Mexican Shrimp Cocktail

By Christina Collins

Everyone loves shrimp cocktail! But let’s face the facts- it’s overly popular and most of the time, not very flavorful. Mexican shrimp cocktail on the other hand is jam packed with flavor! It’s cold, crisp and damn delicious!

Serve in a big bowl and let everyone help themselves, or serve as individual portions.

This is such a great dish to serve in the summer when everyone really appreciates a cold, refreshing seafood dish. The tomato sauce is tangy, the cucumbers are crisp and crunchy and the shrimp are briny and meaty. It may just be the perfect combination of flavors and textures of any dish. Every bite is unique and equally as delicious.

I like to serve this Mexican Shrimp Cocktail as an appetizer, along with fresh guacamole and a pitcher of cold margaritas. Seriously, who wouldn’t love to kick off an afternoon BBQ with that?!

About sourcing Shrimp

The quality of shrimp that is most readily available often comes from shrimp farms in Asia or Latin America. I encourage you to read the back of the frozen bags most shrimp come in to view the list of solutions the shrimp are preserved in. Typically, they are preserved in a variety of chemicals that I personally cannot pronounce. 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 note 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.

Feaster’s Tips:

You can make this dish a few hours ahead, but not too many. I recommend letting it chill for about an hour before serving if possible. However, don’t add the avocado or cilantro until right before serving.

This dish is low calorie, low fat, low carb and Gluten free! (Winning!)

Mexican Shrimp Cocktail

Mexican shrimp cocktail is the perfect summer starter. It's cool, crisp and full of flavor.


  • 1 ¼ pounds fresh excellent quality, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
  • ¼ teaspoon kosher salt plus salt for cooking shrimp
  • 1 cup V8 juice chilled
  • ½ cup ketchup
  • 3 tablespoons lime juice 2 limes, plus lime wedges for serving
  • 2 teaspoons hot sauce (Franks hot sauce recommended.)
  • ½ English cucumber seeded and cut into ½-inch pieces
  • 3/4 cup finely chopped red onion
  • 1 large avocado halved, pitted, and cut into ½-inch pieces
  • ¼ cup chopped fresh cilantro


  • Fill large bowl halfway with ice and water. Set aside.
  • Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and turn off the heat until the shrimp are opaque, about 5 minutes, shaking saucepan every few minutes.
  • Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, cut each shrimp crosswise into about 1/2 pieces. (larger shrimp 3 pieces, smaller shrimp in half.)
  • Combine V8 juice, ketchup, lime juice, hot sauce, and salt in mixing bowl. Add cucumber, onion, and shrimp and stir until evenly coated. Gently fold in avocado and cilantro.
  • Serve with lime wedges, chips and extra hot sauce on the side.


Serve with tortilla chips, sturdy potato chips or cassava chips.
*You can prepare this a few hours in advance, but no more. If you are making ahead make the full recipe omitting the avocado & cilantro. When ready to serve, gently fold in the avocado & cilantro. 

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