Shrimp Cocktail
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I remember the first time I made this shrimp cocktail for a summer family get-together — it disappeared in minutes. Bright lime, crunchy cucumber, creamy avocado and a spicy, tangy dressing make this a no-fuss starter or light main that’s always crowd-pleasing. It’s simple enough for weeknights, festive enough for parties, and flexible if you want to dial the heat up or down. If you’re planning a casual spread, consider pairing it with easy nibbles and sweets like those in our 14 best-ever Halloween dessert recipes for a playful dessert follow-up.
Why you’ll love this dish
This shrimp cocktail balances bright acidity, fresh herbs and a touch of spice. It’s quick to assemble once the shrimp are cooked, and it travels well to potlucks. It’s also budget-friendly when shrimp go on sale and can be prepped ahead for stress-free entertaining.
"Perfect for summer gatherings — refreshing, zesty, and everyone asks for the recipe." — a fan who served this at a backyard barbecue
Why make it at home rather than buying premade? Homemade lets you control the heat, salt, and freshness. You’ll taste the difference with ripe avocado, crisp cucumber, and freshly squeezed lime.
How this recipe comes together
- Cook and chill the shrimp (or use pre-cooked).
- Dice the vegetables and herbs.
- Whisk together a lime-Clamato-salsa dressing.
- Gently toss everything, chill for 30 minutes, then serve with tostadas or crackers.
This quick overview helps you see the flow: cook → chop → dress → marinate → serve.
What you’ll need
- 1 kilogramo de camarones grandes, cocidos y pelados (about 2.2 lb cooked large shrimp) — tails removed.
- 2 tomates medianos, picados en cubitos.
- 1 cebolla morada grande, finamente picada.
- 1 pepino grande, pelado y picado en cubitos.
- 1 aguacate grande, cortado en cubitos.
- 1 taza de cilantro fresco, picado.
- 1 taza de jugo de limón (freshly squeezed for best flavor).
- 1 taza de jugo de tomate (Clamato). (Substitute tomato juice + a splash of Worcestershire if you don’t have Clamato.)
- 1 taza de salsa de tomate (ketchup or Mexican salsa roja works).
- 1/4 taza de salsa picante (adjust to taste; use your favorite hot sauce or salsa).
- Sal al gusto.
- Pimienta negra molida al gusto.
- Tostadas de maíz o galletas saladas para acompañar. (If you’d like homemade crackers on the side, try this simple 2-ingredient homemade crackers as a crunchy accompaniment.)
Notes: Use firm-ripe avocado to avoid mushiness. If using frozen shrimp, thaw in the fridge overnight and pat dry before tossing.
Step-by-step instructions
- Prepare the shrimp. Rinse shrimp and remove shells and tails if present. If raw, bring a pot of salted water to a boil and cook shrimp a few minutes until opaque and pink. Internal temp should reach about 63°C (145°F). Immediately transfer to an ice bath to stop cooking, then drain and chill.
- Combine the mix-ins. In a large bowl, add the chilled shrimp, diced tomatoes, chopped red onion, cucumber, avocado, and cilantro. Toss gently to combine.
- Make the dressing. In a separate bowl, whisk together lime juice, Clamato (tomato juice), salsa de tomate, and hot sauce. Season with salt and freshly cracked black pepper. Taste and adjust heat or acidity.
- Marinate. Pour the dressing over the shrimp and vegetables. Fold gently until everything is coated. Refrigerate for at least 30 minutes so flavors meld. (If you’re short on time, 15 minutes still tastes great.)
- Serve. Spoon into individual glasses or a large serving bowl. Offer tostadas de maíz or saltine-style crackers on the side.
Short, active sentences keep the process easy to follow. The key actions are cook, chill, combine, dress, and marinate.
Best ways to enjoy it
Serve chilled in cocktail glasses for an elegant appetizer or on a shallow platter for family-style sharing. Top each serving with an extra cilantro sprig, a lime wedge, and a few dashes of hot sauce for presentation. For heartier bites, place a spoonful on tostadas and add a sprinkle of crumbled queso fresco. If you’re planning a themed party, browse creative snack ideas like those in this roundup of 28 delicious Halloween food ideas for your celebration to build a festive menu.
