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Authentic Mexican Shrimp Cocktail in a glass with avocado slices.

Mexican Shrimp Cocktail

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g Cooked shrimp (peeled, deveined, tails removed)
  • 2 cups Clamato juice or tomato juice
  • 1/4 cup Ketchup
  • 1/3 cup Fresh lime juice about 3–4 limes
  • 1 cup Cucumber peeled and diced
  • 1/2 cup Red onion finely diced
  • 1/4 cup Fresh cilantro chopped
  • 1 Jalapeño seeded and minced
  • 1 large Avocado diced
  • 1/2 tsp Salt adjust to taste
  • Optional: Dash of hot sauce Valentina or Cholula and 2 tbsp orange juice.

Method
 

  1. Whisk Base: In a large bowl, combine Clamato juice, ketchup, lime juice, and optional hot sauce/orange juice.
  2. Combine: Fold in the shrimp, cucumber, red onion, jalapeño, and cilantro. Season with salt.
  3. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Finish: Gently stir in the diced avocado right before serving.
  5. Serve: Divide into chilled glasses and serve with saltines or toasted pita chips.

Notes

  • Shrimp Texture: For the best "snap," plunge boiled shrimp into an ice bath immediately after cooking.
  • The "Secret" Splash: Add 2 tbsp of orange juice to the sauce to balance the acidity of the lime and ketchup.
  • Prep Ahead: You can mix everything except the avocado up to 24 hours in advance for deeper flavor.
  • Uniform Dice: Chop the cucumber and onion to the same size to ensure a balanced bite in every spoonful.
  • Temperature Matters: Serve in chilled glasses (place them in the freezer for 10 minutes) to keep the seafood crisp and refreshing.