Coctel de Camarones (Mexican Shrimp Cocktail)

Mexican shrimp cocktail

I love to make this spicy shrimp cocktail for Christmas Eve, New Years Eve, and football parties. My mom used to sell Mexican shrimp cocktail at our family grocery store. She would make it daily and sold it in clear plastic cups with a side of saltine crackers. A bottle of Tabasco sat on the counter for customers to spice up their own cup. It was a barrio (neighborhood) favorite. The spicy cocktail sauce made with freshly chopped red onions, cilantro, and avocados is the perfect light and easy appetizer or healthy lunch, especially during hot months.

flour tortilla christmas shapes

I changed up my mom’s original recipe a tad and instead of adding horseradish to spice it up I used chopped green chiles.

Traditionally this shrimp cocktail is served with saltine crackers, but I made Christmas shaped baked flour tortilla chips dusted with taco seasoning or chili powder.

baked flour tortilla chips

The end result is a festive, fresh, colorful, and elegant appetizer that is delicious and easy to prepare anytime of the year.

Mexican shrimp cocktail christmas

Mexican Shrimp Cocktail and Baked Flour Tortilla Chips

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Mexican Shrimp Cocktail:

  • 1/2 cup ketchup
  • 1 1/2 cups vegetable juice, recommend V8
  • 1 to 2 tablespoons chopped green chiles, add more or less according to spicy tolerance
  • Juice of 2 limes
  • 1/2 teaspoon bottled hot sauce, recommend Tabasco
  • 1/8 teaspoon garlic powder
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 pound medium-large shrimp, shelled, deveined, and cooked
  • 1 avocado, pitted, peeled, and finely chopped
  • Saltine crackers or tortilla chips, for serving

Baked Flour Tortilla Chips:

  • 3 flour or spinach tortillas
  • Olive oil
  • Taco seasoning mix or chili powder


Mexican Shrimp Cocktail:

  • Stir together the ketchup, vegetable juice, green chile, lime juice, hot sauce, and garlic powder until well blended. Taste and add more chile or hot sauce if you would like it spicier.
  • Add the onion, cilantro, and shrimp and mix well. Gently stir in the avocado.
  • Cover and refrigerate 2 to 3 hours.
  • Serve in 4-ounce glasses with saltine crackers or tortilla chips.

Baked Flour Tortilla Chips:

  • Using a cookie cutter cut the tortillas with festive shapes.
  • Arrange tortilla shapes in a single layer on a parchment lined baking sheet.
  • Brush shapes with olive oil on both sides and sprinkle seasoning on both sides.
  • Broil for approximately 1 minute on each side. Watch the chips carefully, as they can burn easily.
  • Once the chips are baked, remove from the oven to cool. Chips will continue to crisp as they cool.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Disclosure: A special thanks to Old El Paso for sponsoring this post.