Best Mexican Shrimp Cocktail Recipe

This refreshing and flavorful Mexican Shrimp Cocktail is a chilled seafood dish that’s bursting with bold, zesty flavors. Packed with juicy shrimp, crisp vegetables, creamy avocado, and a tangy tomato-based sauce, it’s like a seafood salsa served in a glass. I love serving it as a light appetizer or a vibrant starter that feels just as festive as it tastes.

Why You’ll Love This Recipe

I love how this recipe brings together simple, fresh ingredients to create a dish that’s both elegant and effortless. It’s perfect for warm weather, quick to assemble, and totally customizable depending on how spicy or citrusy I like it. Plus, it’s a showstopper at parties—served in cocktail glasses or chilled bowls, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds cooked shrimp, peeled and deveined

• 1 medium white onion, finely chopped

• ½ cup lime juice (freshly squeezed)

• 2 medium tomatoes, diced

• 1 cucumber, peeled and diced

• 1 jalapeno pepper, seeded and minced

• 1 bunch fresh cilantro, chopped

• 1 cup tomato and clam juice cocktail (such as Clamato)

• ½ cup ketchup

• 1 tablespoon hot pepper sauce (to taste)

• 1 large avocado, diced

• Salt and freshly ground black pepper to taste

Directions

1. I start by combining the chopped onion with the lime juice in a bowl and let it sit for about 10 minutes. This step helps to mellow the sharpness of the onion.

2. Then I add in the diced tomatoes, cucumber, jalapeno, and cilantro, stirring everything together to let the flavors mix.

3. In a separate bowl, I mix the Clamato juice, ketchup, and hot sauce until well combined.

4. I gently fold in the shrimp and avocado, then pour the tomato mixture over the top.

5. I season the whole cocktail with salt and black pepper to taste.

6. Finally, I refrigerate the mixture for at least 30 minutes before serving—it’s best when well chilled.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Chill time: 30 minutes
Total time: 50 minutes

Variations

I sometimes switch up the flavor profile by adding a splash of orange juice for a hint of sweetness or dicing in some mango for a tropical twist. If I want it spicier, I’ll leave in the jalapeño seeds or add a dash of chipotle sauce. I’ve also used cooked crab or even a mix of seafood for a more diverse cocktail.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since this is a cold dish, there’s no need to reheat it. However, I always add the avocado just before serving to keep it from browning and becoming mushy.

FAQs

How do I know if my shrimp is fully cooked?

I make sure the shrimp is pink and opaque throughout—if I’m buying pre-cooked shrimp, I just check that it’s firm and smells fresh.

Can I make this ahead of time?

Yes, I often prep it a few hours in advance. I just hold off on adding the avocado until right before serving to keep it fresh and vibrant.

What can I serve with Mexican shrimp cocktail?

I like to serve it with saltine crackers, tortilla chips, or even tostadas for some crunch. It also goes great with a chilled beer or sparkling water.

Can I use raw shrimp instead?

If I prefer to cook my own shrimp, I just boil them in salted water for 2–3 minutes until pink, then cool them down quickly in ice water before using.

Is this recipe gluten-free?

Yes, it is naturally gluten-free, but I always double-check the Clamato juice and hot sauce labels to make sure there are no hidden additives.

Conclusion

This Mexican Shrimp Cocktail is everything I want in a refreshing seafood dish—vibrant, tangy, spicy, and full of texture. It’s easy to make, perfect for gatherings, and always a hit at the table. Whether I’m hosting friends or just treating myself, this recipe never fails to impress.