Campechana, Grilled Mexican Shrimp Cocktail

Bright, tangy, and bursting with a fiesta of texture, Campechana will instantly transport you to a beach state of mind. This easy and delicious grilled Mexican shrimp cocktail will have you popping open an icy cerveza and kicking back to chill. Each bite is loaded with avocado, cucumber, tomatoes, shrimp, and much more. Grab some chips and dive in!

Whether you’re looking for the perfect game-day snack or something to serve with your carne asada as an effortless appetizer, this bold Mexican classic will have you double dipping.

Combining the fresh and vibrant flavors of gazpacho with the kick of a Michelada this saucy and sassy shrimp recipe will make it feel like summer all year long.

These grilled Mexican shrimp basking in their zesty and piquant cocktail sauce should come with a warning. Once you not only taste them but discover how easy they are to make, they will become your new crave-worthy addiction.

You’ll be the hero if you serve these alongside a plate of Carne Asada, Pork Belly Carnitas, or with Chipotle Skirt Steak Fajitas.

Ingredient Notes

This recipe combines pantry staples that you probably already have with easily accessible fresh ingredients. Here are a few notes regarding some of the ingredients in this campechana recipe.

• Shrimp – There’s no need to invest in colossal shrimp for this recipe as they are going to be chopped before being added to the sauce. Medium-sized shrimp are just the right size for easy grilling. Fresh is always best, but if using frozen, allow them to defrost overnight in your refrigerator for the best texture.
• Tajin Seasoning – Salt, dried chiles, and dehydrated lime juice come together for an easy one-two shake to season your grilled shrimp. 
• Anaheim Chiles – These mild chile peppers take on a fruity, smoky flavor once charred. They add flavor without adding any additional spice. You can also substitute for Hatch chiles for a similar taste.
• Clamato Juice – This savory tomato-based beverage combines tomato juice, clam broth, and spices. Feel free to use the regular or spicy version. And since you already have it open, go ahead and make a Michelada!
• Ketchup – Yes, ketchup. This traditional ingredient in Mexican shrimp cocktails adds sweetness to balance the acidic flavors while also giving the sauce a little body and viscosity. 
• Mexican Hot Sauce – Mexican-style hot sauces usually have more chile flavor than vinegar. Use one of your favorites such as Valentina, Tapatio, Cholula, or El Yucateco. 
• Jugo Maggi – This concentrated seasoning sauce adds instant umami. Use the Mexican version, as it has a different flavor from the other Maggi seasoning varieties.
• Roma Tomato – Less acidic and drier than other types of tomatoes, Roma tomatoes are also easy to find year-round. This adds a fresh tomato flavor that compliments the Clamato and ketchup. 
• English Cucumber – Bright, clean, and irresistibly crunchy and refreshing, this thin-skinned and less seedy variety offers up a bold texture. 

How to Make Mexican Shrimp Cocktail

This campechana recipe is for grilled shrimp. While most versions use poached shrimp, grilled shrimp adds both additional flavor and texture. Plus you’re already firing up your grill to roast your Anaheim chiles, you might as well throw some shrimp on the barbie as well.

Step 1: Marinade the Shrimp

Peel and devein your shrimp. Feel free to leave some of the tails on your shrimp to reserve them for garnishing your glasses. Mix together the ingredients for your marinade in a plastic bag and add your shrimp. Allow them to marinate while you prepare your grill. 

Step 2: Fire up the Grill

Whether you are using a gas grill or charcoal grill, prepare your grill for direct grilling. Make sure your grates are clean. 

Step 3: Skewer the Shrimp

Remove your shrimp from the marinade and pat them dry. Thread them onto your skewers, piercing them twice to make sure they remain flat and don’t spin when flipping. 

Step 4: Grill the Chiles and Shrimp

Place your Anaheim chiles onto the grates. Allow them to char, turning them every couple of minutes. Remove them from the grill and place them into a plastic bag, closing it so they can steam while you grill the shrimp.

Place your shrimp skewers over direct heat. Allow the first side to grill 2-3 minutes, or until you see the side start to turn opaque. Flip them and grill them for another 2-3 minutes. Don’t focus on getting grill marks. They should be around 120°F and feel slightly firm, but with a little spring. Remove the shrimp from the skewers and allow them to cool. 

Step 5: Chop up the Veggies

While your peppers and shrimp are cooling, chop up your vegetables. Take the roasted chiles out of the bag and remove their skins, stems, and seeds and give them a chop. Finally, chop your cooled shrimp into bite-sized pieces, but reserve the ones with tails for garnish. 

