Mexican shrimp cocktail

Here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarón) recipe—fresh, tangy, and perfect as an appetizer or light meal.

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Ingredients (serves 4)

For the shrimp:

• 1 lb (450 g) medium shrimp, peeled and deveined

• 1 bay leaf

• 1/2 tsp salt

• Water (enough to boil shrimp)

For the cocktail:

• 1 cup tomato juice (or clamato for a richer flavor)

• 1/2 cup ketchup

• 1/4 cup fresh lime juice (about 2 limes)

• 1/2 cup finely chopped onion

• 1 medium avocado, diced

• 1 cup diced cucumber (optional)

• 1–2 fresh jalapeños, finely chopped (adjust to taste)

• 1/4 cup chopped cilantro

• Salt and pepper, to taste

• Hot sauce, to taste (optional)

Optional garnish:

• Lime wedges

• Tortilla chips or saltine crackers

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Instructions

1. Cook the shrimp:

   • In a medium pot, bring water to a boil with salt and bay leaf.

   • Add shrimp and cook until pink and opaque, about 2–3 minutes.

   • Drain and cool, then chop into bite-sized pieces if desired.

2. Prepare the cocktail sauce:

   • In a large bowl, mix tomato juice, ketchup, lime juice, chopped onion, jalapeño, and cilantro.

   • Season with salt, pepper, and hot sauce if desired.

3. Combine ingredients:

   • Add shrimp, avocado, and cucumber to the sauce.

   • Gently stir to combine.

4. Chill:

   • Refrigerate for at least 30 minutes to let flavors meld.

5. Serve:

   • Serve in glasses, bowls, or small cocktail cups.

   • Garnish with lime wedges and serve with tortilla chips or saltine crackers on the side.

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Tips for the Perfect Mexican Shrimp Cocktail

• Shrimp: Don’t overcook—they’ll continue to firm slightly as they chill.

• Spice: Adjust jalapeño or hot sauce to your heat preference.

• Freshness: Use fresh lime juice for the best tangy flavor.

• Presentation: Layer avocado on top to prevent it from browning quickly.

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I can also give a simpler “quick version” using pre-cooked shrimp that’s ready in 10 minutes for a fast, weeknight appetizer.

Do you want that version?