Mexican Shrimp Cocktail

Ditch the usual American shrimp cocktail sauce that is typically served with horseradish sauce, and give this one a try. Shrimp cocktail is usually served as an appetizer, and typically found during cocktail parties, brunches, or during holiday parties. However, there is something to be said about Mexican shrimp cocktail.

Mexican Shrimp Cocktail Recipe

I recall about ten years ago, my buddy Adam said you have to try the caldo de camaron at a local restaurant in Milwaukee. I listened, but never really thought about it. My first reaction was shrimp in a cocktail glass? What the heck did I know. While living in Dallas, Texas and frequenting some very local Mexican restaurants (meaning I was the only Caucasian), I noticed that the majority were being served huge margarita glasses filled with seafood and a cocktail sauce. The light should have came on at that time, like ‘hey Caucasian, order that!’ but that was not the case. It was not until recently where caldo de camarones made it to my table. After all, my son loves shrimp, and this was a good test to see if he would enjoy the wonderful, and simple flavors.


  • 15 small cooked shrimp per glass (41/50s or 51/60s)
  • 1/2 cup of ketchup
  • 1/4 cup of orange juice
  • juice of 1/4 of lime
  • 2 tbsp fresh cilantro, finely chopped
  • 3 tbsp red onion, finely chopped
  • generous dashes of your favorite hot sauce (I used Cholula Chili Garlic)
  • Avocado, diced (optional)

Basic ingredients yield amazing flavors, and the presentation is just another step in the right direction.

Begin by mixing the juice and ketchup until the ketchup breaks up and becomes smooth with the orange juice. Add the remaining ingredients, excluding the shrimp. Add in your cooked and cooled shrimp, and mix well. Add this to your serving glass, and garnish with a lime wedge, and diced avocado.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts to “Mexican Shrimp Cocktail”

  1. I tried your recipe out on a group of friends last night and they absolutely loved it!! So easy and bursting with flavors, we all agreed that the sauce over the shrimp left a delicious buzz on our tongues. Thanks for the recipe! The only addition I made was a dash or two of Worcestershire sauce.

  2. I love this recipe, but I found a few substitutes for a few of the ingredients. Instead of using ketchup and cholula, I use Mott’s “clamate picante” juice. It gives it a nice spicy flavor. I only use lime and no orange juice. I also added diced cucumber which gives it a nice fresh crunch!!


  3. Love this recipe! However i wanted to know is there anyway to recreate it with tilapia? My husband is alergic to shrimp and if i could figure out a way to do it with tilapia I’m sure it’s something we could both enjoy.

    1. Hi Yessy. I do not see why you could not recreate this with tilapia. I’ve never tried, but you could probably poach the tilapia and cool it off, then place in the cocktail. Let me know how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *