Ingredients
1 pound cooked, peeled, and deveined shrimp (medium or large, tails removed)
1 cup ketchup
1/4 cup freshly squeezed lime juice (about 2-3 limes)
1/4 cup tomato juice or clamato (for a richer flavor)
1/2 cup diced red onion
1/2 cup diced cucumber
1/2 cup chopped cilantro
1 small jalapeño, finely chopped (optional, for heat)
1 ripe avocado, diced
1 cup chopped tomatoes (Roma or any firm variety)
Salt and pepper to taste
Hot sauce (optional, for extra spice)
Garnishes
Extra cilantro leaves
Lime wedges
Crackers or tortilla chips for serving
Equipment You’ll Need
Large mixing bowl
Knife and cutting board
Citrus juicer (optional)
Small cups or bowls for serving
Step-by-Step Directions
Prepare the Shrimp: If your shrimp aren’t already cooked, bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, just until they turn pink and opaque. Drain the shrimp and immediately transfer them to an ice bath to cool. Once cooled, peel and devein the shrimp, and chop them into bite-sized pieces if using larger shrimp.
Make the Cocktail Sauce: In a large mixing bowl, combine the ketchup, lime juice, and tomato juice (or clamato). Stir until well mixed. Adjust the taste with salt, pepper, and a few dashes of hot sauce if desired.
Add the Vegetables: Toss in the diced red onion, cucumber, tomatoes, jalapeño (if using), and cilantro. Mix to combine.
Add the Shrimp: Fold the cooled shrimp into the vegetable mixture. Stir gently to ensure the shrimp are well coated with the sauce.
Chill: Cover the bowl and refrigerate the shrimp cocktail for at least 30 minutes to let the flavors meld together.
Serve: Just before serving, gently fold in the diced avocado. Serve the Mexican shrimp cocktail in individual cups or bowls, garnished with extra cilantro and lime wedges. Pair it with crackers or tortilla chips for scooping.
Tips for the Best Mexican Shrimp Cocktail
Adjust the Spice: For a milder cocktail, skip the jalapeño or remove the seeds. If you love heat, add more jalapeño or use a serrano pepper for extra kick.
Make it Heartier: You can add a bit of finely chopped celery or radish for extra crunch and texture.
Use Fresh Lime Juice: Fresh lime juice is key to achieving the bright, tangy flavor that makes this dish shine. Avoid bottled lime juice if possible.
Add More Seafood: For a twist, add a few chunks of cooked octopus or crabmeat to the cocktail for a mixed seafood version.
How to Store Leftovers
If you have leftovers (though this dish is usually devoured quickly!), store the shrimp cocktail in an airtight container in the fridge for up to 2 days. Keep the avocado separate until just before serving to prevent it from browning.
What to Serve with Mexican Shrimp Cocktail
Mexican shrimp cocktail is light and fresh, so it pairs well with crispy tortilla chips, saltine crackers, or even toasted bread. It’s also great alongside other Mexican appetizers like guacamole, ceviche, or street corn. For drinks, a cold Mexican beer, margarita, or a refreshing agua fresca complements the dish perfectly.
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