Mexican Shrimp Cocktail
Creamy, zesty, and packed with fresh, briny shrimp, this Mexican Shrimp Cocktail is a bright and satisfying appetizer that doubles as a light meal. Imagine juicy shrimp tossed in a tangy tomato-lime sauce with crunchy cucumber and onion—refreshing, vibrant, and ready in under an hour. Fun fact: in coastal towns across Mexico, coctel de camarones is a weekend staple served from seaside stalls—perfect for warm afternoons and big family gatherings.
This recipe is special because it’s simple enough for weeknight cooking, quick enough for last-minute guests, and family-friendly enough that kids and adults alike can enjoy it. If you like rich seafood flavors with a fresh crunch, you’ll love how easily this comes together. For another shrimp-forward crowd-pleaser on the blog, try our Cajun Shrimp and Salmon with Garlic Cream Sauce for a heartier, creamier seafood option. Get ready to make something bright, healthy, and unforgettable.
What is Mexican Shrimp Cocktail?
What’s in a name? Mexican Shrimp Cocktail, or coctel de camarones, is less a “cocktail” and more a colorful seafood salad served in a glass or bowl—are you picturing a fancy martini glass yet? This playful name sticks because it’s often presented like a drinkable appetizer, brimming with saucy goodness and crunchy mix-ins. Was it named to woo dinner guests? After all, “the way to a man’s heart is through his stomach.” Whether you call it a cocktail or a chilled salad, it’s a fun, communal dish that begs to be shared. Give it a try and see why it’s a party favorite.
Why You’ll Love This:
- Bright, fresh flavor: The combination of tangy tomato base, crisp cucumber, and zesty jalapeño makes each bite lively and satisfying. The shrimp provide a juicy, slightly sweet center that balances the acidity beautifully.
- Wallet-friendly and quick: Making this at home costs a fraction of restaurant prices. With minimal ingredients and simple prep, you’ll have a crowd-pleasing dish without a long grocery list or complicated steps.
- Versatile toppings and textures: Add creamy avocado, crunchy celery, or a squeeze of extra lime to personalize the dish. The textures—from tender shrimp to crisp veggies—make every spoonful interesting.
If you enjoy seafood salads, this is a lighter counterpart to heartier recipes like our Cheesy Shrimp and Crab Spinach Dip, but with vibrant, refreshing flavors that are perfect for warm weather. Give it a go and make it your own.
How to Make:
Quick Overview
This Mexican Shrimp Cocktail is easy to prepare, packed with fresh textures, and deeply flavorful thanks to a simple vinaigrette-style tomato base. The standout elements are the juicy shrimp and the crisp cucumber-onion combo. Total time: about 10 minutes active prep, plus 1 hour chilling time for best flavor. Ready in roughly 1 hour and 15 minutes including chilling.
Ingredients
1 pound medium shrimp, raw or cooked
1 teaspoon kosher salt
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeño, minced
Directions
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Prepare the shrimp. If using raw shrimp: bring a large pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and just cooked through. Immediately drain and transfer the shrimp to an ice bath or a bowl of cold water to stop the cooking. Once cool, drain and pat dry. If using cooked shrimp, chop into bite-sized pieces and set aside.
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Chop the vegetables. Finely chop 1 cup red onion, peel and dice 1 cup cucumber, chop 1/2 cup celery, and mince 1 jalapeño (remove seeds for milder heat). Combine these in a large mixing bowl.
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Season. Add 1 teaspoon kosher salt to the vegetables and mix gently. Adjust salt to taste if desired.
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Combine shrimp and veggies. Add the prepared shrimp to the bowl with the vegetables. Stir gently to combine so shrimp are evenly distributed.
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Chill to meld flavors. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour. This resting time allows the flavors to marry and the vegetables to soften slightly.
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Serve. Spoon the chilled shrimp cocktail into individual bowls or glasses. Optionally top with sliced avocado and an extra wedge of lime for squeezing. Serve immediately and enjoy.
What to Serve With:
- Tortilla chips or baked tostadas for scooping and crunch.
- Warm corn tortillas and a side of refried beans for a more filling meal.
- A crisp green salad or jicama slaw to add extra crunch and freshness.
- Light beers, a chilled white wine, or a citrusy margarita for a festive pairing.
- For dipping or extra creaminess, offer a bowl of guacamole or a dollop of sour cream on the side.
Pair it with a creamy dip for parties or serve alongside simple sides for a weeknight seafood night.
Top Tips for Perfecting:
- Shrimp selection: Medium shrimp are perfect here; large shrimp work too but will change the bite. Use fresh or frozen shrimp—thaw completely before cooking.
- Don’t overcook: Shrimp cook fast. When poaching, remove them as soon as they turn pink and curl slightly to avoid rubbery shrimp.
- Control the heat: Leave the jalapeño seeds in for maximum spice, or remove them for a milder flavor.
- Enhance the sauce: If you want more acidity, add extra lime juice or a splash of tomato juice for a saucier cocktail.
- Texture balance: Dice vegetables uniformly so every spoonful has a balanced mix of shrimp and crunchy bits.
- Make ahead: The cocktail improves after an hour in the fridge, but avoid adding avocado until right before serving to prevent browning.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften over time, so plan to consume within 48 hours for best texture.
- Freezing: This dish does not freeze well because the vegetables become watery and lose texture. Do not freeze.
- Reheating: Serve chilled; do not heat. If you prefer slightly warmer shrimp, briefly give the chilled shrimp a quick rinse in warm water, pat dry, and serve immediately with fresh vegetables added to restore crunch. Always taste and adjust seasoning after any temperature change.
FAQs
What type of shrimp is best for this cocktail?
Medium shrimp are ideal for bite-sized pieces, but you can use large shrimp cut into chunks. Fresh or fully cooked frozen shrimp both work well.
Can I make this ahead of time for a party?
Yes. Prepare the shrimp and vegetables up to 24 hours ahead, but wait to add avocado and any delicate garnishes until right before serving.
Is this recipe spicy?
The heat level depends on the jalapeño. Remove seeds and membranes for mild heat, or keep them for a spicier kick.
Can I substitute any vegetables?
Absolutely. Try adding diced mango, tomato, or bell pepper for sweetness and extra color. Just keep textures in mind so the dish remains crisp.
Can I serve this in glasses like a traditional cocktail?
Yes—serving in small glasses or martini glasses makes a festive presentation for parties and helps control portion sizes.
Conclusion
This Mexican Shrimp Cocktail is a quick, refreshing dish that’s both simple to make and impressive to serve. It’s perfect for summer gatherings, light dinners, or weekend snacking—bright, fresh, and customizable to your taste. If you want to compare regional variations or try an authentic preparation, check out this detailed recipe for Authentic Mexican Shrimp Cocktail to explore classic ingredients and serving ideas. Give this recipe a whirl, share it with friends, and enjoy the zesty flavors of a coastal favorite.
Mexican Shrimp Cocktail
Equipment
- Large Pot
- Mixing Bowl
- Ice Bath
Ingredients
Ingredients
- 1 pound medium shrimp, raw or cooked If using raw shrimp, they need to be cooked.
- 1 teaspoon kosher salt
- 1 cup chopped red onion
- 1 cup peeled, diced cucumber
- 1/2 cup chopped celery
- 1 jalapeño, minced Remove seeds for milder heat.
Instructions
- Prepare the shrimp. If using raw shrimp: bring a large pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and just cooked through. Immediately drain and transfer the shrimp to an ice bath or a bowl of cold water to stop the cooking. Once cool, drain and pat dry. If using cooked shrimp, chop into bite-sized pieces and set aside.
- Chop the vegetables. Finely chop 1 cup red onion, peel and dice 1 cup cucumber, chop 1/2 cup celery, and mince 1 jalapeño (remove seeds for milder heat). Combine these in a large mixing bowl.
- Season. Add 1 teaspoon kosher salt to the vegetables and mix gently. Adjust salt to taste if desired.
- Combine shrimp and veggies. Add the prepared shrimp to the bowl with the vegetables. Stir gently to combine so shrimp are evenly distributed.
- Chill to meld flavors. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour. This resting time allows the flavors to marry and the vegetables to soften slightly.
- Serve. Spoon the chilled shrimp cocktail into individual bowls or glasses. Optionally top with sliced avocado and an extra wedge of lime for squeezing. Serve immediately and enjoy.
