Best Shrimp Cocktail with Avocado

You know those appetizers that never get old? Shrimp cocktail with avocado is definitely one of them. I’ve served this at countless dinner parties, and my guests always gather around the plate until the last shrimp disappears. What I love most about this combo is how simple it is to put together – perfect for those times when you want something that looks fancy but doesn’t keep you stuck in the kitchen all afternoon.

The cool thing about adding avocado to classic shrimp cocktail is how it makes everything feel more modern and fresh. It’s become my go-to recipe when I need something reliable but a little different from the usual party snacks. Plus, I can prep most of it ahead of time, which means more time chatting with friends instead of rushing around in the kitchen right before they arrive.

Want to know the best part? You probably have most of these ingredients in your kitchen already. And if you don’t, they’re super easy to find at any grocery store. Let me show you how to make this crowd-pleaser that’s been saving my appetizer game for years.

What Kind of Shrimp Should I Use?

For shrimp cocktail, medium-sized shrimp (around 31-35 count per pound) are your best bet since they’re easy to eat in one or two bites. While both raw and pre-cooked shrimp work in this recipe, starting with raw shrimp gives you more control over the final texture and flavor. If you’re buying fresh shrimp, look for ones that smell like the ocean (not fishy) and have firm, translucent flesh. Frozen shrimp are totally fine too – in fact, unless you live near the coast, the “fresh” shrimp at your seafood counter were likely frozen first. Just make sure to thaw them properly in the refrigerator overnight or in cold water for about 20 minutes.

Options for Substitutions

This refreshing shrimp cocktail recipe is pretty adaptable – here’s what you can swap if needed:

• Shrimp: While shrimp is the star here, you can use any seafood you like – try chunks of cooked white fish, crab meat, or even chopped scallops. Just make sure it’s fresh and good quality.
• Red onion: White or sweet onions work fine here. If you find raw onions too strong, try soaking them in cold water for 10 minutes first to mellow their bite.
• Jalapeño: You can use serrano peppers for more heat, or bell peppers for a milder version. If using dried chili flakes instead, start with 1/4 teaspoon and adjust to taste.
• Cilantro: If you’re not a cilantro fan, fresh parsley makes a good substitute. You can also try a mix of parsley and mint for a different flavor profile.
• Lime juice: Lemon juice works just as well, or try a mix of both citrus juices. You’ll need about the same amount.
• Avocado: While avocado adds nice creaminess, you can leave it out if you can’t find ripe ones. Just know the dish will be less creamy.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing shrimp cocktail is overcooking the shrimp, which can turn them rubbery and tough – if using raw shrimp, cook them just until they turn pink and curl into a loose “C” shape, then immediately plunge them into ice water to stop the cooking process.

Another common error is not properly draining the vegetables, especially the tomatoes and cucumber, which can make your cocktail sauce too watery – take a few extra minutes to drain excess liquid and pat them dry with paper towels.

Timing is crucial with the avocado – cutting it too early can lead to browning, so wait until just before serving to dice it, and toss it with a bit of the lime juice to maintain its color.

For the best flavor development, let the mixed cocktail sauce ingredients (except the avocado) chill for at least an hour before serving, allowing the flavors to meld together properly.

What to Serve With Shrimp Cocktail?

This Mexican-style shrimp cocktail works great as an appetizer, but you can easily turn it into a light meal with a few simple additions. Try serving it with warm, crispy tortilla chips or saltine crackers for scooping up all that flavorful sauce. If you’re making it the main course, a side of Mexican rice or cilantro-lime rice makes perfect sense, and warm corn tortillas are always welcome at the table. For a fresh contrast, a simple side salad with crisp lettuce, radishes, and a light vinaigrette helps balance out the rich flavors of the seafood cocktail.

Storage Instructions

Chill: This shrimp cocktail is best enjoyed cold! Keep it in an airtight container in the fridge for up to 2 days. The lime juice helps keep the avocado from browning too quickly, but it’s still best to eat this dish sooner rather than later for the freshest taste and best texture.

Make Ahead: You can prep most ingredients ahead of time – chop the vegetables and cook the shrimp up to a day in advance. Just wait to cut and add the avocado until right before serving to keep it looking fresh. Store all prepped ingredients separately in the fridge until you’re ready to combine them.

Serve: Take the shrimp cocktail out of the fridge about 5-10 minutes before serving – this lets the flavors come alive a bit while still keeping everything nice and cool. Give it a gentle stir before serving to redistribute the sauce.

Preparation Time	15-25 minutes
Cooking Time	10-15 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 30-35 g
• Carbohydrates: 60-70 g

Ingredients

• 1 pound medium shrimp, either raw or cooked
• Salt to taste
• 1 cup diced red onion
• 1 cup diced and peeled cucumber
• 1/2 cup diced celery
• 1 minced jalapeño pepper
• 15-ounce can of whole peeled tomatoes, chopped, or 1 1/2 cups fresh tomatoes with their juices
• 1/2 cup ketchup
• 1/4 cup diced cilantro
• Juice from a lime, approximately 2 tablespoons
• Hot sauce, such as crystal or tabasco, to your taste preference (about 1 tablespoon to 1/4 cup of crystal)
• 1 avocado, cubed

Step 1: Prepare and Cook the Shrimp

If you are using pre-cooked, peeled, and deveined shrimp, you can skip this step.

For raw shrimp, start by peeling and deveining them.

For enhanced flavor, you can make a shrimp stock by boiling the shells in 6 cups of salted water, then strain the stock and use it to cook the shrimp.

Alternatively, bring a medium pot of salted water (1 tablespoon salt for 2 quarts of water) to a boil.

Add the shrimp and cook for 2-3 minutes, until just cooked through.

Reserve a cup of the cooking water and chill it.

Step 2: Cut and Prepare Shrimp

Once the shrimp are cooked and cooled, cut half of them into large chunks while keeping the other half whole for a more attractive presentation.

This will provide a mix of textures in your shrimp cocktail.

Step 3: Mix Ingredients and Chill

In a large bowl, combine the chopped shrimp with chopped onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice, and hot sauce.

Gently stir everything together to evenly distribute the ingredients and flavors.

Place the mixture in the refrigerator to chill.

Step 4: Adjust Consistency with Cooking Water

Once the reserved shrimp cooking water has cooled, gradually add it to the shrimp cocktail mixture until you reach your desired consistency.

If you are using pre-cooked shrimp, substitute the cooking water with clam stock or lightly salted water (dissolve a third of a teaspoon of salt in a cup of water).

Step 5: Add Final Ingredients and Serve

For serving, stir in salt and additional hot sauce to taste, and gently mix in chopped avocados.

Dip the whole shrimp in the cocktail and arrange them on top for a stunning presentation.

Serve the shrimp cocktail in parfait glasses or small bowls with tortilla chips on the side for an added crunch.

Enjoy, and don’t forget to leave feedback!