Chef Marcus Cordova from Summit Vista came in today and showed us his amazing Acapulco Style Mexican Shrimp Cocktail (Coctel de Camerones.) Perfect for a special occasion, or a laid back night in, this recipe is extremely versatile. 

Acapulco Style Mexican Shrimp Cocktail (Coctel de Camerones.)


  • 1 finely diced small red onion
  • 2 jalapenos seeded and diced
  • 1 ½ cup diced fresh tomatoes
  • ¼ teaspoon sea salt plus more to taste
  • 2 teaspoons freshly ground black pepper
  • 1-pound medium shrimp, peeled, deveined and chopped with tails removed except for 6 to place on top as part of the garnish
  • 3/4 cup ketchup
  • 4 cups tomato juice or Clamato (chilled)
  • 1 cup orange soda
  • ¼ cup lime juice (or to taste) plus 1 lime wedged for garnish
  • Mexican hot sauce, to taste (I like Chalula)
  • 1 cup cucumber, diced (about 1 cup)
  • 2 medium avocados diced
  • 1/2 cup chopped cilantro, loosely packed
  • lime wedges, for serving
  • cilantro springs, for serving
  • Serve with Tortilla Chips or Crackers


  1. Fill a saucepan with water, bring to boil with salt and pepper. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and cool shrimp is ice water.
  2. Combine ketchup, clam juice, lime juice, orange soda and hot sauce.
  3. In another bowl, combine cooled shrimp, diced tomatoes, diced onion, jalapeno, cucumber, avocado and cilantro. Add salt and pepper.
  4. Pour dressing over shrimp and vegetable combination, toss to coat. Serve in large, wide-rimmed glasses with a shrimp (with tail) on top. Garnish with a lime wedge and cilantro springs.

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