Ingredients
Scale
For the Shrimp Cocktail Base:
- 1 lb large shrimp, peeled, deveined, and cooked
- 1 cup Clamato juice (or tomato juice)
- ½ cup ketchup
- ¼ cup fresh lime juice
- 1 tbsp hot sauce (Cholula, Valentina, or preferred brand)
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
Crunchy, Fresh Mix-Ins:
- ½ red onion, finely diced
- ½ cucumber, diced
- 1 jalapeño, finely diced (adjust for spice level)
- ½ cup cilantro, chopped
- 2 Roma tomatoes, diced
- 1 avocado, diced
For Serving:
- Saltine crackers or tostadas
- Extra lime wedges
Instructions
1. Cook the Shrimp
- Bring a pot of salted water to a boil.
- Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque.
- Transfer shrimp immediately to an ice bath to stop the cooking process.
- Once cooled, chop them into bite-sized pieces.
2. Prepare the Sauce
- In a large bowl, mix Clamato juice, ketchup, lime juice, hot sauce, Worcestershire sauce, salt, and black pepper.
- Stir until well combined and smooth.
3. Add Fresh Ingredients
- Toss in chopped onion, cucumber, jalapeño, tomatoes, and cilantro.
- Stir everything together to evenly distribute the flavors.
4. Combine Shrimp and Chill
- Add the cooked shrimp to the sauce mixture and stir well.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Add Avocado and Serve
- Right before serving, gently fold in the diced avocado.
- Serve in individual cocktail glasses or bowls with tostadas, crackers, or tortilla chips.
- Garnish with lime wedges and extra cilantro if desired.
Notes
- Make-Ahead Tip: This dish tastes even better after a few hours in the fridge. Just add the avocado at the last minute to prevent browning.
- Spice Level: Adjust the jalapeño and hot sauce to your preference. For extra heat, add a few dashes of habanero sauce.
- Clamato Substitute: If you don’t have Clamato juice, mix tomato juice with a splash of seafood broth for a similar taste.
- Storage: Mexican Shrimp Cocktail is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer / Light Meal
- Method: No-cook (except for shrimp boiling)
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 180 mg