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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!
Course Appetizers
Cuisine Mexican
Keyword Cocktail de Camarones, Mexican Seafood Cocktail, Mexican Shrimp Cocktail
Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 323kcal


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 jalapeno 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


  • Crackers or chips
  • Lime wedges
  • Chopped cilantro for garnish


  • 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.
  • In a large bowl, combine everything but the avocado. Stir well to combine.
  • Cover and refrigerate for 2 to 3 hours before continuing and before adding avocadoes.
  • Add the avocados and gently stir.
  • Garnish with cilantro, lime wedges, and a few pies of shrimp. Serve cold with crackers, tortilla chips, and lime wedges.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Calories: 323kcal | Carbohydrates: 26g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 1851mg | Potassium: 930mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1353IU | Vitamin C: 58mg | Calcium: 265mg | Iron: 5mg