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    Home > Blog > Appetizers > Mexican Shrimp Cocktail

    Mexican Shrimp Cocktail

    by Jenny Park · Published: Jun 29, 2018 · Modified: Jun 1, 2020

    Jump to Recipe

    Glasses of Mexican shrimp cocktails with saltine crackers and spoons.

    We made Cóctel de Camarónes aka Mexican Shrimp Cocktail, which is perfect for summer because its a nice cold dish. I love shrimp cocktail – and this takes that up a level. I love this recipe because you also get some cucumber, avocado and corn which makes this pretty filling. You can totally make this ahead too if you’re planning to have some people over! Serve with saltines because saltines are the best! But you can use anything from bread to whatever crackers you want :)
    ♥ Teri
    A close up of glasses of Mexican shrimp cocktails with saltine crackers.

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    Glasses of Mexican shrimp cocktails with saltine crackers and spoons.

    Cóctel de Camarónes aka Mexican Shrimp Cocktail

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Chill Time: 30 minutes mins
    Servings: 4

      INGREDIENTS  

    • 1 pound peeled, deveined and cooked jumbo shrimp, halved crosswise
    • ½ seedless cucumber, chopped
    • ¾ cup fresh corn kernels (from 1 cob of corn)
    • ¼ red onion, diced
    • 2 ½ cups tomato juice can use a mix of clam juice and tomato juice if preferred
    • ½ cup fresh lime juice (from about 3 limes)
    • 1 large avocado, peeled, seeded and chopped
    • Salt and pepper to taste
    • queso fresco for garnish
    • saltine crackers for serving

      INSTRUCTIONS  

    • Place shrimp, cucumber, corn, and red onion into a large mixing bowl and toss together.
    • Pour tomato juice and lime juice over the shrimp mixture and gently fold together.
    • Cover and refrigerate mixture for 30 minutes. Fold in avocado and lightly season with salt and pepper.
    • Scoop mixture into 4 cups, spooning any extra liquid over each cup. Top with a light sprinkle of queso fresco and serve with saltine crackers.
    Calories: 260kcal Carbohydrates: 21g Protein: 27g Fat: 9g Saturated Fat: 1g Cholesterol: 286mg Sodium: 906mg Potassium: 861mg Fiber: 5g Sugar: 9g Vitamin A: 865IU Vitamin C: 50mg Calcium: 196mg Iron: 4mg

    June 29, 2018 / 4 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    June 29, 2018 / 4 Comments

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. low and slow

      August 13, 2019 at 10:28 am

      Making this today,glad to see your`e not using Clamato juice which has HFCS.I use Sacramento tomato juice and add shrimp stock made with the shells instead of clam juice and Jalapeno.Love the addition of corn and will add that as well.

      Reply
    2. Kim

      July 29, 2018 at 7:16 am

      Looks amazing! What is the fresh green herb garnished on top?

      Reply
      • Jenny Park

        July 29, 2018 at 11:04 am

        I used micro cilantro, but regular cilantro is just fine!

        Reply
    3. callen

      July 07, 2018 at 3:41 am

      I made this as written except I added chopped cilantro and minced garlic. It was delicious.

      Reply

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