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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.