Everyone loves shrimp cocktail—but let’s be honest, it’s a bit overdone, and more often than not, kind of bland. Enter: Mexican Shrimp Cocktail—a bold, flavor-packed twist that’s cold, crisp, and downright irresistible.
This is one of my favorite dishes to serve in the summer, when a chilled, refreshing seafood appetizer hits just right. The tomato base is tangy with just the right amount of heat, the cucumbers stay crunchy, and the shrimp are briny, meaty, and satisfying. It’s the kind of dish that nails both flavor and texture—bright, bold, and balanced in every bite.
I love serving this as a starter alongside fresh guacamole and a cold pitcher of margaritas. Mexican Shrimp Cocktail is also a show shopper when you show up to party with a batch of this deliciousness- bring some serving cups, assemble on site and pass around! Trust me- you’ll be the most talked about chef of the day!
What you’ll need to make Mexican Shrimp Cocktail
About sourcing Shrimp
The quality of shrimp that is most readily available mostly comes from shrimp farms in Asia or Latin America. I encourage you to read the back of the bags most frozen shrimp come in to see the list of chemical solutions the shrimp are preserved in. Personally, I cannot pronounce most of them. In addition to being raised in overcrowded pens, the shrimp are fed poor quality feed and antibiotics. All of which end up in our food supply.
It is very important to understand that these farmed shrimp are what you commonly are sold by your fish shop or food store behind the counter, and almost always what you are served in restaurants. The source of shrimp are rarely advertised to the buyer or diner. Be sure to ask if the shrimp are farmed or wild. Additionally, never ever be fooled by the term “sustainably sourced” as it means absolutely nothing beneficial to the consumer. I recommend doing some independent research and trying to source quality, wild shrimp whenever possible.
Pro Tips:
- You can assemble this dish 1-24 hours advance. However, don’t add the avocado or cilantro until right before serving. (That said… I’ve also eaten in 24 hours later as leftovers and the avocado and cilantro held up pretty well.)
- This dish is low calorie, low fat, low carb and Gluten free! (Winning!)
Serving Suggestions for Mexican Shrimp Cocktail
This is a fabulous dish to serve in a big bowl and let everyone help themselves, or serve as individual portions. (I love anything that can be served individually.) I make this shrimp appetizer when we are enjoying a Mexican themed night which is great for group gatherings. I like to set out individual portions of Mexican Shrimp Cocktail, Guacamole & Chips, and serve Chicken Enchiladas for dinner. All of which can be pre-made so you can enjoy the company and the food.
About the Avocado
The avocado is an optional ingredient in this dish, but I encourage it. However, avocados can be tricky to buy. They are pricey and when you slice into an under or over ripe one, its so frustrating! Here is a helpful article on how to select the perfect Avocado.
More Shrimp Recipes:
Mexican Shrimp Cocktail
Ingredients
For the Shrimp
- 2 pounds medium size shrimp (Approx 31-35 per pound) deveined, tail shells removed. (Thawed if frozen) (+ extras if you want to garnish each serving with extra poached shrimp)
- 1/4 cup kosher salt
- 1/4 cup sugar
For the Cocktail Mixture
- 2 cup Chilled Tomato Juice (Sacramento brand if you can find it)
- 1 cup Chilled Clamato Juice
- 1 cup Ketchup
- .5 cup Freshly squeezed lime juice
- 1 tbsp Worcestershire sauce
- 2 tbsp Hot Sauce (Not Tabasco-Frank's hot sauce recommended.)
- 2 cups English cucumber- seeded, 1/8-1/4 inch dice
- 4 tbsp jalapeños – seeded and finely diced
- 1 cup red onion – finely diced
- 2-3 medium avocados – halved, pitted, and cut into 1/4-1/2 inch pieces right before mixing in.
- 4 tbsp chopped fresh cilantro
Instructions
Prepare the Shrimp
- Fill large bowl halfway with ice and water. Set aside.
- In a medium pot, combine the salt, sugar, and 6 cups of water. Bring to a boil over medium-high heat.
- Add the shrimp to the boiling water mixture and poach for about 2 minutes, until the shrimp are pink and opaque. (Note: The water will not fully return to a boil once you add the shrimp.) If you are nervous about the shrimp not being cooked, pull one and slice to make sure they are cooked through.
- Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, pay dry and cut each shrimp into 2-3 bite size pieces per shrimp, depending on size.
- **If garnishing with one shrimp per serving, be sure to set these shrimp aside!
Assemble the Mexican Shrimp Cocktail
- In a large mixing bowl, combine tomato juice, Clamato juice, ketchup, lime juice, Worcestershire sauce, and hot sauce. Mix well. Add the cooked, chopped shrimp, cucumber, jalapeño & red onion and gently stir until evenly coated.
- Cover and chill in the fridge for at least one hour and up to 24 hours. Taste for seasoning once all the flavors have married. Add salt, pepper hot sauce, and/or lime juice to taste.
- Right before serving, gently fold in the avocado and cilantro.
- To serve, portion into individual cups, and optionally garnish with one cooked shrimp. Serve with a bowl of lime wedges, chips and extra hot sauce on the side.
7 thoughts on “Mexican Shrimp Cocktail Recipe”
An example of an easy tasty recipe
Great recipe! I halved it and it made just the right amount that I needed. After I made the original recipe, I did add a pinch of cumin, extra lime and cayenne powder instead of the hot sauce. It kicked it up a little but it was actually just fine without the changes. Thank you for posting!
I am So happy you liked it! Its absolutely one of my favorites!
A great recipe. I make it all the time now.
A when weighing pros and cons of farmed vs. wild caught shrimp keep in mind that shrimp trawls basically clear cut the ocean floor.
OMG I just made this and it was FIRE!! I omitted the hot sauce and jalapenos. Not gonna lie, it would have rocked harder with hot sauce.. But it was incredible without!! Kudos and thank you for my new go-to!!
What does .5 cup mean. Is that 1/2???
Yes .5 is 1/2 cup. Let me know how it turns out- one my absolute favorite recipes!