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Mexican Shrimp Cocktail Recipe

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This refreshing Mexican Shrimp Cocktail is a vibrant and tangy seafood dish featuring cooked shrimp mixed with fresh vegetables, zesty lime juice, and a flavorful tomato-clamato base with a hint of heat from jalapeno and Mexican hot sauce. Perfectly chilled and garnished with avocado and cilantro, it’s an easy-to-prepare appetizer or light meal that captures classic Mexican flavors.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mexican

Ingredients

Marinade

  • 1/3 cup chopped red or white onion
  • 1/4 cup lime juice (or more to taste)

Main Ingredients

  • 1 pound cooked medium shrimp
  • 3 Roma tomatoes (seeded and chopped)
  • 1 cucumber (peeled and finely diced)
  • 1 large stalk of celery (finely diced)
  • 1 jalapeno (seeded and minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bunch cilantro (stems removed and leaves chopped, reserve some whole leaves for garnish)
  • 2 avocados (diced)

Liquid Mixture

  • 1 1/2 cups Clamato juice (chilled)
  • 3/4 cup ketchup (chilled)
  • 1-2 tablespoons Mexican hot sauce (such as Cholula or Tapatio)

Instructions

  1. Marinate onions: In a small bowl, combine the chopped onions and lime juice. Let them sit and marinate for 10-15 minutes to mellow the onion’s sharpness and infuse citrus flavor.
  2. Mix shrimp and vegetables: In a large bowl, gently toss together the cooked shrimp, chopped Roma tomatoes, peeled and diced cucumber, finely diced celery, minced jalapeno, chopped cilantro, salt, and black pepper until evenly combined. Then stir in the marinated onions with lime juice.
  3. Prepare and add dressing: In a separate bowl, whisk together the chilled Clamato juice, chilled ketchup, and Mexican hot sauce until smooth. Pour this mixture over the shrimp and vegetable mixture and stir gently to coat all ingredients.
  4. Add avocado: Carefully fold in the diced avocados to avoid mashing them, ensuring creamy texture throughout the cocktail.
  5. Chill and serve: Cover the bowl and refrigerate the shrimp cocktail for at least 1 to 2 hours to allow flavors to meld and the cocktail to chill thoroughly. Serve in cocktail or margarita glasses, garnished with lime wedges and whole cilantro leaves for an attractive presentation.

Notes

  • Use cooked shrimp that are peeled and deveined for ease and best texture.
  • Adjust the amount of lime juice and hot sauce to your preferred level of tanginess and heat.
  • For a thicker texture, reduce the amount of Clamato juice slightly.
  • Make sure to seed the jalapeno to control spiciness or keep seeds for more heat.
  • This cocktail is best served chilled and consumed the same day for freshness.

Find it online: https://cheftinaskitchen.com/mexican-shrimp-cocktail-recipe/