Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner - especially when it's too hot to cook!
Prep Time15 minutesmins
Additional Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizers
Cuisine: Mexican
Keyword: best mexican shrimp cocktail recipe, mexican shrimp cocktail, mexican shrimp cocktail recipe, mexican style shrimp cocktail, recipe for mexican shrimp cocktail, shrimp cocktail recipe, shrimp cocktail with clamato
Servings: 8
Calories: 225kcal
Author: Averie Sunshine
Ingredients
1 ½poundsmedium U20-25 count shrimpcooked (some with tails on, optional)
1cupred onionfinely diced (white or yellow onion may be substituted)
1jalapenoseeded and diced (use serrano chile for more heat)
1tablespoonfreshly ground black pepperor to taste
2teaspoonskosher saltplus more to taste if deseired
1teaspoongarlicfinely minced
½English cucumberdiced (or another cucumber that is seeded)
2 to 3tablespoonslime juicefreshly squeezed preferred
1tablespoonolive oil
1teaspoonWorcestershire sauce
1large or 2 small avocadossmall cubes
Saltine crackers or tortilla chipsfor serving
Lime wedgesfor serving
Instructions
To a large bowl, add all ingredients except the avocado, stir to combine.
Taste, check for seasoning and flavor balance, and make adjustments as necessary* (See Notes)
Cover and refrigerate for an hour before serving with cracker or chips as desired.
Recipe can be made up to 4 hours in advance and kept covered in the fridge until ready to serve. Best consumed within 8 hours of making it.
Notes
* If it tastes at all flat or bland I first recommend adding salt, then lime juice, then something spicy like more jalapeno/serrano or hot sauce. Often another few pinches of cilantro can help out too in Mexican recipes to balance the flavor.