Mexican Shrimp Cocktail Recipe – Refreshing & Flavorful

I’m thrilled to share my Baja Shrimp Cocktail with juicy shrimp, zesty lime, crisp vegetables and creamy avocado all folded into a chilled tomato cocktail that comes together in minutes and makes a stunning summer appetizer.

I love the kind of food that makes people stop talking and just eat, and this Mexican Shrimp Cocktail does that. It packs a punch, it’s bright and a little naughty, and somehow classy enough for guests but easy for a weeknight.

With plump cooked shrimp and creamy avocado the bowl sings, every spoonful hits a different note and you’ll be wondering why you never tried this before. I call it my cheeky spin on a Baja Shrimp Cocktail and yes it’s basically a Traditional Mexican Shrimp Cocktail Recipe with attitude.

Try it once and you’ll be bringing it to every gathering.

Ingredients

• Shrimp: lean protein, low in carbs, slightly briny, adds savory seafood flavor.
• Clamato or tomato juice: tangy, provides vitamin C, a bit sweet and savory base.
• Lime juice: bright sour notes, vitamin C, balances sweetness, cuts richness.
• Avocado: creamy texture, heart healthy fats, adds richness and mild nutty flavor.
• Cucumber: crisp, hydrating, low calorie, adds fresh crunch and subtle sweetness.
• Red onion: sharp bite, provides fibre, astringent sweetness when rinsed, color pop.
• Cilantro: herbaceous, adds bright green flavor, small vitamin boost, some people dislike.
• Jalapeño: optional heat, capsaicin gives kick, may increase metabolism slightly.

Ingredient Quantities

• 1 lb cooked shrimp, peeled and deveined
• 2 cups (480 ml) Clamato juice or tomato juice
• 1/2 cup (120 ml) ketchup
• 1/4 cup (60 ml) fresh lime juice, about 2 or 3 limes
• 1 small red onion, finely diced
• 1 cup diced roma tomatoes (about 2 medium)
• 1 cup diced cucumber, peeled and seeded
• 1 ripe avocado, diced
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced, optional
• 1 tablespoon hot sauce (Valentina or Tabasco) or to taste
• 1 teaspoon Worcestershire sauce, optional
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• Tortilla chips or saltine crackers for serving, optional

How to Make this

1. Chop the veggies: finely dice the red onion, roma tomatoes and peeled, seeded cucumber; mince the jalapeño if using (seed it first for less heat). Chop the cilantro and set most aside for garnish.

2. Make the cocktail base: in a large bowl whisk together the Clamato or tomato juice, ketchup, fresh lime juice, hot sauce, Worcestershire sauce (if using), kosher salt and black pepper until smooth.

3. Prep the shrimp: if already cooked just pat dry and cut into bite-size pieces if big, then add them to the bowl with the cocktail base and stir to coat. If you’re using raw shrimp cook them first until pink, cool them quickly then proceed.

4. Fold in the veggies: add the diced onion, tomatoes, cucumber, cilantro and jalapeño to the shrimp and sauce, mix gently so the tomatoes dont get mushy.

5. Add the avocado last: dice the avocado and toss it with a squeeze of lime then fold it in gently so it stays creamy and doesnt brown or mash up.

6. Chill briefly: cover and refrigerate for 10 to 30 minutes so the flavors meld but dont let it sit all day or the acid will toughen the shrimp. If you need to serve right away you can serve over ice or in an ice-chilled bowl.

7. Taste and adjust: before serving taste for salt, heat and acidity. Add more hot sauce for spice, more lime for brightness, or a pinch more salt if it tastes flat.

8. Serve: spoon into cocktail glasses or a big bowl, garnish with extra cilantro and lime wedges, and serve with tortilla chips or saltine crackers on the side for scooping.

Equipment Needed

1. Large cutting board
2. Chef’s knife (8 inch)
3. Paring knife
4. Large mixing bowl
5. Whisk or fork
6. Measuring cups and spoons
7. Citrus juicer or reamer
8. Mixing spoon or rubber spatula
9. Serving glasses or bowls

FAQ

Mexican Shrimp Cocktail Recipe – Refreshing & Flavorful Substitutions and Variations

• Clamato or tomato juice: swap with V8 or plain tomato juice plus a splash of clam juice or fish sauce for that briny note, or use diluted vegetable juice if you want a milder flavor.
• Cooked shrimp: use cooked crab meat, cooked bay scallops, or firm cooked white fish like cod or haddock, even canned lump crab works in a pinch.
• Avocado: replace with diced mango or ripe papaya for a sweet, creamy bite, or use extra cucumber plus a little olive oil or a spoonful of mayo to add creaminess.
• Jalapeño: serrano peppers give you more heat, poblano is milder, or swap in canned chipotle in adobo for a smokey, slightly different flavor; pickled jalapeños work if you want less fresh heat.

Pro Tips

– Keep shrimp out of the acidic mix for too long. Acid will firm them up and make them rubbery, so either fold shrimp in at the last minute or limit marinating to about 20 to 30 minutes. If you must prep early, keep shrimp chilled and separate until serving.

– Stop avocado from turning brown. Toss the diced avocado with a little lime juice then add it last. If you prep ahead put the avocado in a small bowl, press plastic wrap right onto the surface and keep it cold, dont leave it exposed.

– Prevent a watery, soggy cocktail. Seed cucumbers and tomatoes, then salt the cucumber briefly and drain or pat dry so it doesnt dilute the sauce. Also cut everything to similar bite size so the texture feels balanced when you scoop it.

– Balance flavor after chilling, not before. Cold dulls seasoning, so taste after the 10 to 30 minute chill and then adjust salt, lime and hot sauce. If the mix tastes too acidic add a tiny pinch of sugar or a splash more tomato juice to round it out.