Mexican Shrimp Cocktail

This recipe for Mexican shrimp cocktail (coctel de camarones) is fresh shrimp tossed in a homemade sauce with red onion, avocado, cilantro and jalapeno. It's a light and refreshing appetizer that's perfect for any party!

Course Appetizer

Cuisine Mexican

Prep Time 20

Cook Time 1

Total Time 21

Servings servings

Calories 122kcal

Author Sara Welch

Ingredients

1 1/2 pounds cooked shrimp
1 cup avocado diced
1/3 cup red onion very thinly sliced
1 jalapeno seeds and ribs removed, then finely diced
1/2 cup cilantro leaves chopped
1/4 cup lime juice
3/4 cup tomato sauce
1/2 cup ketchup
2 tablespoons orange juice
salt and pepper to taste
For garnish: lime wedges

Instructions

Place the shrimp, avocado, red onion, jalapeno and cilantro in a large bowl.
In a small bowl, whisk together the lime juice, tomato sauce, ketchup, orange juice, salt and pepper.
Pour the sauce over the shrimp and toss to coat evenly. Serve, garnished with lime wedges if desired.

Notes

Make ahead directions: Follow the recipe as directed, but omit the avocado. Cover and refrigerate for up to 6 hours. Stir in the avocado right before serving.
I typically use medium sized shrimp in this recipe. Look for the 41-50 count or 51-60 count at the grocery store.

Nutrition