Mexican Shrimp Cocktail, or Cóctel de Camarones, is a refreshing and zesty seafood dish loaded with juicy shrimp, crisp vegetables, and a spicy tomato-based sauce. It’s the ultimate chilled appetizer for summer parties or seafood lovers who crave bold Mexican flavors.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Chill Time: 30 minutes
- Total Time: 55 minutes
Equipment
- Large pot
- Mixing bowl
- Slotted spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon salt (for boiling shrimp)
- 1 cup tomato juice or Clamato
- ½ cup ketchup (use sugar-free for keto)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon hot sauce (like Valentina or Cholula)
- ½ cup finely diced red onion
- 1 cup diced cucumber
- 1 cup diced tomato
- 1 jalapeño, finely chopped (optional)
- ½ cup chopped cilantro
- 1 avocado, diced
- Salt and pepper to taste
Ingredient Notes
- Shrimp: Medium to large shrimp work best. You can use pre-cooked shrimp to save time.
- Tomato Juice: Clamato adds a briny kick, but plain tomato juice works well.
- Ketchup: For a low-carb version, use sugar-free ketchup.
- Avocado: Add just before serving to keep it fresh and creamy.
Instructions
- Boil the Shrimp:
Bring a large pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, until pink and opaque. Remove with a slotted spoon and transfer to an ice bath to stop cooking. - Chop the Veggies:
Finely dice onion, cucumber, tomato, jalapeño, and cilantro. - Mix the Sauce:
In a large bowl, combine tomato juice, ketchup, lime juice, and hot sauce. Stir until well blended. - Combine Everything:
Add cooled shrimp and chopped veggies to the sauce. Mix well to coat everything evenly. - Chill and Serve:
Cover and refrigerate for 30 minutes to let the flavors develop. Just before serving, gently fold in diced avocado. - Serve Cold:
Spoon into cocktail glasses and garnish with extra cilantro and lime wedges.
Nutrition Facts (per serving)
- Calories: 210
- Protein: 22g
- Fat: 7g
- Carbs: 10g (net 6g if keto)
- Fiber: 4g
Tips and Variations
- Keto Tip: Swap ketchup for sugar-free tomato paste mixed with a bit of vinegar and stevia.
- Extra Spice: Add diced serrano peppers or more hot sauce.
- Seafood Mix: Add crab meat or small scallops for variety.
