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Campechana Mexican Shrimp Cocktail served in a margarita glass and garnished with shrimp and avocado. Served with corn chips

Campechana, Traditional Mexican Shrimp Cocktail

Take your next shrimp cocktail adventure south of the border.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 minutes
Resting time 2 hours
Servings 6
Calories 188.74kcal


  • 1 pound shrimp medium or large, preferably American Wild Caught
  • 2 Tablespoons Zatarain’s Shrimp & Crab Boil seasoning or salt, or Old Bay Seasoning
  • 1/2 cup sweet onion minced
  • 1/4 cup lime juice
  • 1/8 teaspoon salt
  • 1 medium tomato finely chopped
  • 1/4 medium cucumber minced
  • 1 stalk celery minced
  • 1/4 green bell pepper minced
  • 1/4 jalapeno minced
  • 3 tablespoons Green Olives chopped, pitted
  • 2 cups Tomato Juice Or Clamato
  • 2 dashes hot sauce to taste (I used lots)
  • 1/4 bunch cilantro chopped
  • 1 avocado cut into small cubes
  • 1/2 avocado sliced into wedges
  • chile powder & black pepper I like Chimayo Chile Powder, or ancho


  • 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.
  • Just before serving, stir in cilantro and chopped avocado. Spoon into four margarita glasses and garnish with a lime wedge, a whole shrimp or a slice of avocado. Or all.
  • Sprinkle with chile powder and freshly cracked black pepper. Serve with saltines or tortilla chips and hot sauce on the side.



You can also mix it up by using only 1/2 pound of shrimp and adding 1/2 pound of Jumbo lump crab meat to this recipe. 


Calories: 188.74kcal | Carbohydrates: 12.12g | Protein: 17.69g | Fat: 8.63g | Saturated Fat: 1.27g | Cholesterol: 190.51mg | Sodium: 650.63mg | Potassium: 606.11mg | Fiber: 4.5g | Sugar: 4.94g | Vitamin A: 807.97IU | Vitamin C: 37.35mg | Calcium: 143.9mg | Iron: 2.76mg