw seafood “cooked” in citrus and is more citrus-forward, while coctel de camarones uses cooked shrimp in a tomato-based, spoonable sauce often served with crackers or chips.
More Recipes You’ll Love
Mexican Shrimp Ceviche (Ceviche de Camarón)
Easy Shrimp Ceviche Tostadas with Avocado Crema
Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)
Camarones a la Mexicana
If you make this Coctel de Camarones, please rate and review the recipe to share how it turned out.
Coctel de Camarones (Mexican Shrimp Cocktail)
Ingredients
- 1/2 cup ketchup
- 1 1/2 cups vegetable juice (recommend V8)
- 1 to 2 tablespoons creamy horseradish
- Juice of 2 limes
- 1/2 teaspoon hot sauce (recommend Tabasco)
- 1/8 teaspoon garlic powder
- 1/4 cup diced red onion
- 1 jalapeño, diced (optional)
- 1/4 cup chopped cilantro
- 1 pound medium to large shrimp, shelled, deveined, and cooked
- 1 avocado, pitted, peeled, and chopped
- Saltine crackers or tortilla chips, for serving
Instructions
- Stir together the ketchup, vegetable juice, horseradish, lime juice, hot sauce, and garlic powder until combined. Adjust heat to taste.
- Add the onion, jalapeño if using, cilantro, and shrimp; mix gently. Fold in avocado carefully.
- Cover and refrigerate 2 to 3 hours to let flavors meld.
- Serve in small glasses or bowls with saltine crackers or tortilla chips.
Notes
- Shrimp: Medium shrimp (41/50) give a nice bite. If cooking raw shrimp, poach 2 minutes then cool in an ice bath.
- Hot sauce: Adjust to taste; Valentina, Cholula, or Tabasco work well.
- Avocado: Add just before serving to prevent browning.
- Make-ahead: Combine everything except avocado several hours ahead; it improves after chilling.
- Serving: Serve in glasses or bowls with crackers or chips for scooping.
- Scalable: Use the yield tool to double or triple for gatherings.
Nutrition
| Carbohydrates: 17g
| Protein: 25g
Nutrition information is an approximation.
Photography by Jenna Sparks