This refreshing Mexican Shrimp Cocktail is a chilled, vibrant dish packed with fresh vegetables, citrusy brightness, and tender shrimp. It’s light, flavorful, and perfect for warm weather, family gatherings, or as a refreshing starter.
Why You’ll Love This Recipe
This recipe is easy to prepare and requires no cooking beyond the shrimp. The balance of tangy lime juice, savory tomato base, crisp vegetables, and creamy avocado makes every bite satisfying. It’s customizable, naturally light, and works beautifully as either an appetizer or a main dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds cooked shrimp, peeled, deveined, and well chilled
1 pound shrimp, chopped into bite-sized pieces (from the total shrimp)
1 pound shrimp, left whole (from the total shrimp)
4 medium Roma tomatoes, finely chopped
2 fresh jalapeño peppers, finely chopped
1 small red onion, finely chopped
1 cup cucumber, diced
1 large ripe avocado, diced
1 cup fresh cilantro, finely chopped
1 cup ketchup
1 cup tomato juice
Juice of 2 large limes (about 1/4 cup)
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Directions
Place the chopped shrimp and whole shrimp into a large mixing bowl.
Add the tomatoes, jalapeños, red onion, cucumber, avocado, and cilantro.
In a separate bowl, whisk together the ketchup, tomato juice, and lime juice until smooth.
Pour the tomato mixture over the shrimp and vegetables.
Season with salt and black pepper.
Gently mix until everything is evenly combined, taking care not to mash the avocado.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Add hot sauce for extra heat and depth of flavor.
Replace tomato juice with vegetable juice for a slightly different taste.
Mix in diced mango or pineapple for a sweet contrast.
Use serrano peppers instead of jalapeños for a spicier version.
Add extra lime juice for a brighter, more citrus-forward flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
This dish is meant to be served cold and should not be reheated.
For best texture, add avocado fresh if storing longer than one day.
FAQs
Can I use frozen shrimp?
Yes, as long as the shrimp is fully thawed, cooked, and chilled before using.
Is this recipe spicy?
It has a mild to medium heat level. You can adjust the jalapeños to your preference.
Can I prepare this in advance?
Yes, it can be made a few hours ahead. Add the avocado just before serving for best results.
What shrimp size works best?
Medium to large shrimp provide the best texture and presentation.
Can lemon juice be used instead of lime?
Yes, but lime juice provides a more authentic flavor.
Is this served as an appetizer or main dish?
It works well as either, depending on portion size.
Can I reduce the ketchup?
Yes, reducing ketchup will make the cocktail more tangy and less sweet.
What can I serve with this dish?
It pairs well with crackers, tortilla chips, or simple flatbread.
How do I prevent watery shrimp cocktail?
Drain excess liquid from the vegetables and use well-chilled shrimp.
Can I add other vegetables?
Yes, diced bell peppers or celery add extra crunch.
Conclusion
Mexican Shrimp Cocktail is a refreshing, flavorful dish that’s easy to prepare and endlessly adaptable. With its bright flavors and satisfying textures, it’s a perfect choice for casual meals, gatherings, or anytime you want something light yet delicious.
Mexican Shrimp Cocktail is a light and refreshing cold dish made with shrimp, fresh vegetables, lime juice, and a tangy tomato-based sauce. It’s a flavorful and satisfying appetizer or main course perfect for warm weather or gatherings.
Ingredients
2 pounds cooked shrimp, peeled and deveined
1 pound shrimp, chopped into bite-sized pieces
1 pound shrimp, left whole
4 medium Roma tomatoes, finely chopped
2 fresh jalapeño peppers, finely chopped
1 small red onion, finely chopped
1 cup cucumber, diced
1 large ripe avocado, diced
1 cup fresh cilantro, finely chopped
1 cup ketchup
1 cup tomato juice
Juice of 2 large limes (about 1/4 cup)
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Instructions
Place the chopped and whole shrimp in a large mixing bowl.
Add the chopped tomatoes, jalapeños, red onion, cucumber, avocado, and cilantro.
In a separate bowl, whisk together the ketchup, tomato juice, and lime juice until smooth.
Pour the tomato mixture over the shrimp and vegetables.
Season with salt and black pepper to taste.
Gently toss until everything is evenly coated, being careful not to mash the avocado.
Cover and refrigerate for at least 30 minutes to chill and allow flavors to develop.
Serve cold with tortilla chips or crackers.
Notes
Add hot sauce or chili flakes for extra heat.
Swap tomato juice for vegetable juice for a different base flavor.
For best texture, add avocado just before serving if making ahead.
Use medium to large shrimp for the best texture and appearance.
Drain any excess liquid from vegetables to prevent a watery dish.
