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Mexican Shrimp Cocktail

“Cóctel de Camarones” is a coastal favorite among most Mexican resorts. This seafood classic is a mix of cooked prawns (along with the shrimp stock), and all the ingredients that make up a fresh pico de gallo. You also add some crisp cucumbers, tomato juice, lime juice and hot sauce. The best part is the presentation… they’re typically served in a Schooner beer glass with shrimps placed along rim.

Serves 4
Prep Time 30 mins
Cook Time 5 mins
Inactive Time 10 mins


  • 1 LB Large White Shrimp, peeled and deveined
  • 5 cups Water, for boiling the shrimp
  • 2 Roma Tomatoes, chopped
  • 1/3 cup Red Onion, finely chopped
  • 2 cups Cucumber, diced
  • 1 large Avocado, diced
  • 1 Jalapeno or Serrano Pepper, minced
  • 1 1/2 cup Clamato Juice
  • 1 cup Ketchup
  • Juice of 2-3 Limes
  • 1/3 cup Cilantro, chopped
  • Hot Sauce (Tapatio or Valentina), to taste
  • Salt and Pepper to taste
  • Saltine Crackers or Tostadas (on the side)


  1. In a pot of boiling water, cook the unpeeled shrimp for 2 minutes, until they turn a reddish color. Remove them, and set aside reserving the shrimp stock.
  2. Pour the shrimp stock in a large bowl and combine all the ingredients in the order they're listed. Mix well, cover and chill for 10 mins.
  3. Serve with saltine crackers or tostadas.
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