Pairings: crisp Sauvignon Blanc, a light pilsner, or agua fresca (cucumber-lime) all complement the cocktail’s acidity.
Storage and reheating tips
- Refrigerate leftovers promptly in an airtight container. Consume within 24–48 hours for best texture and safety. Shrimp and acidic dressings can start to degrade after a day.
- Avoid freezing this prepared cocktail because avocado and fresh vegetables become mushy when thawed. If you must freeze, freeze cooked shrimp alone (shelled) in a vacuum bag up to 2 months; thaw in the refrigerator before mixing into fresh vegetables and dressing.
- Do not leave the shrimp cocktail out at room temperature for more than two hours (one hour if it’s over 32°C / 90°F). This prevents bacterial growth and keeps everyone safe.
Pro chef tips
- Don’t overcook shrimp: cook just until opaque and firm. Overcooked shrimp turn rubbery. Use an ice bath to stop cooking immediately.
- Taste the dressing before adding to the bowl. Lime, Clamato and ketchup balance differently depending on brands—adjust salt, hot sauce, and lime accordingly.
- Hold back some avocado and cilantro for garnish so the presentation stays fresh-looking.
- If you want crunch without tostadas, add thinly sliced jicama or a handful of toasted pepitas to the bowl just before serving.
- To reduce bitterness from raw onion, rinse chopped red onion under cold water for a minute and drain before adding.
Creative twists
- Tropical twist: add diced mango and swap half the lime for orange juice.
- Smoky heat: stir in a teaspoon of chipotle in adobo to the dressing.
- Colombian style: serve with boiled corn kernels and a splash more lime; add sliced hard-boiled egg for richness.
- Vegetarian: replace shrimp with hearts of palm or cooked chickpeas and keep the dressing for a zingy vegetable cocktail.
- Ceviche-style: if you prefer cured shrimp, use thin raw shrimp cutlets and marinate briefly in lime (use caution and ensure shrimp quality).
Your questions answered
Q: Can I make this ahead of time?
A: Yes — assemble and chill up to 24 hours ahead. Add avocado close to serving time if you prefer minimal browning. Marinating longer than a few hours can make some vegetables soggy.
Q: How spicy will it be with 1/4 cup hot sauce?
A: That amount gives a noticeable kick for most palates. Start with half, taste, then add more. You can also offer extra hot sauce on the side.
Q: Can I use raw shrimp and "cook" them in lime (ceviche method)?
A: Traditional ceviche cures thin pieces of raw seafood in acid, but it requires very fresh, sushi-grade shrimp and strict food-safety practices. If unsure about seafood quality, cook the shrimp first.
Q: How long will leftovers keep?
A: Best eaten within 24–48 hours. Shrimp texture declines and avocado browns over time.
Q: What if I don’t have Clamato?
A: Use tomato juice with a dash of Worcestershire sauce and a pinch of celery salt as a substitute.
Conclusion
For a classic Mexican-style take, compare notes with this Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo …) that highlights traditional proportions and garnishes. If you want a cozy blog perspective with variations and photos, see the home-cook version at Coctel de Camarones ~ Mexican Shrimp Cocktail – La Piña en la …. For a Colombian spin and serving suggestions, check out this COCTEL DE CAMARONES COLOMBIANO write-up. And for a restaurant-style presentation idea, take inspiration from this plated version at Coctel de Camarones – Stone Werks Big Rock Grille – American ….
Enjoy making it your own — small tweaks to acidity, heat, and garnishes let this shrimp cocktail fit any occasion.
Shrimp Cocktail
Ingredients
Method
- Rinse shrimp and remove shells and tails if present. If raw, boil shrimp in salted water until opaque and pink (internal temp should reach 63°C/145°F). Transfer to an ice bath, drain, and chill.
- In a large bowl, combine chilled shrimp, diced tomatoes, chopped red onion, peeled cucumber, avocado, and cilantro. Toss gently.
- In a separate bowl, whisk together lime juice, Clamato, salsa de tomate, and hot sauce. Season with salt and pepper. Adjust seasoning and heat to taste.
- Pour the dressing over the shrimp and vegetable mixture. Fold gently to coat. Refrigerate for at least 30 minutes to meld flavors.
- Spoon shrimp cocktail into individual glasses or a large serving bowl. Serve with tostadas or crackers on the side.
