The All Natural
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Mexican Shrimp Cocktail (Coctel de Camarones)

By Fish Talk Radio

Mexican Fish CocktailFrom the “Bottom Feeders” episode on Sportsman Channel. Try this spicy cocktail to wow your family or guests at your next shin-dig. Visit the Hispanic section of your local grocer to find the sauces and orange soda used in this recipe.


  • 2 cups shrimp stock
  • 1 pound medium shrimp peeled and deveined
  • 1/2 cup ketchup
  • 1/4 cup orange soda from Hispanic section of store
  • 2 tablespoons each Búfalo and Valentina sauces
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce to taste
  • 1 tablespoon chopped cilantro plus extra for garnish
  • 3 tablespoons chopped tomato
  • 2 tablespoons chopped onion plus extra for garnish
  • Salt and pepper to taste
  • Sliced or chopped avocado for garnish
  • Lime wedges for serving


  1. Heat shrimp stock over medium heat. Add shrimp and cook until just done. Remove shrimp and reserve.
  2. Combine 1/2 cup of shrimp stock with ketchup, soda, hot sauces, Worcestershire, Tabasco, cilantro and onion. Season to taste with salt and pepper.
  3. Toss with shrimp. Spoon into glasses or bows and garnish with sliced avocado and lime wedges.

The Sport Chef Scott Leyseth Mexican Shrimp Cocktail

Syndicated Nationwide

Hosted by John Henigin

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