Mexican Shrimp Cocktail Recipe

Three glasses of Mexican shrimp cocktail.

4.70 from 30 votes

Mexican Shrimp Cocktail Recipe

🍤🥑🍅 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

Additional Time1

Total Time1 15

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: servings

Calories: 170cal

Author: Averie Sunshine

Equipment

1 Large Bowl

Ingredients

1 ½ pounds medium U20-25 count shrimp cooked (some with tails on, optional)
1 cup red onion finely diced (white or yellow onion may be substituted)
1 jalapeno seeded and diced (use serrano chile for more heat)
1 tablespoon freshly ground black pepper or to taste
2 teaspoons kosher salt plus more to taste if deseired
1 teaspoon garlic finely minced
½ English cucumber diced (or another cucumber that is seeded)
2 medium Roma tomatoes small diced
¾ cup fresh cilantro finely minced or to taste
32 ounce bottle Clamato Juice spicy or regular
¾ cup ketchup
¾ cup clam juice
¼ cup Mexican hot sauce such as Valentina or Tapatio
2 to 3 tablespoons lime juice freshly squeezed preferred
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 large or 2 small avocados small cubes
Saltine crackers or tortilla chips for serving
Lime wedges for 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.
Flavor Tips - 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.
Cover and refrigerate for an hour before gently stirring in the avocado right before serving.
Serve with crackers, chips, or as desired.

Notes

Serving and Storage: 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.

Nutrition