Feastical

Let’s Dive Into a Bowl of Sunshine: My Ultimate Mexican Shrimp Cocktail

Hey there, friends! Beau here, welcoming you back to my kitchen at Feastical. Today, we’re not just making a recipe; we’re creating a vibrant, shareable, flavor-packed experience. We’re talking about my go-to dish for when I want to impress a crowd without breaking a sweat: Mexican Shrimp Cocktail, or Coctel de Camarones.

Forget everything you know about the tiny, pink, sauce-drowned shrimp cocktail from fancy parties of yore. This is its infinitely cooler, bolder, more refreshing cousin. Imagine plump, juicy shrimp swimming in a zingy, tomato-lime elixir, mingling with crisp cucumber, creamy avocado, and just the right kick of jalapeño. It’s a cross between a chunky salsa, a seafood salad, and the most delicious, drinkable gazpacho you’ve ever had (yes, you spoon it up and sip the sauce – rules are made to be broken!).

This dish is the life of the party. It’s perfect for hot summer days, game-day gatherings, or when you just need a big, bold flavor to wake up your taste buds. It comes together faster than you can say “¡qué rico!” and gets better as it chills, making it the ultimate make-ahead appetizer or light meal. So, grab your favorite chopping board and a big bowl. We’re about to make something that tastes like a beach vacation in a glass. Let’s get to it!

A Beachside Memory & The Birth of a Obsession

My love affair with Coctel de Camarones didn’t start in a fancy restaurant. It began on a sun-bleached plastic stool at a tiny palapa-style shack on a Mexican beach, years ago. The air smelled like salt and grilled fish, and the only menu was whatever the fisherman caught that morning. I ordered the “coctel,” not knowing what to expect.

What arrived was a literal glass goblet, frosty from the ice, overflowing with a crimson treasure. It was served with a spoon, saltine crackers, and a warning to “eat it slow.” One bite – a perfect forkful of shrimp, avocado, and that spicy, tangy sauce – and I was hooked. It was cooling yet spicy, fresh yet deeply savory. I must have eaten three that afternoon. I’ve been trying to recreate that perfect balance of ocean-fresh flavor and street-food soul ever since. This recipe is my homage to that perfect beachside moment. Every time I make it, I’m transported back to that plastic stool, with sandy feet and a totally happy heart.

Gathering Your Flavor Crew: Ingredients & Insights

Here’s your shopping list for this fiesta in a bowl. I’ve added my chef-y notes and swaps so you can make it your own!

• 1 lb medium shrimp, peeled & deveined: The star! You can start with raw or pre-cooked. I prefer raw for maximum tenderness and control. If frozen, thaw overnight in the fridge.
• Kosher salt: For seasoning the shrimp boil. It makes all the difference in bringing out their natural sweetness.
• 1 cup red onion, chopped: Their sharp, peppery bite mellows beautifully in the limey marinade. For less bite, soak your chopped onions in ice water for 10 minutes, then drain.
• 1 cup cucumber, peeled & diced: Our crunch factor! Peeling it ensures no bitterness and a perfect, crisp texture that holds up.
• ½ cup celery, chopped: An underrated hero. It adds a clean, aromatic crunch that’s different from the cucumber. Don’t skip it!
• 1 jalapeño, minced: The gentle heat source. Remove seeds and ribs for “mild,” keep some for “medium,” go all-in for “hot.” Want smokiness? Use a minced chipotle in adobo instead.
• 1 cup chopped tomato: Use Roma/plum tomatoes for less water, or any juicy, ripe tomato you have. This is our fresh fruitiness.
• 1 avocado, diced: The creamy dream. Add it right before serving or mixing to keep it from turning to mush. A ripe Haas avocado is perfect.
• 1 ½ cups tomato juice (or Clamato): The base of our “broth.” Clamato adds a deeper, briny flavor that’s traditional and fantastic. Plain tomato juice works great too. For a smoother sauce, use V8.
• ½ cup ketchup: Trust me! This isn’t for burgers here. It adds body, a touch of sweetness, and that familiar tang that makes the sauce utterly drinkable.
• ¼ cup fresh lime juice: NON-NEGOTIABLE. Bottled juice lacks the bright, fragrant punch. This is the wake-up call for the whole dish.
• 2 tbsp chopped cilantro: The fragrant finish. If you’re part of the “cilantro tastes like soap” club, just leave it out or use a little fresh parsley or oregano.
• Hot sauce to taste (Valentina or Cholula works great): Your personal heat dial. I add a few big dashes of Valentina for its balanced chili-garlic-vinegar flavor. Start small, you can always add more!

