Go Back

Mexican Shrimp Cocktail

Mexican shrimp cocktail with plump pink shrimp submerged in a vibrant tomato-based sauce. Cooked shrimp are folded into the tangy, jalapeño-spiked mixture and chilled for a crisp, fresh bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Resting 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

large shrimp
  • 1 lb large shrimp, peeled and deveined
tomato juice
  • 2 cup tomato juice or Clamato juice
diced tomatoes
  • 0.5 cup diced tomatoes
diced cucumber
  • 0.25 cup diced cucumber
diced avocado
  • 0.25 cup diced avocado
fresh lime juice
  • 0.25 cup fresh lime juice
hot sauce
  • 1 tbsp hot sauce
jalapeño
  • 1 jalapeño, minced
salt and pepper
  • 0.25 tsp Salt and pepper to taste
fresh cilantro for garnish
  • 1 tbsp Fresh cilantro for garnish

Equipment

  • 1 Dutch oven
  • 1 large bowl

Method
 

Cook the shrimp
  1. Bring a pot of salted water to a boil and cook the shrimp until pink and cooked through, about 3-5 minutes. Drain and cool completely.
Make the cocktail sauce
  1. Combine the tomato juice, diced tomatoes, diced cucumber, lime juice, hot sauce, and minced jalapeño in a large bowl and stir well.
  2. Add the cooled shrimp to the sauce and gently fold in the diced avocado.
  3. Season with salt and pepper to taste.
Chill and serve
  1. Refrigerate the shrimp cocktail for at least 1 hour so the flavors meld.
  2. Serve in chilled cocktail glasses, garnished with fresh cilantro and lime wedges.

Notes

Pro tip: cool the shrimp fully before mixing so the sauce stays vibrant and doesn’t turn cloudy. Store covered in the refrigerator up to 2 days; the avocado is best within 24 hours. Freezing is not recommended because shrimp texture and avocado quality can suffer. If you want a lighter version, use reduced-sodium tomato juice/Clamato and start with half the hot sauce.