Mexican Shrimp Cocktail Recipe -
Mexican Shrimp Cocktail Recipe
  • READY IN 3+ hrs

Mexican Shrimp Cocktail

Recipe by  

"I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    3 hrs 15 mins


  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2007

I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husband's birthday I really wanted this to turn out perfect. Everyone loved it, I got great reviews. The horseradish was my "secret ingredient", but I didn't use as much as the recipe called for. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Also, don't add the avocado until serving time, slice it up and lay it on top.

Most Helpful Critical Review
Sep 02, 2010

As written, this recipe is good. I personally have a problem usually with canned juices and all the unnatural ingredients that go into them. Also preparing horseradish can produce such different degrees of "heat" that I can't see how this can be the same each time without specifying which prepared horseradish. I made it exactly as written twice - the second time to be certain I hadn't mucked up the first time. I then made it a few more times trying different combinations and not using canned or prepared stuff like ketchup. It was a bit better to MY taste with natural products but I never managed to get a "Wow" taste. Maybe when I have a few more hours to experiment, I will try this again, but so far my 3 hours of trials have not substantially improved it.

Aug 05, 2006

Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam juice. I also added a TON of finely chopped fresh celery and double the avacato (adding it right at serving time)so we could use crackers for dipping. This was such a huge hit that my wife took the leftovers to her staff meeting the next day and now I have to send it weekly to her staff meeting. Thank you for the fantastic recipe.

Mar 27, 2008

I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and this recipe is right on with one exception, it needs a finely minced jalapeno (to taste). I also add mroe avocado, but that's not the way you usually get it in the restaurants.

May 16, 2008

This was really good...although I did make a few additions. I added cucumber and a whole lot more clamato juice. I also added a splash of tequila for flavor. Turned out great.

May 01, 2006

I usually don't rate recipes, I just save my favorites. This recipe is so awesome thoguh, I loved it. Couldn't tell enough people about it. Thanks.

Jul 19, 2006

The flavor was good but like others, I felt it was too soupy. I used Bill's Seasoned Ketchup (from this site) & decreased the hot sauce accordingly. I have had this before at a restaurant & think I'll play around w/ it some & see if I can't get it closer to what I was expecting. Next time,I think I'll add just a bit of tequila ( I know that was in the one I had @ the rsetaurant) & maybe decrease the clamato (the clam juice in it adds lots of flavor so I won't omit it entirely) & add a bit of tomato paste to thicken things up some. Might be nice w/ some diced tomatoes too.

Mar 21, 2007

Eat this for breakfast on Sunday mornings, it is the BEST cure for a hangover!! I omit the avocado because I don't care for it and also the horseradish because it is not part of Mexican cuisine; although I imagine it is quite good for those who like horseradish. Serve it with a spoon in those tall parfait glasses for ice cream because it is meant to be eaten like a soup and not a dip.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 295 mg
  • 98%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 711 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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