Building Your Cocktail, Step-by-Step with Chef Beau

Ready to assemble the magic? Let’s walk through it. I’m right here with you, sharing all my little kitchen hacks.

Step 1: The Shrimp (Your Blank Canvas)
If you’re starting with raw shrimp, bring a pot of well-salted water (it should taste like the sea) to a boil. Have a bowl of ice water ready. Drop the shrimp in the boiling water and cook for just 2-3 minutes—until they turn pink and curl into a loose “C” shape. Chef Hack: Throw a slice of lemon or a bay leaf in the boiling water for subtle flavor. Immediately scoop them into the ice bath. This “shocking” stops the cooking and keeps them snappy. Drain and pat dry. If using pre-cooked shrimp, just give them a quick rinse under cold water and pat dry. Set aside.

Step 2: The Veggie Chorus Line
Get your big, beautiful mixing bowl—this is where the party happens. Chop all your veggies (onion, cucumber, celery, jalapeño, tomato) to a similar, bite-sized dice. Consistency is key here so you get a bit of everything in each spoonful. Add them to the bowl. Chef Hack: I like to mix these veggies with the chilled shrimp now, before the sauce goes in. It lets everyone get acquainted.

Step 3: The “Liquid Gold” Sauce
In a separate bowl or a large measuring cup (easier for pouring!), whisk together the tomato juice, ketchup, fresh lime juice, chopped cilantro, and your chosen hot sauce. Taste it right now! This is your moment. Want more lime? Add it. More heat? Dash away. More tang? A splash of red wine vinegar works wonders. Remember, the flavors will meld and mellow once it hits the cold shrimp and veggies, so season boldly.

Step 4: The Grand Finale Mix
Here comes the fun part. Dice your avocado and gently fold it into the shrimp and veggie bowl. Now, slowly pour your vibrant red sauce over everything. Using a large, gentle folding motion (like you’re turning a page in a book), mix it all together until every piece is beautifully coated. Chef Hack: Avoid aggressive stirring—we want to keep those avocado pieces dignified and intact!

Step 5: The Essential Chill
Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 30 minutes. This isn’t just about getting it cold. This is where the alchemy happens. The salt and acid from the lime and sauce gently “cook” the veggies ever so slightly, the flavors marry, and the whole thing transforms from separate ingredients into a harmonious, craveable dish. An hour or two is even better.

How to Serve This Showstopper

Presentation is half the fun! For that authentic feel, serve it in large margarita glasses, mason jars, or even clear punch bowls. The layers of red sauce, pink shrimp, and green avocado are gorgeous. I love to set out a big communal bowl with a ladle for casual gatherings. Don’t forget the dippers! Classic saltine crackers are a must for scooping. A big basket of sturdy tortilla chips (the restaurant-style ones) is also perfect. For a lighter touch, plantain chips or even endive leaves for a low-carb option. Garnish with extra lime wedges, cilantro sprigs, and a few dashes of hot sauce on the rim for the brave. Serve it cold, serve it with a smile, and watch it disappear.

Make It Your Own: Flavor Twists & Swaps

This recipe is a fantastic playground. Here are a few of my favorite riffs:

• The Surf & Turf: Add ½ cup of finely diced, cooked steak or crab meat alongside the shrimp for a luxurious upgrade.
• Fruit Fiesta: Dice in some ripe mango or pineapple for a sweet-and-spicy tropical vibe. It’s incredible.
• “Bloody Maria” Style: Spike the sauce with 2-3 oz of good tequila or vodka before mixing. Adults only, and absolutely delicious.
• Purely Plant-Based: Swap the shrimp for 2-3 cups of cooked, chilled hearts of palm (sliced into “coins”) or large, meaty chunks of roasted king oyster mushroom. Use all tomato juice, not Clamato.
• Extra Creamy Dreamy: Stir in ¼ cup of Mexican crema or sour cream into the sauce for a richer, tangier, slightly pink dressing.

Beau’s Kitchen Notes & Stories

This recipe has been on quite a journey with me. I’ve made it for fancy potlucks in a crystal trifle dish (got laughs and raves) and for beach picnics straight out of the cooler tub. The biggest lesson? Don’t skip the chill time. I once got impatient and served it immediately—it was good, but the onions were too sharp and the flavors hadn’t yet become friends. The 30-minute wait is the secret ingredient you can’t see. Also, I’ve learned to always make a little extra sauce; people love to slurp it up! This dish is forgiving, fun, and always a hit. It reminds me that the best food isn’t fussy—it’s fresh, full of life, and meant to be shared with good company.

