Cóctel de Camarones – this delicious Mexican shrimp cocktail is packed full of flavor! The cold and spicy seafood, crisp cucumber and creamy avocado combo is insanely delicious yet easy to make!
This Mexican appetizer is especially refreshing on a hot day.
Or, serve in fancy glasses on a special occasion like Valentine’s Day!
If you’re looking for authentic cóctel de camarones you’re in the right place!
It’s so incredibly easy to make since the only thing you need to do is chop ingredients.
As with all recipes, everyone has their own special way of doing things a little differently.
This recipe is pretty basic, but I think it’s the best! All of the ingredients can be adjusted to your taste (more or less spicy, sweet, sour, etc)
I’ve also included some other ingredients you may like to add.
Cóctel de camarón ingredients
- Shrimp – you can use any size you want. I like to use small ones or chop up big ones so there are pieces of shrimp in every bite.
They need to be cooked, peeled, shelled and deveined. You can also buy precooked shrimp already prepared.
- Onion – white is preferred but yellow/Spanish onion or red will do as well
- Jalapeños or serrano peppers – use serrano if you want some spice!
- Cucumber – I peel mine since the skin can be bitter sometime, but you don’t have to
- Tomatoes – Roma tomatoes are preferred, but whatever’s available will work
- Cilantro – use more or less to taste
- Clamato juice – it’s like tomato juice but with a briny tang. You could also use V8 juice
- Ketchup – this thickens it up, but also adds some sweetness so add to taste
- Avocados – they should be nice and ripe
- Limes – I use 2 limes in the cocktail and serve extra on the side
- Hot sauce – use your favorite. We like Valentina, Tapatío and Cholula. Let people add their own if some people don’t like it spicy.
- Orange soda – some people say shrimp cocktail with orange soda is their secret ingredient. They will fight you on whether Orange Crush or Orange Fanta is the best.
I’ve tried adding it before and it’s personally too sweet for me. If that’s how you roll then go for it! Or you could use the juice of a fresh orange to jazz things up.
- Celery – adds a nice crunch
- Garlic – great flavor
If you have other ingredients you like to add to yours, please comment below!
How to make cóctel de camarones
Prepare the shrimp if they’re not already prepared.
Chop all the vegetables and add to bowl, except for the avocado.
Add the liquids – Clamato, ketchup, lime juice, etc – and stir everything together.
Taste and adjust ingredients to your liking, then gently stir in the avocado. You don’t want the avocado to dissolve.
Cover and refrigerate until chilled. The flavors will develop and blend together.
Serve with saltine crackers, tortilla chips, or my personal favorite – tostadas!
This shrimp cocktail was made in support of Cookies For Kids’ Cancer, a non-profit focused on pediatric cancer. I’ve joined many other bloggers today to raise awareness with our Valentine recipes
I’m so excited to participate in this Valentine’s event again! This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
- 1 lb shrimp, peeled and deveined
- 1/2 medium onion, diced
- 2 jalapenos, seeded and diced
- 1 cucumber, peeled and diced
- 2 Roma tomatoes, diced
- ½ cup cilantro leaves, chopped
- 2 cups clamato juice
- 1/2 cup ketchup
- 2 avocados, diced
- Juice of 2 limes
- Hot sauce, to taste
- Saltine crackers, tostadas or tortilla chips, for serving
- In a large pot of water, boil shrimp for 4 minutes, or according to package instructions. Drain and plunge in cold water to stop cooking process. Peel, remove tail and devein, if not already done.
- In a large bowl mix together shrimp, onion, jalapenos, cucumber, tomatoes, cilantro, clamato juice, ketchup, lime juice. Season to taste with hot sauce, salt and pepper. Gently fold in avocados.
- Cover and chill until cold and flavors are blended. Serve with crackers or chips, extra hot sauce and limes.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 1415mgCarbohydrates: 38gFiber: 8gSugar: 15gProtein: 26g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk