Coctel de Camarón (Mexican Shrimp Cocktail) Dairy-Free!
A fresh and flavorful dairy-free Mexican shrimp cocktail made with shrimp, fresh vegetables, lime juice, Clamato, and avocado. Perfect for hot summer days!
Hi! I’m Julie, a military spouse, mom of three, and the blogger behind Our Beautiful Chaos.
If you’ve been here a while, you’ll know that most of what I share comes from real life in our home. Busy days, military family life, feeding my boys safely, and finding ways to still put good, comforting food on the table without spending my whole day in the kitchen.
In our family, dairy-free living isn’t a choice or a trend. It’s something we navigate every single day because one of my boys has a life-threatening dairy allergy. That means everything I make has to be safe, but it also has to feel normal, filling, and something everyone actually enjoys eating!
That’s why I care so much about recipes like this one. They make it possible for all of us to enjoy the same food together, without worry.
Summer in Washington is one of my favorite times of the year. After months of rain, we finally get those warm sunny days where nobody wants to spend hours standing over the stove. On days like that, I start thinking about meals that are fresh, cold, and don’t require much cooking.
It had been a while since we’d made Mexican seafood at home, and I couldn’t stop thinking about coctel de camarón. My boys love shrimp, and I already had tomatoes, onions, cilantro, and avocados sitting in the kitchen, so most of what I needed was already on hand.
One thing I really like about this recipe is that I buy cooked, peeled, and cleaned shrimp from the commissary. It saves so much time, especially on busy days. All I have to do is thaw it, chop the vegetables, mix everything together, and let the refrigerator do the rest of the work.
If you’re looking for dairy free recipes for military families, this is another recipe that’s easy to make with ingredients you can usually find right at the commissary. It’s fresh, filling, and perfect for sharing with family on a hot afternoon.
Now let’s head into the kitchen and make this together!
Our Beautiful Chaos – Recipe Disclaimer
All recipes are shared as a guide based on what works in my home kitchen. Results may vary.
It is your responsibility to check all ingredients for allergies, intolerances, or dietary needs before cooking. Our Beautiful Chaos is not responsible for any reactions or outcomes from the use of these recipes.
Nutritional information is an estimate only.
– Julie from Our Beautiful Chaos
Equipment
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- Large glass mixing bowl
- 4-cup measuring cup
- Cutting board
- Sharp knife
- Lemon or lime squeezer
- Mixing spoon
- ½-cup measuring cup
Ingredients
Serves 6-8
- 1 English cucumber
- 2 Roma tomatoes
- 5 limes
- 3 avocados
- ½ bunch fresh cilantro
- ½ red onion
- 2 jalapeños
- Valentina hot sauce
- Ketchup
- Clamato
- Jugo Maggi
- Worcestershire sauce
- Salt
- Black pepper
- 2 14 oz bags of cooked, peeled, deveined shrimp with tails removed
Tip: I like buying cooked shrimp because it makes this recipe much faster. The frozen cooked shrimp from the commissary works perfectly.
Step-by-Step Instructions
Step 1: Thaw the Shrimp
Thaw the shrimp according to the package directions.
The shrimp I buy from the commissary is already cooked, peeled, cleaned, and tail-off. I place it in a bowl of cold water for 5 to 10 minutes. If it’s still frozen, I drain the water and repeat until fully thawed.
Drain well and set aside.
Step 2: Prepare the Vegetables
Dice the cucumber, Roma tomatoes, avocado, red onion, jalapeños, and cilantro into small bite-sized pieces.
Add everything to a large glass bowl. (Keep the jalapenos to the side so everyone can add it in if they would like)
Use a large bowl because you’ll be adding quite a bit of liquid later.
Step 3: Make the Sauce
Squeeze all five limes into a 4-cup measuring cup.
Add:
- ½ cup ketchup
- A few dashes Worcestershire sauce
- A few dashes Jugo Maggi
- Valentina hot sauce to your preferred spice level
Fill the remainder of the measuring cup with Clamato.
