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Glasses of Mexican shrimp cocktails with saltine crackers and spoons.

Cóctel de Camarónes aka Mexican Shrimp Cocktail

Teri & Jenny
5 from 2 votes
Prep Time 15 mins
Chill Time 30 mins
Servings 4
Calories 260 kcal


  • 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


  • 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: 260kcalCarbohydrates: 21gProtein: 27gFat: 9gSaturated Fat: 1gCholesterol: 286mgSodium: 906mgPotassium: 861mgFiber: 5gSugar: 9gVitamin A: 865IUVitamin C: 50mgCalcium: 196mgIron: 4mg
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