Mexican Shrimp Cocktail Recipe

I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husband's birthday I really wanted this to turn out perfect. Everyone loved it, I got great reviews. The horseradish was my "secret ingredient", but I didn't use as much as the recipe called for. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Also, don't add the avocado until serving time, slice it up and lay it on top.

Looked for a recipe that mimics what I had in hometown Mexican resturant. This is the one! I followed the directions and then added one package of frozen octopus (4). Prepared the octopus by boil cooking with seasons, drain, cut up in bite size pieces & toss on grill mat for about 5 mins. Comes out tender. Then stir octopus into cocktail.

This is OUTSTANDING!!!!! A good friend of mine made this for me last week, and I had to have the recipe. I made this last night, and my Husband & Sister went crazy they liked it so much!! I substituded Heinz chili sauce for the ketchup, added some chopped English cucumber and the 3 of us ate the entire bowl. I served it with tortilla chips and tacos, and made us some churros for dessert. Anyone that enjoys the taste of Latin American food and those types of spice combinations may really enjoy this!! It is an excellent summertime meal, especially when fresh produce is in season for those of us who live up North. I did add several diced fresh Campari tomatoes which gave it a refreshing little boost, but personally I will enjoy this year round as I found the flavor profile left me wanting more!! Thank you for this recipe, we truly enjoyed it

I made it today and it was delicious! One step I added was to boil the shrimp shells (the shrimp meat removed) with Old Bay Seasoning until there was about 4 tablespoons of liquid left which I added to the final product. There is a lot of flavor in those shells which, in turn, gave such a good flavor to the cocktail. This recipe is really good and easy.

Absolutely love this recipe, been making it for years. I also add chopped english cucumber and diced celery, Heinz Chili sauce instead of ketchup and and use Zing Zang Bloody Mary Mix instead of or combined with Clamato. The horseradish is a must! I ladle into small clear shot glasses for an easy party pick up (for a large crowd) and it gets rave reviews every time I make it.

This recipe is fantastic! I was looking for seafood appetizers for Christmas for my family, and stumbled upon this gem. While on its own it is a great recipe, I was looking for a more authentic latin flavor, instead of crushed garlic I thinly sliced four garlic cloves (garlic keeps its flavorful juice better and looks more elegant in thin slices), and used regular tomato juice simmered with fajita seasoning and bay leaves, and chilled before pouring over the shrimp, cilantro leaves, diced onion and garlic. I decided against ketchup and horseradish, instead adding just a dash of cocktail sauce, and quartering a handful of cherry tomatoes in, about seven or eight, and then stirred in a bit of chili powder, cumin, sea salt, cracked pepper, basil, and oregano. To finish, I replaced lime juice with the juice of one actual lime and scraped pulp, along with the zest of the lime along with very delicately sliced avocado. Chilled overnight the flavors meld perfectly.

Loved it, made some last night with fresh from the coast shrimp. Had to clean it before cooking, but hey it was well worth the wait. It is so much better if you fix the night before & eat the next day. Wow. I did not add the hot sauce, I used jalapenos in place of hot sauce. V8 clamato & tomato juice worked for me. This definitely will be a regular fix for me. Thanks!!

I used Mr T's hot Bloody Mary mix for the clam-tomato juice and marinated all together overnight. I served it in medium sized plastic cups with medium shrimp hanging on sides and celery stick standing along with a plastic spoon. Everyone ate all of it like a gazspacho and request it all the time.

Excellent! Amazing!!! Don't be afraid of the horseradish! It's great in this recipe. I used Tapatio hot sauce, because everytime I have eaten Mexican shrimp cocktail at restaurants it was accompanied by Tapatio. I also used only 1 lb of shrimp, which I marinated in lemon/lime juice for two hours before adding to the mixture. Like other reviewers I added: 1 cucumber (seeded) (a must add to this recipe!) 2 roma tomatoes (seeded) Note- several reviewers gave this recipe a low rating because they said it was too soupy. But true Mexican shrimp cocktail is a "cold soup" reminiscent of a shrimp ceviche. This recipe is truly worth 5 stars!!

I love shrimp cocktail and I have made it before. I liked your recipe because it was simple. Of course, I always or most of the time tweak the recipes LOL. I especially loved the horseradish addition which is something I add to many of my recipes and it's my "secret" ingredient. I happen to go to the market today and while picking up my shrimp from the seafood dept, they had shucked raw oysters. So I bought a few pounds of shrimp and oysters as well. And I added those to the recipe. Years ago, when we lived in CA, my friends mom, who is Mexican made this, especially in the summer because it was refreshing to have on a hot day. She made hers with baby octopus, oysters and shrimp. Shrimp cocktail always takes me back to those days. I used one shallot instead of the red onion, it's milder, also added a lot more limes, some lemons too, lots of cilantro because I love all those ingredients and it's never enough cilantro for me. I seasoned with Himalayan salt, fresh ground black pepper and last for a KICK, added a thinly chopped serano pepper. And let it chill for a few hours. And Oh man!! My mom loves shrimp cocktail and oysters. She was in heaven! Thank you for the recipe. I will definitely be making this again, and sooner than later.

I love shrimp cocktail but I do mine a little different sometimes. I blend jalapeños with fresh lime juice, cilantro, fresh garlic, and half a cucumber, with some Clamato juice in a blender. It gives it the spicy kick I like. I chop some cucumbers, red onion, avocado, and celery add it to the shrimp then add the blend I made add some salt and a little pepper for taste. I serve and garnish with some sliced avocado with some peppermint leaves on top of it in a bowl. Every one loves it and always asking me to make it for them =)

Great recipe! So tasty and refreshing on a hot summer evening!

I may have put too much horseradish but this was absolutely delicious!

Great flavors, so easy

I made this and it is delicious. If you are in a hurry, buy the cooked peeled and deveined smaller shrimp. I added celery and would add a bit of diced jalapeño and cucumber next time but this is a great base recipe. I used creamed horseradish as opposed to plain horseradish and found it to be milder and a better texture for this dish.

good

Made it once, already bragging about it.

I will use less horseradish. I added English cucumbers and use the pre-cooked shrimp recipe was perfect Other than The horseradish

will make again!

We made the recipe as written and everyone enjoyed it. We will add jalapeno on our next round because we tend to like some heat in this type of dish.