It’s just a couple days until Cinco de Mayo and my Mexican Shrimp Cocktail, also known as Coctel de Camarones, is the perfect appetizer to kick off the festivities!
I first had this a couple years ago. One of my husband’s aunts is from Mexico and she shared this appetizer at a family dinner. The first time I saw it, I was completely confused – it was saucy and served with saltine crackers. It sort of looked like a gigantic Bloody Mary (BTW – I love a good Bloody Mary!). When I took my first bite, I was in heaven!
What is Mexican Shrimp Cocktail?
If gazpacho and shrimp cocktail had a love child, it would be Mexican Shrimp Cocktail! Tender poached shrimp, fresh tomato, cucumber, avocado, onion, and cilantro are tossed in a lightly spiced, tomatoey sauce. The textures and flavors blend beautifully! It is a fiesta in your mouth!
You can serve it in a big bowl at a party or you can dress it up and serve it in margarita glasses. Serve it with saltines, tortilla chips and lots of lime wedges! I promise, you will LOVE IT!
How to Make Mexican Shrimp Cocktail
For the Shrimp Cocktail:
Clean and dice all of the vegetables and add to a large bowl. If you are serving within a few hours, add the avocado. If you are prepping a day ahead, do not chop and add the avocado until shortly before serving.
In a medium bowl, whisk together all of the sauce ingredients. Pour over the vegetables and mix well.
To Cook the Shrimp:
Bring water to boil in a medium saucepan. Add the lemon and salt. Add the shrimp and cook for 2-3 minutes until the shrimp turn pink and are cooked through. Scoop out the shrimp and chill for a few minutes in a bowl of ice water.
Drain the shrimp and coarsely chop into bite size pieces. Add to the bowl with the sauce and vegetables. Stir together.
Reserve some of the shrimp to garnish.
Cover and refrigerate for at least an hour to allow the flavors to combine.
To Serve:
Serve in large, wide-rimmed glasses (Margarita glasses or martini glasses are great!). Garnish with extra lime wedges, fresh cilantro, and the reserved shrimp.
Serve with saltine crackers or tortilla chips.
Enjoy!
Want Some More Ideas for Cinco de Mayo?
Mexican Shrimp Cocktail
Ingredients
Ingredients:
- 1 cup Vidalia onion finely diced
- 1 pint grape tomatoes coarsely chopped
- 1 cup English cucumber finely diced
- ¼ cup cilantro chopped
- 1 avocado finely chopped (chop and add right before serving)
- 1 jalapeño seeded and finely diced (optional for more heat)
Shrimp:
- 1 lb. large shrimp peeled and deveined
- ½ lemon cut into large chunks
- 1 Tbsp. sea salt
Sauce:
- 1 ½ cups Clamato juice
- ½ cup ketchup
- ⅔ cup Spicy V8 one 5.5 oz. can
- 2-3 Tbsp. fresh lime juice juice of 1 lime
- 1 tsp. black pepper
- 1-3 Tbsp. Mexican hot sauce I use Cholula
- 1-2 Tbsp. prepared horseradish optional
Garnish:
- Lime wedges
- Chopped cilantro
- Whole shrimp
Instructions
Instructions:
For the Shrimp Cocktail:
- Clean and dice all of the vegetables and add to a large bowl. If you are serving within a few hours, add the avocado. If you are prepping a day ahead, do not chop and add the avocado until shortly before serving.
- In a medium bowl, whisk together all of the sauce ingredients. Pour over the vegetables and mix well.
To Cook the Shrimp:
- Bring water to boil in a medium saucepan. Add the lemon and salt. Add the shrimp and cook for 2-3 minutes until the shrimp turn pink and are cooked through. Scoop out the shrimp and chill for a few minutes in a bowl of ice water.
- Drain the shrimp and coarsely chop into bite size pieces. Add to the bowl with the sauce and vegetables. Stir together.
- Reserve some of the shrimp to garnish.
- Cover and refrigerate for at least an hour to allow the flavors to combine.
To Serve:
- Serve in large, wide-rimmed glasses (Margarita glasses or martini glasses are great!). Garnish with extra lime wedges, fresh cilantro, and the reserved shrimp.
- Serve with saltine crackers or tortilla chips.
- Enjoy!