Description

Mexican Shrimp Cocktail is a light, refreshing, and flavorful dish that brings together juicy shrimp, crisp vegetables, and a zesty tomato-lime sauce. Unlike the classic American shrimp cocktail, this Mexican version is more like a cold seafood salad, perfect for warm weather, gatherings, or anytime you’re craving something with bold Latin flair. Served chilled with tortilla chips or crackers, it’s an easy yet impressive appetizer or light meal.

Ingredients

1 lb cooked shrimp, peeled and deveined (medium size, tails removed if desired)
1 cup tomato juice (preferably clamato for extra flavor)
1/2 cup fresh lime juice (about 4 limes)
1/2 cup ketchup
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1 medium cucumber, peeled and diced
2 medium tomatoes, seeded and diced
1 avocado, diced

Instructions

In a large bowl, mix together the tomato juice, lime juice, and ketchup until well combined.
Add the chopped white onion, cilantro, diced cucumber, and tomatoes to the mixture.
Stir in the cooked shrimp until evenly coated with the sauce.
Gently fold in the diced avocado.
Taste and season with salt and pepper if needed.
Chill in the refrigerator for at least 30 minutes to allow flavors to blend.
Serve cold with tortilla chips, crackers, or in individual cups or glasses.

Notes

Serving Tips

Serve Mexican Shrimp Cocktail chilled in small bowls, martini glasses, or parfait cups for a festive presentation.
Pair with tortilla chips, saltine crackers, or crispy tostadas for dipping or scooping.
Garnish with extra chopped cilantro, lime wedges, or a drizzle of hot sauce for added flavor and color.
For a more filling option, serve over shredded lettuce or alongside a small side of Mexican rice.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best results, store the shrimp and sauce mixture separately from the avocado, and stir in freshly diced avocado just before serving.
Do not freeze, as the texture of the shrimp, avocado, and vegetables will become watery and mushy when thawed.
Always keep chilled and discard if left at room temperature for more than 2 hours, especially in warm weather.