As a kid, I remember the Coctel de Camarones or Mexican Shrimp Cocktail, that my Dad would prepare. And as a kid, I also remember that it was mostly for the adults, lol! We would get a little taste and we were happy as could be. I mean feeding Coctel de Camarones to 8 kids plus 2 adults could get pretty expensive. My family’s recipe was pretty close to this one, minus the Clamato juice. We would use V-8 juice instead and make it really spicy. It’s great as starter for a special meal or as a light meal on it’s own.
Do you remember the first time you cooked shrimp?
I do! I was a nervous wreck! Lol! My family was not accustomed to seafood recipes coming from northern Mexico where beef was the most popular. Trial and error is how I really learned to cook seafood. The first time I cooked shrimp it was definitely overcooked! My friends made excuses on why they couldn’t eat seafood that day, no lie. Who can blame them? Take notes and learn from it. Seafood is not so intimidating anymore.
Don’t get hung up on the ketchup!
Recipes are only a guideline. Not crazy about ketchup in your Mexican shrimp cocktail? Omit it. It will still be delicious. There are different variations on how to prepare coctel de camaron. I have a great spicy recipe for shrimp cocktail with no ketchup on site. It requires more steps because it’s all from scratch, but so worth it in the end.
Simple or dressed up?
I enjoy preparing this recipe with plenty of fresh ingredients, like tomato, onion, serrano pepper, cilantro, cucumber and avocado. It’s like your getting a salad with shrimp. A complete meal! Traditionally we enjoyed the cocktail with saltine crackers, but corn tostadas are delicious as well.
Coctel de Camarones-Mexican Shrimp Cocktail
Ingredients
Ingredients
- 1 pound large uncooked shrimp cleaned and peeled
- 5 cups water for cooking the shrimp
- Salt to taste
- 1 cup ketchup I used a spicy ketchup
- 1 1/4 cups Clamato juice
- 2 cups english cucumber diced
- 1 to 2 serranos minced
- 2 roma tomatoes seeded, diced
- 1/3 cup white onion finely diced
- 1/3 cup cilantro chopped, plus more for garnish
- 1 large avocado diced
- Juice of 3 to 4 key limes
- Salt and pepper to taste
- Valentina or Tapatio hot sauce to taste
- Saltine crackers or tostadas
Instructions
Directions
- Add the five cups of water to a pot. Salt the water to your liking and heat to medium. Once the water comes up to a boil add the shrimp. Poach the shrimp in boiling water for just just 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water, set aside.
- In a large bowl, combine all of the ingredients in the order listed. Taste for salt, pepper and hot sauce. Drain the chilled shrimp and add to the sauce mixture. Cover and chill for 1 hour before serving. Serve with saltine crackers, garnish with more cilantro.
Notes
Reader Interactions
Comments
Trackbacks
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[…] This red sauce ceviche from La Pina en la Cocina is more the type that I saw on menus where I grew up. It’s kinda like a shrimp cocktail and ceviche mix. I DO want to try making this sometime (P.S. she also has a recent Salmon Ceviche that looks amazing!). Coctel de Camarones ~ Mexican Shrimp Cocktail […]
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[…] 2. Coctel de Camarones […]
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[…] This red sauce ceviche from La Pina en la Cocina is more the type that I saw on menus where I grew up. It’s kinda like a shrimp cocktail and ceviche mix. I DO want to try making this sometime (P.S. she also has a recent Salmon Ceviche that looks amazing!). Coctel de Camarones ~ Mexican Shrimp Cocktail […]
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All your recipes are wonderful, they never fail me or my family
Sandra, thank you so much for taking the time to leave me this comment. It really inspires me to try and do the best job possible.
5 cups of water made my coctel very soupy.
The 5 cups of water is for cooking the shrimp. It doesn’t go into the coctel.
Hi Sonya, I’ve made this recipe several times and it’s always delicious and very authentic. One question: how far ahead can this be made? 1 day? or more, or less?
Happy Thanksgiving!
I would not prepare it the day before. Prepare it the same day you ate going to serve it. A few hours ahead is fine.
Hey Sonia!! I love the recipe! I would have to say the longer it sits and gels the better it seems!! What a great recipe!!
I agree! Love it more after a few hours!
So very Wonderful!! I’ll never have to order this favorite again!
Hi Carie! I am so happy you enjoyed the recipe. Thank you for taking the time to leave me a comment.
I made this and I loved it!
I had Coctel de Camarones for the first time and fell in love! This recipe has way more veggies than the restaurant, but the taste was even better!!
I ate this with ritz crackers and saltines. I truly enjoyed both! I will be having this again!
I like a lot of veggies in my coctel. I am so happy you enjoyed the recipe!
Wow! Love it!
Thank you!!
this really hit the spot! I added double the tomatoes because I couldn’t help myself
Hi Rose! I am so happy you enjoyed the recipe!
I prepared all the ingredients separately mixed all the chopped veggies together kept the shrimp the cocktail sauce and the veggies separate and assembled at the last minute and it was a huge hit. This also allowed me to customize for everyone attending.
That’s a great idea Fred! Thank you for taking the time to send me some feedback on the recipe!
This is absolutely delicious!!!!! I just prepared and soooo very excited to have for dinner this evening. Thank you for this wonderful recipe!!
Thank you Stephanie! I am so happy you enjoyed the recipe!
Hi do I have to use the Serrano peppers?
Hi Adrian, on the instructions, number 2. Add all of the ingredients in the order listed. That includes the serrano peppers.
This is the absolute best recipe I’ve come across for coctel de camarón! It was so easy and my husband and I enjoyed it over lunch, he absolutely loved it!! This recipe is an absolute must for anyone wanting to make this dish. Sonia, thank you so much for sharing this incredible recipe, I no longer have to buy this because it’s so easy and every bit of flavor that should be there is there!
Thank you Jessica for taking the time to comment. I really appreciate it! I love this recipe and have been preparing it for many years now!
Hi I just want to say great recipe is great. But no you don’t need the serranos peppers. I made it for my husband who really doesn’t like too spicy without them and he loved it.
For my taste, I do need the chile serrano. That’s how I grew up enjoying coctel de camarones. I would be reaching for the hot sauce if there were no chile in there. That’s the beauty of cooking at home. I always encourage my followers to make the recipes their own. Have fun!
Hi Sonia, I love your blog! Very authentic recipe! I would like to ask if there is any substituion for ketchup? I find it too sweet! I would like to make this spicier and not as sweet… any suggestions?
Hi Terri! You can just leave the ketchup out. Some people only use clamato or add some spicy V8 juice. Here is a more authentic recipe with no ketchup https://pinaenlacocina.com/spicy-mexican-shrimp-cocktailwith-no-ketchup/
Just made this and it tastes like I am on vacation! Great recipe! Thank you for sharing it.
Thank you Jen!
THIS WAS SO GOODD it doesn’t even make it passed an hour
Wow! That is , like wow! I am so happy you all enjoyed the coctel de camarones!
The sugar in the ketchup ruined this recipe, I’m going to try rinsing the sauce off and remaking it, I almost couldn’t eat it.
I’ve had this dish in Guadalajara, Tonala and Telacapaque, never was it sweet.
We are not in Mexico. The ketchup is optional Mike. I have another recipe with no ketchup. A lot of people enjoy this version. It’s all good! Have a blessed day!