Mexican Shrimp Cocktail

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Coctel de Camarones in clam and tomato juice cocktail with shrimp, tomatoes, onions, cucumber, cilantro, and jalapenos. This Mexican shrimp cocktail is really addictive and refreshing! For the greatest Mexican tastes, serve with tostadas or saltine crackers!



1 medium white onion
6 large cloves garlic, coarsely chopped
2 tablespoons salt, plus more to taste
1 tablespoon freshly ground black pepper
1 pound large shrimp (16-20 count), peeled, deveined and tails removed except for 6 to go on top as garnish
¾ cup ketchup
¾ cup clam juice
2 to 3 tablespoons lime juice (or to taste)
Mexican hot sauce, to taste
½ small jicama, peeled and diced (about 1 cup)
½ large English cucumber, diced (about 1 cup)
2 medium avocados, peeled, pitted and chopped
1 cup chopped cilantro, loosely packed
lime wedges, for serving
cilantro sprigs, for serving


Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.
Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.
Combine ketchup, clam juice, lime juice and hot sauce.
In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.
Pour dressing over shrimp and vegetable combination, toss to coat.
Serve in large, wide-rimmed glasses with a shrimp on top. Garnish with a lime wedge and cilantro springs.

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