Mexican Shrimp Cocktail Recipe for a Zesty Fiesta
A zesty and refreshing Mexican Shrimp Cocktail featuring cooked shrimp, fresh vegetables, and a bold, tangy tomato-based sauce—perfect as a summer party appetizer or spicy seafood starter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 1 lb cooked shrimp, peeled & deveined
- 2 medium tomatoes, diced
- 1 avocado, diced
- 1/3 cup red onion, finely chopped
- 1 jalapeño, seeded & minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup tomato juice or Clamato
- 1/4 cup ketchup
- Juice of 2 limes
- 1 tbsp hot sauce (like Tapatío or Valentina)
- Salt & pepper to taste
- Tajín or chili powder (optional, for garnish)
- Lime wedges for serving
Instructions
- Dice tomatoes, avocado, red onion, jalapeño, and cilantro. Toss with cooked shrimp in a mixing bowl.
- In a separate bowl, whisk together tomato juice (or Clamato), ketchup, lime juice, and hot sauce. Season with salt and pepper to taste.
- Pour the sauce over the shrimp and vegetable mixture. Gently toss until everything is evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve in cocktail glasses or small bowls. Garnish with Tajín or chili powder and lime wedges.
Notes
- Use pre-cooked shrimp to save time, or cook raw shrimp in boiling water until pink.
- Adjust the spice level by adding more or less hot sauce or jalapeño.
- Serve with tortilla chips or saltine crackers for extra crunch.
- For a lighter version, use low-sodium tomato juice and reduced-sodium ketchup.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg