Name: Grilled Mexican Shrimp Cocktail: A Flavorful Beach Escape
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Ingredients: 1 pound Medium shrimp (Thawed); 2 tablespoons Vegetable oil (Can substitute with olive oil); 2 tablespoons Lime juice (Freshly squeezed preferred); 1 cup Clamato juice (Can substitute with V8 juice); 1 cup Ketchup (Sweet chili sauce can be used); 1 teaspoon Hot sauce (Adjust to taste); 2 medium Anaheim chiles (Grilled and peeled); 1 medium Tomato (Any ripe variety); 1 medium Cucumber (Substitute with another crisp vegetable if desired); 1/2 medium Red onion (Chopped); 1 medium Jalapeno (Adjust for heat preference); 1/4 cup Cilantro (Chopped, optional); 1 medium Avocado (Add before serving); 1 bag Tortilla chips (For dipping)

As the sun warmed my face and the scents of the neighborhood barbecue drifted in through the open window, I found myself craving something fresh and vibrant. That’s when I decided to whip up this Grilled Mexican Shrimp Cocktail, or Campechana, bursting with the bold flavors of summer. Each bite is a delightful explosion of smoky grilled shrimp, combined with crisp vegetables, and a tangy cocktail sauce that’s just the right hint of spice. Whether you’re planning a lively gathering or simply looking for an easy weeknight treat, this dish is ideal for any occasion—think game day snacks or backyard barbecues! With just a few simple steps, you’re moments away from transporting your taste buds to a festive beachside fiesta. So, let’s dive into the magic of this delightful seafood appetizer that’s sure to impress friends and family alike!

Why You’ll Crave Grilled Mexican Shrimp Cocktail?

Fresh, Flavorful Ingredients: This dish combines smoky grilled shrimp with a medley of crunchy vegetables, delivering a refreshing bite.

Effortless Preparation: With minimal steps, you’ll have a gorgeous appetizer ready to impress within no time.

Perfect for Any Occasion: Whether it’s game day or a casual dinner, this crowd-pleaser elevates every gathering.

Versatile Customization: Make it your own! Add a tropical twist with mango or pineapple, or change up the seafood with scallops for variety.

Convenient Make-Ahead Options: Prepare the sauce and veggies ahead, allowing the flavors to meld beautifully while saving time on the day of your event.

This Grilled Mexican Shrimp Cocktail is more than just a dish; it’s an experience, perfect for sharing and celebrating with loved ones!

Ingredients for Grilled Mexican Shrimp Cocktail

• Get ready to create a flavorsome fiesta!

For the Shrimp
• Medium shrimp – Use thawed shrimp for a sweet, firm texture, perfect for grilling.

For the Sauce
• Clamato juice – This creates a tangy base for your cocktail sauce; V8 juice is a great substitute if desired.
• Ketchup – Adds sweetness and thickness to the sauce; consider using a sweeter chili sauce for a twist.
• Hot sauce – Adjust to your spice preference; it brings delightful heat and acidity.
• Lime juice – Fresh lime juice enhances the shrimp’s flavor; bottled juice works in a pinch.
• Vegetable oil – This helps marinate the shrimp and ensures easy grilling; olive oil offers a richer alternative.

For the Vegetables
• Anaheim chiles – Grill these for mild heat and smokiness; poblano peppers can be used instead.
• Tomato – Adds freshness and color; any ripe variety works well here.
• Cucumber – Provides a refreshing crunch; feel free to substitute with another crisp vegetable.
• Red onion – Offers a sweet bite; red or white is perfect for this dish.
• Jalapeno – Adds a spicy kick; you can skip it or reduce the amount for milder flavor.
• Cilantro – Fresh cilantro brightens the dish; omit if basil is more your style.
• Avocado – Creaminess balances the zesty flavors; add just before serving to keep it fresh.

For Serving
• Tortilla chips – Essential for that crunchy accompaniment and perfect for dipping into your campechana!

Each ingredient plays a vital role in crafting this Grilled Mexican Shrimp Cocktail, ensuring it’s a delightful experience for both the eyes and the taste buds!

How to Make Grilled Mexican Shrimp Cocktail

Preheat the Grill: Set your grill to medium-high heat for direct grilling, allowing it to reach a perfect temperature to sear those shrimp beautifully.
Marinate the Shrimp: Clean the medium shrimp and marinate them in a mixture of lime juice, Tajin seasoning, and vegetable oil for about 20 minutes. This helps infuse vibrant flavors!
Grill the Chiles: Grill the Anaheim chiles until they’re blistered and smoky, then bag them to steam for a few minutes—this makes peeling easier.
Skewer the Shrimp: Carefully skewer the marinated shrimp, ensuring they’re tightly secured. This will prevent them from spinning while grilling and help achieve that perfect char.
Grill the Shrimp: Place the skewers on the grill and cook for about 2-3 minutes per side until they turn opaque and firm, reaching an internal temperature of around 120°F.
Chop the Shrimp: Once grilled, carefully remove the shrimp from the skewers and chop them into bite-sized pieces. This makes serving a breeze!
Prepare the Chiles: Peel the roasted chiles, remove the seeds, and chop them into small pieces, adding a delightful smoky flavor to your dish.
Mix the Sauce: In a mixing bowl, combine Clamato juice, ketchup, lime juice, hot sauce, and black pepper. Stir well and adjust to your taste.
Combine Ingredients: Gently fold in the chopped shrimp, grilled chiles, and your fresh diced veggies. Let it chill in the refrigerator for a bit to meld those flavors.
Serve & Enjoy: Scoop the campechana into glasses, garnishing with extra shrimp and serve with tortilla chips for dipping. Dive right into this flavorful fiesta!

Optional: Add a sprinkle of cilantro on top for an extra zest!

Exact quantities are listed in the recipe card below.

What to Serve with Grilled Mexican Shrimp Cocktail?

Elevate your dining experience with complementary sides and beverages that accentuate the vibrant flavors of this seafood delight.

Corn Salad: A zesty corn salad adds sweet crunch and freshness, perfectly balancing the spicy notes of the shrimp cocktail. It’s a delightful accompaniment that mirrors the beachy vibes of the dish.
Seafood Tacos: Soft corn tortillas filled with grilled fish or shrimp create a fun twist, making for a delicious pairing that keeps the coastal theme alive on your table.
Avocado Toast: Creamy avocado spread on toasted bread is a simple yet luxurious partner. The rich texture enhances the shrimp while providing a satisfying crunch.
Margaritas: A classic citrusy margarita refreshes and brightens the meal, cutting through the rich flavors of the campechana with its tangy sweetness.
Chips and Salsa: Crunchy tortilla chips with fresh salsa make the perfect snack. The tomatoes and lime in the salsa echo the flavors in your shrimp cocktail, creating a cohesive taste experience.
Coconut Rice: This subtly sweet side dish brings a unique tropical flair to your meal, marrying beautifully with the smoky shrimp and cooling the heat from any spice.

Pair these delightful options to create a full-fledged gathering that celebrates the sun-kissed flavors of your Grilled Mexican Shrimp Cocktail!

Variations & Substitutions for Grilled Mexican Shrimp Cocktail

Feel free to get creative and personalize this recipe to suit your palate or dietary needs!

Seafood Medley: Swap shrimp for a mix of scallops, crab, or lobster for a luxurious twist.
Poached Shrimp: If grilling isn’t your thing, poach the shrimp for a tender texture that infuses fantastic flavor.
Tropical Twist: Add diced mango or pineapple for a hint of sweetness that perfectly complements the tangy sauce.
Veggie Boost: Throw in additional diced vegetables like bell peppers or radishes for extra crunch and color.
Spicy Kick: Use your favorite hot sauce or fresh diced jalapeños for an extra layer of heat.
Citrus Zest: Enhance the sauce with a splash of orange juice or zest for a bright and zesty finish.
Creamy Addition: Stir in a dollop of sour cream or Greek yogurt for creaminess that balances the tanginess.
Herb Variations: Experiment with fresh herbs like basil or parsley in place of cilantro to create a different flavor profile.

Let your imagination run wild as you explore these variations, ensuring each bite takes you on a delightful flavor journey!

Expert Tips for Grilled Mexican Shrimp Cocktail

• Perfect Temperature: Ensure your grill is preheated to medium-high heat for even cooking. A hot grill helps achieve a nice char without overcooking the shrimp.

• Properly Thaw Shrimp: Always thaw shrimp completely and pat them dry before marinating. Excess moisture can lead to steaming instead of grilling.

• Don’t Overcrowd: Avoid overcrowding the grill. Giving shrimp room to cook allows even heat distribution for a perfect sear.

• Adjust Your Spice: When adding hot sauce to the shrimp cocktail, start with a little and taste before adding more. Remember, everyone’s spice tolerance is different!

• Chill Before Serving: Let your campechana chill in the fridge for at least 30 minutes after mixing to help the flavors blend beautifully.

• Use Fresh Ingredients: Freshly squeezed lime juice and ripe vegetables elevate the dish’s flavor. Always opt for fresh for the best flavor experience in your grilled Mexican shrimp cocktail!

How to Store and Freeze Grilled Mexican Shrimp Cocktail

Room Temperature: Best enjoyed fresh, but if left out, consume within 2 hours for food safety.
Fridge: Store the shrimp cocktail in an airtight container for up to 3 days. To maintain the integrity of the avocado, add it just before serving.
Freezer: While not ideal, you can freeze the shrimp (without veggies) for up to 2 months. Thaw in the fridge before reheating and serving.
Reheating: If you have leftover shrimp, gently reheat them in a skillet over low heat. Avoid microwaving as this may toughen the shrimp.

Make Ahead Options

These Grilled Mexican Shrimp Cocktails are perfect for meal prep enthusiasts! To save time, you can marinate the shrimp and prepare the sauce up to 24 hours in advance. Simply combine the lime juice, Tajin seasoning, and oil with the shrimp, and refrigerate them in an airtight container. The sauce can also be mixed ahead of time; just store it in the fridge until you’re ready to assemble your campechana. It’s best to chop the fresh vegetables, except for the avocado, a few hours prior to serving to prevent browning. When you’re ready to enjoy, just grill the shrimp, mix with the sauce and veggies, and serve with crispy tortilla chips for a restaurant-quality appetizer that’s just as delicious and fresh!

Grilled Mexican Shrimp Cocktail Recipe FAQs

What kind of shrimp should I use for the campechana?
Absolutely! For the best results, I recommend using medium shrimp, as they are easy to grill and chop into bite-sized pieces. Fresh or properly thawed frozen shrimp will enhance the sweetness and texture of the dish.

How long can I store the campechana in the refrigerator?
Very! You can keep it in an airtight container for up to 3 days. However, to maintain the freshness of the avocado and the overall flavor profile, I suggest adding the avocado just before serving.

Can I freeze grilled shrimp for the campechana?
Yes, you can! While it’s not ideal for the final dish, you can freeze the grilled shrimp alone for up to 2 months. Just make sure to let them cool completely before placing them in a freezer-safe bag. When ready to use, thaw in the refrigerator overnight, and they can be ready for a quick reheating in a skillet over low heat.

What should I do if my shrimp are tough after grilling?
No problem! Tough shrimp often result from overcooking. I recommend grilling shrimp for no longer than 2-3 minutes per side, aiming for an internal temperature of around 120°F. Use a meat thermometer for precision, and they’ll turn out tender and juicy.

Are there any dietary concerns I should consider for my guests?
Definitely! Always check for allergies, as shellfish is a common allergen. If you’re hosting guests with dietary restrictions, you can offer a seafood medley by mixing in scallops or even go vegetarian by substituting shrimp with grilled vegetables or fruits like mango.

How can I make the campechana ahead of time?
I often prepare the sauce and chop all the vegetables the day before! Just hold off on mixing in the avocado until just before serving. This way, flavors meld beautifully in the fridge while keeping everything fresh and vibrant for your guests.