Last Updated on September 8, 2023 by My Back Kitchen
Coctel de camarones, or shrimp cocktail, is a popular dish that originated in Mexico and has become a staple in coastal regions. It showcases the country’s love for fresh seafood and its ability to transform simple ingredients into a burst of flavors. Often enjoyed during warm summer months, coctel de camarones offers a refreshing and satisfying experience for locals and visitors alike.
The star ingredient of coctel de camarones, fresh shrimp, brings a delightful sweetness and tender texture to the dish. Opt for medium to large-sized shrimp, preferably peeled and deveined for convenience.
The tomato-based sauce acts as the foundation for the coctel. It combines the flavors of fresh tomatoes, lime juice, ketchup, and hot sauce, creating a tangy and slightly spicy backdrop that complements the shrimp.
Crisp vegetables add a delightful crunch and refreshing element to the dish. Common additions include finely diced onions, juicy tomatoes, and creamy avocado. These ingredients provide a balance of flavors and textures.
Lime juice and sometimes orange juice are essential components that lend a bright, zesty flavor to the coctel. The citrus juices elevate the taste of the shrimp and add a refreshing tang to the overall dish.
Flavor enhancers like cilantro, jalapeños or serrano peppers, and Worcestershire sauce are often added to the coctel to give it a distinct Mexican flair. These ingredients contribute to the dish’s complexity and add a hint of heat and aromatic notes.
This recipe is the perfect balance of salty, sweet and spicy with just the right amount of citrus. When entertaining, this is one of our families go-to recipes because it is so simple to make for a crowd and is packed full of flavor. Pair with our classic margarita and get ready for a fiesta. Enjoy!
Mexican Shrimp Cocktail
- 1 pound shrimp medium or large – peeled and deveined
- 1 cup Ketchup
- 3/4 cup lime juice freshly squeezed
- 1.5 Tbsp. Worcestershire sauce
- 2 tsp. soy sauce
- 1 Tbsp. olive oil
- 1/4 cup white onion finely chopped
- 1 jalapeño or serrano finely chopped (or more to taste)
- 1/2 cup pimiento-stuffed olives coarsely chopped
- 1/2 cup ripe tomato seeded and chopped
- 2 Tbsp. cilantro leaves chopped
- 1 tsp. dried oregano preferably Mexican
- 1/4 teaspoon kosher salt
- 1/8 tsp. black pepper freshly ground
- 1 avocado pitted and cubed
- Tortilla chips
- Bring a large pot of water to a rolling boil over high heat, add salt as if you were salting the water to cook pasta. Add the shrimp and cook for 1 minute, until the shrimp are fully cooked through and are slightly firm. Immediately drain the shrimp and let cool.
- In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, soy sauce and olive oil. If using large shrimp, cut into bite sized pieces and add into Ketchup mixture. If using small popcorn style shrimp, add them as is to and toss to combine. Add the onion, chile, olives, tomato, cilantro, oregano, salt and pepper, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.
- When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.