Description
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 165mg
