Campechana Mexican Shrimp Cocktail is an authentic Mexican appetizer chock full of tomatoes, jalapeno, cucumber and more.


- Shrimp - Zatarain’s Shrimp & Crab Boil seasoning - Sweet onion - Lime juice - Salt - Tomato - Cucumber - Celery - Green bell pepper - Jalapeno minced

The idea for Campechana comes from Campeche, a Mexican State on the Yucatan peninsula where fresh seafood cocktails are served beach side.

Peel shrimp, devein the shrimp and leave the tails on. Bring 2 quarts of water to a boil. Add 2 Tablespoons shrimp & crab boil to water.


Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes – drain and chill shrimp. Reserve 4 – 8 of the shrimp for garnish.


Remove tails from the rest of the shrimp and chop. 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, green olives, tomato juice, chopped or sliced shrimp and several dashes of hot sauce – cover and chill for 1-2 hours.


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