Last Updated on August 12, 2025 by Casia Valdés
This vibrant Mexican Shrimp Cocktail is all about big flavors—tender shrimp, crunchy vegetables, zesty citrus, and a flavorful tomato-based broth. Served chilled or at room temperature, it’s a refreshing appetizer that works just as well for a warm summer party as it does for a festive winter gathering.
Table of Contents
Why You’ll Love This Mexican Shrimp Cocktail
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Fresh, bold flavors from shrimp, citrus, and spices
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Contrast of crisp vegetables and creamy avocado
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Bright and refreshing—a perfect palate cleanser or starter
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Easy to prep ahead and customize
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Great for summer get-togethers or holiday parties
Ingredients
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2 lbs jumbo shrimp, peeled and deveined
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2 celery stalks, thinly sliced
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1 jalapeño, seeded and finely chopped
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1 cucumber, chopped
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2 avocados, peeled, pitted, and chopped
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2 generous handfuls fresh cilantro, chopped
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½ small white or yellow onion, finely chopped
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Zest and juice of 2 limes
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Zest and juice of 1 orange
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11.5 oz can tomato juice
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½ cup tomato sauce
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2 garlic cloves, grated
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Hot sauce, to taste
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Salt and pepper, to taste
Instructions
Step 1: Cook the Shrimp
Bring a large pot of water to a boil. Add shrimp and cook just until they curl into a loose “C”—about 2–4 minutes depending on size. Drain and immediately submerge in ice water to stop cooking. Once cooled, cut into bite‑sized pieces.
Step 2: Combine the Fresh Ingredients
In a large bowl, combine the cooked shrimp with sliced celery, jalapeño, cucumber, diced avocado, chopped cilantro, and finely chopped onion.
Step 3: Mix the Cocktail Base
In a separate bowl, whisk together lime juice and zest, orange juice and zest, tomato juice, tomato sauce, grated garlic, hot sauce, salt, and pepper.
Step 4: Combine & Chill
Pour the cocktail base over the shrimp and veggies. Stir gently to coat. Cover and refrigerate for at least 1 hour to let flavors meld.
Serving Ideas
Serve your shrimp cocktail chilled in individual lime bowls, cocktail glasses, or small bowls with tortilla chips on the side. Enhance the experience with:
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Crackers or saltine chips
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Tostadas or small tostada shells
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A crisp salad or fresh fruit platter
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Mexican beer or a margarita on the rocks
Tips & Variations
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Adjust heat: Add more or less jalapeño and hot sauce to suit your spice preference.
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Swap juices: Use grapefruit juice instead of orange for a sharper tang.
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Seafood mix: Include cooked crab, octopus, or scallops for more variety.
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Add mango or pineapple: For a sweet‑tart twist and tropical flair.
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Make dairy-free: This recipe is already naturally dairy-free and gluten-free.
Storage & Make-Ahead Suggestions
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Chill the cocktail for 1 hour before serving. You can also prepare it early in the day and refrigerate overnight.
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Store leftovers in an airtight container for up to 2–3 days.
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Avoid freezing due to avocado texture changes; consume fresh for best quality.
FAQs
Can I use frozen shrimp?
Yes—just thaw completely and pat dry before boiling.
Is this recipe very spicy?
It’s mildly spicy, thanks to jalapeño and hot sauce. Adjust heat to taste.
Can I skip the avocado?
Absolutely! The cocktail will still be delicious—just add avocado when serving if preferred.
What’s the difference between Mexican and traditional shrimp cocktail?
Mexican shrimp cocktail (coctel de camaron) is tangier and includes fresh vegetables like celery, cucumber, avocado, and citrus—you won’t serve it with horseradish or ketchup like the American shrimp cocktail.
Final Thoughts
This Mexican Shrimp Cocktail is a gorgeous marriage of flavor, texture, and refreshing ingredients. Tangy citrus, savory tomato broth, crisp vegetables, and creamy avocado–wrapped around tender shrimp—it’s comfort and lightness in one bowl. Whether you’re hosting a summer barbecue or looking for a festive appetizer that travels well, this cocktail checks all the boxes.
Take a bite, sip your margarita, and taste why this beloved Mexican dish is a crowd favorite all year round.
Mexican Shrimp Cocktail
Ingredients
Method
- Step 1: Cook the Shrimp
- Bring a large pot of water to a boil. Add shrimp and cook just until they curl into a loose “C”—about 2–4 minutes depending on size. Drain and immediately submerge in ice water to stop cooking. Once cooled, cut into bite‑sized pieces.
- In a large bowl, combine the cooked shrimp with sliced celery, jalapeño, cucumber, diced avocado, chopped cilantro, and finely chopped onion.
- In a separate bowl, whisk together lime juice and zest, orange juice and zest, tomato juice, tomato sauce, grated garlic, hot sauce, salt, and pepper.
- Pour the cocktail base over the shrimp and veggies. Stir gently to coat. Cover and refrigerate for at least 1 hour to let flavors meld.
