Mexican Shrimp Cocktail

Cóctel de Camarones


Preparation info

  • Difficulty


  • 4 to 6


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

My mother used to make this spicy shrimp cocktail for Christmas Eve or New Years Eve parties. She also used to sell her Mexican shrimp cocktail at our family grocery store. She would make it daily and sold it in clear plastic cups with a side of saltine crackers. A bottle of Tabasco sat on the counter for customers to spice up their own cup. It was a barrio (neighborhood) favorite. The spicy cocktail sauce made with freshly chopped red onions, cilantro, and avocados is the perfect light and easy appetizer or healthy lunch, especially during hot months.


  • ½ cup ketchup
  • cups vegetable juice (recommend V8)
  • 1 to 2 tablespoons horseradish (add more or less according to spicy tolerance)
  • Juice of 2 limes
  • ½ teaspoon bottled hot sauce (recommend Tabasco)
  • teaspoon garlic powder ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro
  • 1 pound small shrimp, shelled, deveined, and cooked
  • 1 avocado, pitted, peeled, and finely chopped
  • Saltine crackers or tortilla chips, for serving


Stir together the ketchup, vegetable juice, horseradish, lime juice, hot sauce, and garlic powder until well blended. Taste and add more horseradish or hot sauce if you would like it spicier.

Add the onion, cilantro, and shrimp and mix well. Gently stir in the avocado.

Cover and refrigerate 2 to 3 hours.

Serve in 4-ounce glasses with saltine crackers or tortilla chips.