Fresh Authentic Mexican Shrimp Cocktail

Here is my go-to Mexican shrimp cocktail recipe, with fresh shrimp, crisp vegetables, and a zesty tomato sauce that’s just the right balance of tangy and sweet.

This shrimp cocktail has become my summer party staple – I always get asked to bring it to backyard gatherings. I usually make a double batch because it disappears so quickly, and honestly, it tastes even better the next day straight from the fridge!

What Kind of Shrimp Should I Use?

Medium-sized shrimp (31-40 count per pound) are perfect for Mexican shrimp cocktail, though you could also use large shrimp if you prefer – just cut them into bite-sized pieces. Fresh shrimp is great if you can get it, but good quality frozen shrimp will work just as well since you’ll be cooking them anyway. When shopping, look for raw shrimp that’s already peeled and deveined to save prep time, but avoid pre-cooked shrimp as they tend to become rubbery when reheated. For the best results, make sure to cook your shrimp just until they turn pink and curl into a loose “C” shape – if they curl into a tight “O”, they’re overcooked.

Options for Substitutions

This refreshing Mexican shrimp cocktail can be tweaked with several substitutions if needed:

• Spanish onion: You can easily swap Spanish onion with red onion or white onion. If you’re not big on raw onion, try using shallots for a milder flavor.
• Shrimp: While shrimp is the star here, you could use a mix of seafood like cooked bay scallops or lump crab meat. Just make sure whatever seafood you use is properly cooked and chilled.
• Tomato and clam juice cocktail: If you can’t find Clamato, you can use plain tomato juice mixed with a splash of clam juice. Or just use tomato juice if you prefer – though you might want to add a pinch more salt.
• Jalapeño: Feel free to use serrano peppers for more heat, or bell peppers for a milder version. You can also use pickled jalapeños in a pinch.
• Cilantro: If you’re not a cilantro fan, try fresh parsley instead. The taste will be different but still fresh and good.
• Avocado: While avocado adds nice creaminess, you can leave it out if you can’t find ripe ones. Just know the texture won’t be quite the same.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing Mexican shrimp cocktail is overcooking the shrimp – they should be just pink and opaque, then immediately plunged into ice water to stop the cooking process and maintain their snappy texture.

Another common error is not allowing enough time for the flavors to meld – this cocktail needs at least 2 hours in the refrigerator for the ingredients to properly combine and develop their full taste potential, though overnight is even better.

When it comes to the vegetables, cutting them too large can overwhelm the shrimp and make the cocktail difficult to eat – aim for a fine, uniform dice that allows all ingredients to fit comfortably on a spoon.

For the best results, add the diced avocado just before serving to prevent browning, and taste for seasoning one final time since cold temperatures can dull flavors, requiring an extra squeeze of lime or pinch of salt.

What to Serve With Mexican Shrimp Cocktail?

This refreshing Mexican shrimp cocktail is perfect with some crispy tortilla chips or saltine crackers for scooping up all that good sauce! Since it’s already packed with shrimp and veggies, I like to keep the sides simple – warm corn tortillas or a basket of fresh-baked bolillo rolls (Mexican bread rolls) are just right. For a more filling meal, you could serve it alongside some Mexican rice or a simple side of black beans. Just make sure to have plenty of lime wedges on the table for an extra citrusy kick!

Storage Instructions

Keep Chilled: Mexican shrimp cocktail is best enjoyed fresh, but you can keep it in an airtight container in the fridge for up to 24 hours. The flavors actually get better as they mingle together! Just know that the avocados might start to brown a bit, even with the lime juice.

Make Ahead: If you want to prep this ahead, mix all ingredients except the avocados and store in the fridge for up to 2 days. When you’re ready to serve, just dice and add the fresh avocados. This way, everything stays fresh and the avocados won’t turn brown.

Serve: Always serve this cocktail nice and cold! If it’s been sitting in the fridge for a while, give it a gentle stir before serving to mix up all those tasty juices that might have settled at the bottom. Add some extra fresh lime wedges on the side for an extra zip.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 150-180 g

Ingredients

• 1/3 cup chopped spanish onion
• 1/4 cup fresh lime juice
• 1 pound cold cooked medium shrimp, peeled and deveined
• 2 roma tomatoes, diced
• 1 cucumber, minced
• 1 stalk celery, minced
• 1 jalapeno, seeded and minced
• 2 teaspoons salt
• 2 teaspoons black pepper, ground
• 1.5 cups cold tomato and clam juice cocktail
• 1 cup cold ketchup
• 1 bunch cilantro, leaves chopped, stems removed
• 2 tablespoons hot sauce
• 2 avocados, peeled, pitted, and diced

Step 1: Prepare the Onion and Lime Juice

Gather all the ingredients you will need for the recipe.

Start by mixing the chopped onion with lime juice in a small bowl.

Allow this mixture to stand for about 10 minutes.

This will help soften the onion and infuse it with a tangy flavor.

Step 2: Combine the Main Ingredients

While the onion is marinating, in a medium bowl, toss together the shrimp, diced Roma tomatoes, chopped cucumber, sliced celery, minced jalapeño, salt, and black pepper.

Mix until all ingredients are thoroughly combined and evenly coated with the seasoning.

Step 3: Make the Dressing

In a separate bowl, whisk together the tomato and clam juice cocktail, ketchup, chopped cilantro, and hot pepper sauce.

Ensure the dressing is well-mixed, then stir it into the shrimp mixture prepared earlier, coating everything evenly.

Step 4: Add Avocados and Onion Mixture

Gently fold the diced avocados into the shrimp mixture, taking care not to mash them.

Once mixed, add in the onion and lime juice mixture.

Stir gently to combine all elements thoroughly.

Step 5: Chill and Serve

Cover the bowl and chill the mixture thoroughly in the refrigerator for at least 1 hour.

This allows the flavors to meld together.

Once chilled, your dish is ready to serve.

Enjoy your delicious, refreshing shrimp cocktail!