Mexican Shrimp Cocktail (Coctel de Camarón)

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A refreshing coastal Mexican classic, this chilled shrimp cocktail features tender poached shrimp swimming in a tangy tomato-lime sauce loaded with crisp onion, cilantro, jalapeño, and creamy avocado. Traditionally served in a tall glass with saltine crackers on the side, it is the ultimate warm-weather appetizer from the Gulf and Pacific coasts.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 14 gSugar
• 24 gProtein
• 1120 mgSodium
• 680 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the shrimp

• 1 lb large raw shrimp, shell on (about 21–25 count)
• 1 tsp kosher salt
• 1/2 tsp whole black peppercorns
• 2 bay leaves
• 1/2 tsp dried Mexican oregano

For the cocktail sauce

• 1 cup cold clam and tomato juice (Clamato)
• 1/2 cup ketchup
• 1/3 cup fresh lime juice (about 3 limes)
• 1/4 cup finely chopped white onion
• 2 tbsp finely chopped fresh cilantro
• 1 small jalapeño, finely minced (seeds removed)
• 1 tsp prepared horseradish
• 1/2 tsp hot sauce, plus more to taste
• 1/2 tsp kosher salt, plus more to taste

For garnish and serving

• 1 small ripe avocado, diced
• 1/2 cup finely chopped white onion
• 2 tbsp chopped fresh cilantro
• 4 lime wedges
• Saltine crackers, for serving
• Tajín or chili-lime salt, for rimming the glasses (optional)

Directions

1. Prepare an ice bath: fill a large bowl with ice and cold water. In a medium pot, combine 4 cups water, salt, peppercorns, bay leaves, and oregano; bring to a boil over high heat.
2. Add the shell-on shrimp to the boiling water and cook for 2–3 minutes, just until they turn pink and curl tightly. Immediately drain and transfer to the ice bath to stop cooking; chill 5 minutes, then peel and devein, leaving tails on if desired.
3. In a large mixing bowl, whisk together the Clamato, ketchup, lime juice, horseradish, hot sauce, and salt until smooth. Stir in the chopped onion, cilantro, and minced jalapeño. Taste and adjust salt and heat.
4. Add the chilled shrimp to the sauce and gently toss to coat. Cover and refrigerate for at least 15 minutes (up to 2 hours) so the shrimp absorb the flavors.
5. If using, rim four tall glasses with lime and dip into Tajín. Spoon the shrimp and sauce into each glass, dividing evenly.
6. Top each cocktail with a generous spoonful of diced avocado, extra chopped onion, and cilantro. Serve immediately with lime wedges and a stack of saltine crackers on the side.

Cook’s Notes

• For the best texture, chill the cooked shrimp thoroughly before mixing into the sauce—warm shrimp will wilt the onion and turn the avocado mushy.
• Use freshly squeezed lime juice rather than bottled; bottled juice tastes flat and metallic against the sweet Clamato base.
• For a richer, more traditional Campeche-style coctel, swap half the ketchup for an equal amount of Mexican tomato juice (Jumex or similar) and add a splash of olive brine.
• If you can find them, sweet pink Gulf shrimp need far less seasoning than larger Pacific or farmed varieties—taste the sauce before adding extra salt.
• Serve in a frosted glass or chilled goblet for an extra-refreshing presentation; the cold glass keeps the cocktail crisp for longer at the table.

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