Easy Mexican Shrimp Cocktail (Coctel de Camarones)

In Los Angeles and throughout California, you will find a version of Mexican Shrimp Cocktail (Coctel de Camarones) on the menu of any Mexican restaurant. A flavorful, zesty tomato base filled with succulent shrimp, avocado, cucumber, red onion, jalapeño or serrano chiles, and a touch of garlic. Add a few dashes of hot sauce, lots of lime juice, and it’s one of those meals I absolutely love and crave. This is my version of it, which I’ve been making for the last 40 years, and it’s on rotation here at home, especially in the Summer months. 

In Mexico, especially along the coast, you will find this Mexican Shrimp Cocktail, along with many variations of seafood cocktails. Each is named differently depending on the type of seafood it contains, but the general recipe base remains the same. 

This classic version is my favorite. It’s a great appetizer, meal, or snack with tortilla chips.  The prep is super simple, especially if you are using precooked shrimp.  In the ingredients, you will notice ketchup; yes, that is not a typo. This is what gives it the actual umami flavor that you are familiar with, but you may not necessarily be able to identify it.  

Ingredients

• Cooked shrimp: I prefer medium to extra-large for this recipe. And I prefer to cook my own, but it a pinch, buy cooked shrimp. 
• Ripe avocados – don’t skip it! It pairs so well with it.
• Fresh cool cucumber – use regular cucumbers versus Persian or English.
• Red onion or white onion for a little crunchy bite.
• Bell pepper for added flavor – not traditional, but I love the crunch. 
• Jalapeños or serrano chiles for that heat.
• Cilantro for that herbal touch.
• Clamato – this is the perfect balanced base for this. The flavor of clams that is subtle, and of course the tomato juice. 
• Tomato sauce to balance the Clamato in taste and texture.
• Ketchup – say what? Yes, this gives it that tomato-ey sweetness. Trust! 
• Fresh limes 
• Kosher salt or sea salt
• Black pepper
• Plenty of hot sauce
• Saltine crackers and or tostadas.

Let’s make it

Using a large bowl, combine all ingredients and stir until fully combined.  Taste for salt and black pepper, and adjust ketchup as needed.  This recipe is fully customizable. Add more or less of any of the ingredients and veggies listed. 

Chill until completely cold. Stir before serving. 

Tried and true tips

• Start with two cups of Clamato first. Once you have combined everything, you can thin out the cocktail liquid if you prefer. I personally prefer it with a little more liquid, but if you prefer a chunkier texture, start with two cups of liquid and adjust from there.
• If you are using jumbo or extra-large shrimp, chop them into smaller pieces. 
• Cook your shrimp; they are more flavorful.
• Use Mexican hot sauce. The balance of heat and vinegar in the hot sauces is complementary. 

Serving and storage

I serve this Mexican Shrimp cocktail in small footed bowls, but wide glasses, small bowls, or the like will work perfectly.  When you serve it, have plenty of hot sauce, lime wedges, and some salty saltine crackers or tostadas.  Speaking of hot sauce, Mexican hot sauces have enough heat, but they also add a bite of vinegar that is a perfect layer of flavor for this dish. 

Store any leftovers in an airtight container with a lid in the refrigerator. This cocktail keeps in the fridge for no more than two days.

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Easy Mexican Shrimp Cocktail (Coctel de Camarones)

Ana Coronado

July 9, 2026

A flavorful, zesty tomato base filled with shrimp, avocado, cucumber, red onion, jalapeño or serrano chiles, and a touch of garlic. Add a few dashes of hot sauce, lots of lime juice, and it's one of those meals I absolutely love and crave.

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Prep Time 30 minutes mins

chilling 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Dinner, Lunch, Snack

Cuisine American, Mexican, Tex Mex

Servings 6

Calories 181 kcal

Ingredients

  

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Easy Mexican Shrimp Cocktail

• 1 pound Shrimp, cooked chop into bite size pieces if using extra large shrimp
• 1 large Avocados Pitted, cored and diced
• 1 large Cucumber Peeled, seeded, and diced.
• 1/2 cup Onion, red or white finely diced
• 1/4 cup pepper, bell finely diced
• 1 whole Jalapeños or serrano chile Seeded and membrane removed, finely chopped.
• 1/2 cup Cilantro roughly chopped
• 3 cups Clamato brand tomato juice see notes
• 8 ounce Tomato sauce
• 1/2 cup Ketchup generous half cup
• Kosher salt or sea salt
• Black pepper ground

For Serving

• 6 whole Fresh limes cut into wedges
• Saltine crackers or tostada shells
• Hot sauce for serving

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Instructions

 

• Using a large bowl, combine all ingredients and stir until fully combined.
• Taste for salt and black pepper, and adjust ketchup as needed.
• This recipe is fully customizable. Add more or less of any of the listed ingredients and veggies.
• Chill until completely cold. Stir before serving. 
• Serve in small bowls with plenty of lime wedges, hot sauce, saltines and or tostadas.

Notes

Tried and true tips

• Start with two cups of Clamato first. Once you have combined everything, you can thin out the cocktail liquid if you prefer. I personally prefer it with a little more liquid, but if you prefer a chunkier texture, start with two cups of liquid and adjust from there.
• If you are using jumbo or extra-large shrimp, I chop them into smaller pieces. 
• Cook your shrimp; they are more flavorful.
• Use Mexican hot sauce. The balance of heat and vinegar in the hot sauces is complementary. 

Nutrition

Serving: 6servingsCalories: 181kcalCarbohydrates: 18gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 122mgSodium: 467mgPotassium: 911mgFiber: 4gSugar: 12gVitamin A: 1011IUVitamin C: 37mgCalcium: 84mgIron: 2mg

Nutritional information is calculated online and should be used as a guide.

Keyword coctel de camarones, easy, mexican shrimp cocktail, Mexican shrimp cocktail with Clamato, restaurant style Mexican shrimp cocktail

All content and photographs ©Claudia’s Table and claudiastable.com

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