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Campechana Mexican Shrimp Cocktail

Author: Chef Mick, Tony's Meats


1- pound Wild Shrimp

2 TBS Zatarain’s Shrimp & Crab Boil seasoning or salt (I used Old Bay)

1/2 cup sweet or white onion minced

1/4 cup lime juice

1/8 tsp kosher salt

1 medium tomato finely chopped

1/4 medium cucumber minced

1 stalk celery minced

1/4 bell pepper minced

1/4 jalapeno minced

2 cups Clamato Tomato juice or V8 (I used tomato juice)

dashes of hot sauce to taste (I used lots)

1/4 bunch fresh cilantro chopped

1 avocado small cubes

1/2 avocado sliced into wedges

chile powder & black pepper I used Ancho Chile Powder


Peel shrimp and bring 2 quarts of water to a boil. Add 2 TBS shrimp & crab boil (or 1 TBS salt) to water, add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes – drain and chill shrimp. Chop or slice all but 4-8 of the shrimp, which are reserved as a garnish.

In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.

Add the minced tomato, cucumber, celery, bell pepper, jalapeno, tomato juice, chopped or sliced shrimp and several dashes of hot sauce – cover and chill for 1-2 hours.

Just before serving, stir in cilantro and avocado. Spoon into four margarita glasses and place a lime wedge on the rim. Decoratively place an avocado slice and reserved whole shrimp on top as a garnish and sprinkle with chile powder and freshly cracked black pepper. Serve with saltines or tortilla chips and hot sauce on the side.


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