Oh my gosh, let me tell you about the first time I fell head-over-heels for Mexican Shrimp Cocktail! It was at my cousin’s beach wedding in Cancún – they served these gorgeous chilled glasses of plump shrimp swimming in a zesty tomato-lime sauce, and I swear I went back for thirds. That perfect balance of cool, crunchy veggies and spicy kick? Absolute magic. Now it’s my go-to whenever I need an impressive-but-easy appetizer that screams “party!” The best part? You probably have most ingredients in your fridge right now. Trust me, once you try this vibrant, fresh take on classic shrimp cocktail, you’ll never go back to that boring ketchup-horseradish stuff again.
Why You’ll Love This Mexican Shrimp Cocktail
This isn’t your grandma’s shrimp cocktail – oh no! Here’s why this version will become your new obsession:
- Ready in 15 minutes flat (perfect for last-minute guests)
- No cooking required – just chop, mix, and chill
- That addictive sweet-spicy-tangy flavor combo
- Naturally low-carb and packed with protein
- Looks fancy served in glasses but couldn’t be easier
- The avocado makes it creamy without heavy mayo
Seriously, it’s the ultimate crowd-pleaser that’ll have everyone asking for the recipe!
Mexican Shrimp Cocktail Ingredients
Here’s everything you’ll need to make this fiesta in a bowl:
- 1 lb cooked shrimp, peeled and deveined (medium or large work best)
- 2 medium tomatoes, diced (I like Roma for less juice)
- 1 ripe avocado, diced (not too soft!)
- 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes if you hate raw onion bite)
- 1/4 cup fresh cilantro, chopped (stems and all for maximum flavor)
- 1 small jalapeño, minced (optional but SO good)
- Juice of 2 limes (fresh squeezed ONLY – bottled ruins the magic)
- 1/2 cup ketchup (sounds weird but trust me)
- 1/4 cup Clamato or tomato juice (Clamato adds that authentic Mexican flavor)
- Dash of hot sauce (I’m Team Valentina but use what you’ve got)
- Salt and pepper, to taste (wait to season until after chilling)
- Lime wedges for garnish (because pretty)
Ingredient Notes & Substitutions
No Clamato? Regular tomato juice works in a pinch. Want extra crunch? Toss in diced cucumber or celery. For less heat, skip the jalapeño or remove seeds. And if you’re serving avocado-haters (weirdos), just leave it on the side. The shrimp cocktail still tastes amazing without it!
How to Make Mexican Shrimp Cocktail
Okay, let’s get mixing! This recipe couldn’t be simpler, but I’ve got a few little tricks to make it perfect every time:
- Prep your veggies first – Dice those tomatoes and avocado into nice, even chunks (nobody wants mushy avocado!). Finely chop the red onion and jalapeño if using – trust me, big pieces of raw onion are no fun.
- Make your zesty sauce – In a big bowl, whisk together the ketchup, fresh lime juice (I mean FRESH – that bottled stuff just won’t cut it), Clamato or tomato juice, and a dash of hot sauce. Taste it – it should make your lips tingle!
- Gentle mixing is key – Add your shrimp and all those beautiful chopped veggies to the sauce. Use a big spoon to fold everything together carefully – you want to coat everything without smashing that gorgeous avocado.
- Chill out – Pop the bowl in the fridge for at least 15-20 minutes (30 is even better if you’ve got time). This lets all those amazing flavors get to know each other.
- Final taste test – Right before serving, give it one last stir and adjust the salt and pepper. Sometimes it needs an extra squeeze of lime too!
Tips for the Best Mexican Shrimp Cocktail
Use cold shrimp straight from the fridge – warm shrimp makes the avocado mushy. Don’t skip the chilling time – it’s when the magic happens! And whatever you do, resist the urge to stir too much after adding the avocado. Those pretty green cubes should stay intact for the perfect texture in every bite.
Serving Suggestions for Mexican Shrimp Cocktail
Oh, the fun ways to serve this beauty! I love pouring it into chilled martini glasses for fancy parties – the layers look so pretty! For casual gatherings, just set out a big bowl with tortilla chips for scooping. My favorite? Piled high on crispy tostadas with extra lime. And drinks? Ice-cold Mexican beer or tangy margaritas make the perfect pairing. Trust me, once that spicy-sweet flavor hits your tongue, you’ll understand why this dish deserves center stage at any fiesta!
Storing and Reheating Mexican Shrimp Cocktail
Here’s the deal – this beauty is best enjoyed fresh! The avocado starts getting sad after about 2 hours in the fridge (trust me, I learned the hard way). If you must store it, press plastic wrap directly on the surface to prevent browning, but really – make it and eat it fast! Freezing? Don’t even think about it – the texture turns into complete mush. That fresh crunch is what makes it magical!
Mexican Shrimp Cocktail Nutrition
Here’s the scoop on what you’re getting in each delicious serving (nutrition will vary slightly based on your exact ingredients): About 210 calories packed with 18g protein – hello, healthy! Plus you’re looking at just 12g carbs (3g fiber), 10g good fats from that creamy avocado, and minimal saturated fat. The shrimp gives you a nice dose of omega-3s too. Not too shabby for something that tastes this indulgent!
Mexican Shrimp Cocktail FAQs
Can I use frozen shrimp? Absolutely! Just thaw overnight in the fridge or run under cold water first. Pat them dry so your cocktail doesn’t get watery. Fresh shrimp are great, but frozen works perfectly in this easy shrimp appetizer recipe.
How spicy is this? That’s the beauty – you control the heat! Skip the jalapeño for mild, leave seeds in for fiery, or add extra hot sauce if you’re feeling brave. Start small – you can always add more spice to this zesty shrimp cocktail!
Can I make it ahead? Sort of! Prep everything except the avocado up to 4 hours early. Add the avocado right before serving to keep it fresh and green. This chilled seafood starter is best enjoyed the same day.
What if I can’t find Clamato? No worries! Tomato juice with a splash of Worcestershire sauce makes a decent substitute. Or try V8 juice for extra veggie flavor in your coctel de camarones recipe.
Find more delicious recipes on Pinterest!
Print15-Minute Mexican Shrimp Cocktail – A Zesty Fiesta in Every Bite
A zesty, bold, and refreshing shrimp cocktail with Mexican-inspired flavors, perfect as an easy party appetizer or chilled seafood starter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 medium tomatoes, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, minced (optional)
- Juice of 2 limes
- 1/2 cup ketchup
- 1/4 cup Clamato or tomato juice
- Dash of hot sauce (like Tapatío or Valentina)
- Salt and pepper, to taste
- Lime wedges for garnish
Instructions
- Dice tomatoes, onion, avocado, and cilantro.
- Whisk together ketchup, lime juice, tomato juice, and hot sauce in a bowl.
- Add shrimp to the sauce and vegetable mixture, gently stirring to coat.
- Season with salt and pepper, then refrigerate for 15-20 minutes.
- Serve chilled in cups or bowls, garnished with lime wedges.
Notes
- Adjust jalapeño and hot sauce to control spiciness.
- Best served fresh but can chill for up to 2 hours.
- For extra crunch, add diced cucumber or celery.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg