Mexican Shrimp Cocktail
This easy Mexican Shrimp Cocktail recipe (otherwise known as coctel de camarones) is a MUST make for you Cinco de Mayo festivities! Fresh ingredients like jicama, bell pepper, tomatoes and cilantro all come together to create an unforgettably delicious shrimp appetizer. This is a perfect dish to serve for a lighter fare, and it pairs perfectly with a margarita!
Mexican Shrimp Cocktail
Before you really fill yourself up with an entree like The Very Best Chicken Enchiladas, treat yourself and your Cinco de Mayo party guests to these simple, yet brag-worthy Mexican shrimp cocktails! I love serving these easy shrimp cocktails during the first hour or so of a party, when everyone is sipping on their margaritas or cervezas. These Mexican shrimp cocktails are pretty much perfect for serving alongside drinks!
Besides just being one of the best party appetizers ever, these delicious shrimp cocktails are also perfect for a light lunch. If you do end up making a big batch of these for a party and you have some left over, consider yourself lucky. This dish refrigerates wonderfully overnight and is SUCH a tasty lunch the next day. It’s got protein from the shrimp and tons of vitamins and other good stuff from the veggies that’ll definitely hold you over until dinner.
So, what makes this recipe for Mexican shrimp cocktails so awesome? For starters, it’s an easy dish – which is always a big bonus in my book, especially when it comes to appetizers and lighter food! Along with being easy to make, this shrimp cocktail recipe really packs a punch in the flavor category. While you can make yours more or less hot, I say add a little extra hot sauce and don’t be afraid to break a little sweat!
And unlike my regular shrimp cocktail recipe, this one is almost like a meal in itself!
How to Make It
Combine. Combine the onion and lime juice in a medium bowl, then set it aside.
Toss. In a large bowl, toss the shrimp, tomato, cucumber, bell pepper, jicama and jalapeno together until combined.
Stir. Stir the salt, ground pepper, tomato juice, clam juice, ketchup, and hot sauce into the onions.
Coat. Pour the tomato juice mixture over the shrimp cocktail, stirring to fully coat.
Fold. Fold the cilantro and avocado into shrimp.
Chill. Cover and chill for 1 hour.
Serve, and enjoy! Serve with additional sliced avocado, limes and cilantro for a garnish. Enjoy while it’s nice and fresh!
What else can I add?
The list of variations here is pretty unlimited! Here are just a few easy, tasty ways to personalize your Mexican shrimp cocktails:
- For more heat, add more hot sauce! Or better yet, leave the seeds in the jalapeño while you’re chopping it up. The seeds are guaranteed to add a LOT more heat! You could also just toss in a tablespoon of cayenne powder while you’re mixing everything together, too.
- Are you looking to add even more fresh ingredients? Sometimes, I love adding fresh, ripe avocado chunks to the mix! However, for the freshest avocado, I recommend tossing them in just before serving, not before refrigeration.
- When it comes to serving, some people just go with forks. But for a saltier, crunchier, and even more delicious option, serve some tortilla chips with these Mexican shrimp cocktails!
How long will they stay fresh?
In an airtight container in the fridge, any leftovers you have will stay fresh for up to 3 days. I wouldn’t push it too far past that, because the vegetables will most likely go limp. This dish is best served fresh or within the first 24 hours to get the freshest veggies in every bite.
Serve these other South of the Border inspired recipes at your next fiesta!
Get the Recipe: Mexican Shrimp Cocktail (COCTEL DE CAMARONES)
- 1/2 cup chopped onion
- 1/4 cup lime juice
- 1 pound cooked large shrimp, peeled and deveined
- 1 cup chopped tomato
- 1 1/2 cups chopped English cucumber, if using a regular cucumber, peel and remove the seeds.
- 1 orange bell pepper, chopped
- 1/2 cup chopped jicama
- 1 jalapeno, seeded and minced
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 cup tomato juice
- 1/2 cup clam juice
- 1/2 cup ketchup
- 1 tablespoon hot sauce, I like Cholula
- 1/2 cup minced cilantro
- 2 avocados, peeled, pitted and diced.
- mixing bowl
- measuring cup
- wooden spoon or spatula
- Combine the onion and lime juice in a medium bowl. Set aside.
- In a large bowl, toss the shrimp, tomato, cucumber, bell pepper, jicama and jalapeno together until combined.
- Stir the salt, ground pepper, tomato juice, clam juice, ketchup and hot sauce in to the onions.
- Pour the tomato juice mixture over the shrimp cocktail stirring to coat.
- Fold the cilantro and avocado into shrimp. Cover and chill for 1 hour.
- Serve with additional sliced avocado, limes and cilantro for a garnish.