Your Questions, Answered!

Q: Can I make this ahead of time?
A: Absolutely! You can chop all veggies (except avocado) and make the sauce up to a day ahead. Store separately. Cook and chill the shrimp. Combine everything, add the avocado, and chill for at least 30 minutes before serving. It’s actually better on day two, though the avocado will soften.

Q: My sauce seems too thin/too thick. Help!
A: No worries! If it’s too thin (the veggies are floating), add a touch more ketchup or a few tablespoons of tomato paste. If it’s too thick (more like a paste), simply whisk in a splash of extra tomato juice, lime juice, or even a bit of cold water until it’s a soupy, spoonable consistency.

Q: What’s the best way to store leftovers?
A: Cover tightly and refrigerate for up to 2 days. The texture of the cucumber and avocado will soften, but the flavor will still be amazing. I don’t recommend freezing it, as the veggies will turn to mush upon thawing.

Q: Is there a way to make it less spicy for kids?
A: For sure! Omit the jalapeño entirely and use a mild hot sauce (or none at all). You can also serve the hot sauce on the side so everyone can customize their own bowl.

Mexican Shrimp Cocktail (Coctel de Camarones)

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• Author: BeauCollier

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Description

This Mexican Shrimp Cocktail is light, refreshing, and full of bold flavor. Juicy shrimp are mixed with crisp vegetables and a tangy tomato-lime sauce that’s slightly spicy and incredibly refreshing. It’s easy to make, perfect for warm days or gatherings, and even better after chilling. Think of it as a cross between a shrimp salad and a salsa you can eat with a spoon.

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Ingredients

Scale 1x2x3x

• 1 lb medium shrimp, peeled and deveined

• Salt (for cooking shrimp)

• 1 cup red onion, finely chopped

• 1 cup cucumber, peeled and diced

• ½ cup celery, chopped

• 1 jalapeño, minced (optional, to taste)

• 1 cup chopped tomatoes (Roma preferred)

• 1 avocado, diced

• 1½ cups tomato juice or Clamato

• ½ cup ketchup

• ¼ cup fresh lime juice

• 2 tbsp fresh cilantro, chopped (optional)

• Hot sauce, to taste

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Instructions

• Cook the shrimp
  Bring a pot of well-salted water to a boil. Add shrimp and cook for 2–3 minutes, just until pink. Drain and transfer to ice water to stop cooking. Pat dry and chop into bite-sized pieces if desired.

• Prepare the vegetables
  In a large bowl, combine red onion, cucumber, celery, jalapeño, and tomatoes.

• Make the sauce
  In a separate bowl, whisk together tomato juice, ketchup, lime juice, cilantro, and hot sauce. Taste and adjust seasoning.

• Combine
  Add shrimp to the vegetables. Gently fold in the avocado. Pour the sauce over everything and mix gently until well combined.

• Chill
  Cover and refrigerate for at least 30 minutes before serving.

Notes

• Add avocado last to keep it from getting mushy

• For less onion bite, soak chopped onion in cold water for 10 minutes

• Make it ahead (without avocado) for even better flavor

Nutritional Snapshot (A Note from Beau)

Now, I’m not a nutritionist, but I am a believer in eating food that makes you feel good. Here’s a general look at what’s in a serving of this vibrant dish (based on 4 servings). It’s packed with lean protein from the shrimp, healthy fats from the avocado, and a ton of vitamins and antioxidants from all those fresh veggies. It’s naturally low in carbs if you go easy on the crackers. Most importantly, it’s made from real, whole ingredients you can feel great about sharing with your family and friends. Food is fuel, but it’s also joy—and this recipe is brimming with both.

Estimated per serving: Calories: ~220 | Protein: 20g | Fat: 7g | Carbs: 16g | Fiber: 4g

Final Thoughts & A Big Thank You

And there you have it, my friends—my heart-on-a-plate (or in a glass) recipe for Mexican Shrimp Cocktail. It’s more than just a list of ingredients and steps; it’s a celebration of bright flavors, simple techniques, and the pure joy of sharing a great meal. I hope this recipe finds its way to your table on a sunny afternoon, brings laughter to your next gathering, or simply becomes your new favorite thing to make when you’re craving something fresh and fabulous.

Thanks for letting me share my kitchen and my stories with you. Remember, cooking isn’t about perfection—it’s about the love you stir into it. Now, go grab that fork and spoon, and dig into something Feastical!

With a full heart and an empty bowl,
Beau Collier