Mexican Shrimp Cocktail (Coctel de Camarón)

Mexican Shrimp Cocktail
🇲🇽 🍤 🌶️ 🥒 🍋‍🟩
Coctel de Camarón

This Mexican Shrimp Cocktail came together on a warm Las Vegas afternoon when something cool, bright, and satisfying sounded far more appealing than a heavy meal. Chopped shrimp are folded into a zesty chili-lime sauce with finely diced white onion, jalapeño, sweet cherry tomatoes, and crisp cucumber. A small amount of olive oil gives the sauce a soft, almost dressing-like body that clings nicely to the iceberg.

Presented in cocktail goblets over shredded iceberg lettuce, it’s a chilled, refreshing dish that feels perfect for a light lunch, casual starter, or warm-weather entertaining. Crisp crackers on the side complete the experience.

Mexican Shrimp Cocktail Recipe

Ingredients

Sauce

1 c. Heinz chili sauce
1/4 c. fresh lime juice
1 T. Worcestershire sauce
2 t. olive oil
A few dashes Tabasco sauce, to taste
1/4 c. finely diced white onion
1 jalapeño, finely diced
1 c. cherry tomatoes, diced
1/3 c. finely diced cucumber
Salt and freshly ground black pepper, to taste

Shrimp

1 lb. cooked shrimp, chopped into large bite-sized pieces

For Serving

2 c. shredded iceberg lettuce
Crackers

Method

In a large bowl, whisk together the chili sauce, lime juice, Worcestershire sauce, olive oil, and Tabasco.

Add the white onion, jalapeño, cherry tomatoes, and cucumber. Season lightly with salt and pepper.

Fold in the shrimp and stir gently until evenly coated. Cover and refrigerate for at least 30 minutes to chill and allow the flavors to meld.

To serve, divide shredded iceberg lettuce among cocktail coupes. Spoon the shrimp cocktail over the top and finish with plenty of sauce.

Serve chilled with crackers on the side.