Season with salt and black pepper.
Mix everything together well.
Step 4: Assemble
Pour the Clamato mixture over the chopped vegetables.
Stir everything together.
Add the thawed shrimp and gently mix until everything is coated.
Taste the broth.
Add more lime juice, Valentina, Worcestershire sauce, Jugo Maggi, salt, or pepper until it tastes exactly how you like it.
Step 5: Chill
Cover the bowl with plastic wrap.
Refrigerate for at least 30 minutes before serving.
This gives all of the flavors time to come together.
Serve cold.
Quick Tips & Variations
- Add more jalapeños if you like extra spice.
- Add diced celery for extra crunch.
- Chill your serving bowls before serving.
- Don’t skip the resting time. The flavor gets even better after sitting in the refrigerator.
Notes and Troubleshooting
Notes
- Ripe but firm avocados hold up best.
- Fresh lime juice makes a huge difference in flavor.
Troubleshooting
Broth tastes too acidic?
Add a little more Clamato or ketchup.
Needs more flavor?
Adjust with additional Jugo Maggi, Worcestershire sauce, salt, or lime juice.
Shrimp feels watery?
Drain it well before adding it to the bowl.
Too spicy?
Add more Clamato and ketchup to mellow the heat.
Storage
Store leftovers covered in the refrigerator for up to 2 days.
Because of the avocado, this recipe is best enjoyed the same day or the next day.
Do not freeze.
Serving Ideas
- Saltine crackers
- Tostadas
- Tortilla chips
- Fresh lime wedges
- Sliced avocado
- Mexican hot sauce
Serve in individual bowls or large cups for a traditional presentation.
Why You’ll Love This Recipe?!
- Completely dairy-free
- Perfect for hot summer days
- Fresh and flavorful
- No cooking required if using cooked shrimp
- Great for family gatherings
- Naturally gluten-free when served appropriately
- Easy to customize
- Full of fresh vegetables
FAQ’s
Yes. Cook the shrimp first, then allow it to cool completely before making the cocktail.
It’s easy to adjust. Simply add more or less Valentina and jalapeños.
Yes. Prepare it a few hours ahead and refrigerate until serving.
Cooked, peeled, deveined shrimp with the tails removed.
Absolutely. It will still taste delicious.
Cocktail de Camarón (Mexican Shrimp Cocktail) Dairy-Free!
Equipment
- Large glass bowl
- 4-cup measuring cup
- knife
- cutting board
- Citrus squeezer
- Mixing spoon
Ingredients
- 2 14oz bags Cooked shrimp
- 1 English Cucumber
- 2 Roma Tomatoes
- 3 Avocados
- ½ bunch Cilantro
- ½ Red onion
- 2 Jalapenos
- 5 limes
- ½ cup Ketchup
- Clamato
- Worcestershire sauce
- Jugo Maggi
- Valentina
- Salt
- Pepper
Instructions
- Thaw the shrimp.
- Chop all vegetables.
- Mix lime juice, ketchup, Worcestershire sauce, Jugo Maggi, Valentina, Clamato, salt, and pepper.
- Pour over vegetables.
- Add shrimp.
- Mix well.
- Adjust seasoning.
- Refrigerate 30 minutes.
- Serve cold.
Notes
- Use cooked shrimp for the quickest preparation.
- Chill before serving for the best flavor.
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The Takeaway
Cocktail de camarón is one of those meals I make when it’s too warm to spend much time cooking but I still want something filling and fresh. The combination of shrimp, crunchy vegetables, creamy avocado, and the tangy Clamato broth makes every bite refreshing.
Using cooked shrimp keeps the prep work simple, and letting everything chill in the refrigerator gives the lime juice, seasonings, and vegetables time to come together. Whether you serve it with saltine crackers, tostadas, or tortilla chips, it’s the kind of meal that’s perfect for summer afternoons and easy family dinners.
What To Make Next?!
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