Step 6: Mix and Chill

Add your Clamato juice, hot sauce, Jugo Maggi, lime juice, oil, and black pepper to a bowl and give it a good mix. Taste the base of your sauce and adjust the seasoning as needed. Want it a little sweeter? Add a little more ketchup. Have a need for heat, give it an extra splash of hot sauce. Fold in your remaining ingredients. If making this well in advance, hold off adding your avocados, shrimp, and cilantro.

This fresh and vibrant dish is best served chilled. Allow the mixture to hang out in the fridge for at least half an hour.

You’re Done… Serve it Up!

Part of what makes a Campechana so fun is how it’s served. Martini or margarita glasses work, as well as schooner beer glasses or even soda fountain glasses. Just add a pile of tortilla chips for dipping and lime wedges and the reserved whole grilled Mexican shrimp to garnish!

How to Serve Campechana

While it’s totally acceptable and encouraged to just dig into your glass with a spoon, part of the fun and festivity of eating Mexican-style shrimp cocktail is how it’s served. Here are a few suggestions on the perfect crunchy sidekicks for dipping, dunking, topping, and shoveling:

• Tortilla Chips
• Tostadas
• Saltine Crackers
• Tostones
• Chicharrones
• Plantain or Cassava Chips

Variations

There are as many variations for what you can add to your grilled Mexican shrimp cocktail as there are shrimp in the sea. Have fun mixing and matching to create your ideal flavor and texture mashup. 

• Green Olives – Adds a pop of salty brine. 
• Smoked Pickled Jalapenos – Echo the layer of smoke in the grilled shrimp and Anaheim peppers while also adding a bright and acidic pop.
• Green Bell Pepper –  For a slightly bitter note, add diced green bell pepper. 
• Lump Crab Meat – Swap out some of the chopped shrimp for sweet and delicate lump crab meat. Make sure to add this just before serving. 
• Celery – For even more of a bright crunch, toss in some diced celery. 
• Poached or Boiled Shrimp –  When the craving hits but you don’t have time to fire up the grill, boiled shrimp can be used. 
• Sweet Onion – For a more mild onion flavor that still delivers crunch, swap out the red onion for diced sweet onion.
• Jicama – Add diced jicama for the ultimate crunch factor and a hint of sweetness. 
• Orange Soda – For an extra layer of sweetness, add a splash of orange soda to your sauce. It’s traditional to use Jarritos Mandarina.
• Orange Juice – Similar to orange soda, this adds sweetness, but in a fresh and bright way. 
• Worcestershire Sauce – no Jugo Maggi? No problem. While the flavors aren’t quite the same Worcestershire sauce will add that depth of umami. 
• Garlic –  For extra pow and pop, toss in a couple of minced garlic cloves.
• V8 Juice –  Swap the Clamato juice for V8. Just like the Clamato, you can use either the regular or spicy versions. V8 will add a little more sweetness than the Clamato.

While this recipe for Campechana utilizes the texture and flavor of grilled shrimp, it can be made with poached shrimp. Feel free to take the shortcut from the grocery store and buy already poached shrimp from the seafood counter, or follow these tips for poaching it yourself.

Tips and Tricks for Campechana

• Fresh shrimp is always best, but frozen shrimp works as well. Always look for either sustainably sourced or responsibly raised shrimp and when buying frozen shrimp, you want minimal ingredients that are free of artificial preservatives.
• If using frozen shrimp, allow yourself time for it to defrost overnight. This will give you the best texture once it’s cooked.
• Temperature matters. There is nothing worse than an overcooked rubbery shrimp. Always aim for 120°F and know when to remove your shrimp from the heat. They should be just pink, opaque, and beginning to form a C-shape. They should also be firm to the touch but with a little spring.
• Taste your sauce before adding in the vegetables and shrimp. This is the base of your dish so adjust accordingly.
• The sauce can be prepared ahead of time, but if you plan on serving this later in the day hold off adding your shrimp, avocado, and cilantro until just before serving.
• Metal skewers work best for shrimp, helping to cook them inside and out at an even heat. However, if using wooden skewers make sure to soak them for at least 30 minutes prior to making your skewers.

Frequently Asked Questions

More Seafood Recipes to Love

• Grilled Buffalo Scallop Salad
• Margarita Grilled Shrimp
• Hot Smoked Salmon with Zucchini Salad
• Spicy Grilled Shrimp in Adobo

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