By July 5, 2014 1 Comments Read More →

Coctel de Camarones / Mexican Shrimp Cocktail

cocktail 3

It’s been ridiculously hot here this summer. When it’s 106 degrees, I have no desire to cook. The other day, I was searching to see what ingredients I had on hand for a cold dinner. I had lots of tomatoes in my garden, several avocados in my veggie bin, and shrimp in my freezer. I thought to myself, hey, maybe I could whip up some coctel de camarones, aka Mexican shrimp cocktail. I’d had this dish in Mexican restaurants, but never made it myself. Of course, the first thing I did was get on the internet and look for a recipe. I found a great youtube video by Eloise Lorenzo.

cocktail ingr.

I had everything Eloise used in her recipe except the tomato juice. My garden tomatoes were very juicy, so I figured I could get along without it. I’m sure some of you are thinking you might not care for Clamato juice. What’s that saying? “Don’t knock it until you’ve tried it.” It doesn’t taste anything like clams or fish. It’s tastes like tomato juice with zesty spices. It’s light, refreshing and delicious.

c pico

I started with chopped tomatoes, white onion, cilantro and jalapeno pepper. I did not use any particular measurements; I just made it as I would a fresh salsa. Then I tasted it to make sure the flavors were balanced.

c mix

I added the Clamato juice, and a squeeze of ketchup. I wanted it to be kind of soupy. Since the weather was so hot, I figured Richard and I could do with the extra liquid. I seasoned the tomato mix, to taste, with fresh lime juice, salt and pepper and hot sauce. Then I added chunks of avocado and chopped shrimp.

cocktail 5

I chilled both the shrimp mix and my serving bowls in the fridge.

Side notes: After I had taken my pictures, I put the shrimp cocktail back in the refrigerator to chill a bit more before I served it for our dinner. When I tasted it to see if it was cold enough, I realized I wanted more avocado in it. I ended up adding another whole avocado. So, I recommend that you keep tasting the shrimp cocktail as you make it and adjust the ingredients to suit yourself. Some recipes that I looked at online added diced celery and cucumber. If you want your shrimp cocktail to be crunchy, then you could try adding it.

colby jack cheese

In Mexican restaurants, coctel de camarones is served as an appetizer with soda crackers. Since this was our dinner meal, I wanted to have something a little more substantial. I was fortunate to have a chunk of good old fashioned deli-style Colby Jack cheese from my local grocer.

c tortilla

I toasted up some tortillas, then added some shredded cheese and green chilies to make quesadillas.

cocktail 4_edited-1

What a dinner this turned out to be! Chunks of chilled shrimp and avocado in a cold, spicy, tomato salsa broth, that’s delightful. Add crispy, cheesy quesadillas, ice cold beer, and a garden setting, that’s fabulous!


Coctel de Camerones / Mexican Shrimp Cocktail

A spicy, fresh tomato salsa with luxurious shrimp and avocado.


  • tomato, chopped
  • white onion, diced
  • fresh cilantro, chopped
  • jalapeno or serano pepper, diced
  • Clamato juice
  • tomato juice
  • ketshup (a little squeeze)
  • fresh lime juice
  • salt and pepper
  • hot sauce
  • avocado, diced
  • cooked shrimp, chopped


Step 1. Mix the ingredients to taste. Chill. serve in chilled cocktail glasses.

Special Notes:

I did not list specific amounts for the ingredients. I make this like I do a salsa, by look and by taste. If you want your shrimp cocktail to be crunchy, add diced celery, and cucumber.


1 Comment on "Coctel de Camarones / Mexican Shrimp Cocktail"

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  1. Margie schaefer says:

    Ok, I’m going to make this. It looks Devine. I won’t have time to try it until this coming weekend because I’m going camping in Denali park! Wohoo! Gary is going love this.

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