Tired of bland shrimp cocktail? Try this! This show stopping, authentic style Mexican Shrimp Cocktail Recipe with tomato juice is ALWAYS a hit. Perfect to bring to a a summer bbq– it’s cold, crisp and presents incredibly well. Combine fresh shrimp, tomato juice, hot sauce, crunchy cucumbers, and avocado—season to perfection and chill.
*Pro Tip- Make in advance and it’s even better!
When to Serve Mexican Shrimp Cocktail
This shrimp cocktail recipe is one of my favorite dishes to serve in the summer, when a chilled, refreshing seafood appetizer hits just right. It’s great to bring to a bbq or summer gathering at a friend’s house. 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.
Take it to the next level and serve it with homemade guacamole and a cold pitcher of margaritas. This Mexican Shrimp Cocktail recipe is total show shopper when you show up to party with a batch of this delicious twist on classic shrimp cocktail. Source individual serving cups, assemble on site and pass around! Trust me- it will be the most talked about bite of the day!
What you’ll need to make Mexican Shrimp Cocktail
What is the difference between Frozen and Fresh 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 buy quality, wild shrimp whenever possible.
Pro Tips for making making “gazpacho” style shrimp cocktail, in a cup:
- 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 it up to 48 hours later as leftovers and the avocado and cilantro held up extreamly well.)
- This dish is low calorie, low fat, low carb and Gluten free! (Winning!)
How to Serve Shrimp Cocktail in a Cup
This is a fabulous dish to serve in a big bowl and let everyone help themselves, or serve as individual portions using plastic cups. (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
- 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.
What readers are saying about Mexican Shrimp Cocktail Recipe
I made this to bring to a backyard barbecue over the weekend and it was the best thiing there. Everyone was talking about how good it was and how they have never had anything like it. I’ll definitely be making it again this summer. I used plastic cups from the grocery store to serve it.
I added a little extra jalapeño because we like things spicy, but otherwise followed the recipe exactly. Great recipe.
I was worried the ketchup and Clamato combination would be too strong, but everything came together beautifully. The flavor was incredible. Served at July 4th party and was a huge hit.
I have made this dish twice and loved it. Since my grandson and I are the only ones who eat it, 2 to 4 days leftovers are still good even with the cilantro and avocado. A little time consuming the first time but better the second try. Planning on using Argentina wild caught shrimp sauteed in a little butter tomorrow for this dish. Should be wonderful. I’ll let you know.
Oh my God! I can’t wait to make this recipe again. It is SO good. I actually think it was better the next day and the avocados held up fine.
I made this for Cinco de Mayo, and it was the star of the night. I’ll definitely be making again. Best recipe I have tried in a long time.