Mexican Shrimp Cocktail

Dive into the vibrant, zesty flavors of Mexican Shrimp Cocktail, a refreshing appetizer or light meal that’s sure to impress! Combining tender, perfectly cooked shrimp with a tangy cocktail base of tomato and lime juices, Clamato, and a hint of spicy hot sauce, this recipe is loaded with fresh ingredients like crisp cucumber, diced Roma tomatoes, and creamy avocado. Finely chopped cilantro and minced jalapeño add fragrant, bold flavors, while a quick chill in the fridge ensures every bite is cool and refreshing. Ready in just 25 minutes and perfect for dipping with tortilla chips or saltine crackers, this crowd-pleasing dish is ideal for warm-weather gatherings or as a quick, seafood-inspired treat. Whether served in elegant cocktail glasses or casual bowls, this recipe is a delicious celebration of Mexican cuisine!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 lb Large shrimp, peeled and deveined
• 2 cups Tomato juice
• 1 cup Clamato juice (or substitute with more tomato juice)
• 0.5 cup Ketchup
• 0.5 cup Fresh lime juice
• 2 tbsp Hot sauce (such as Valentina or Cholula)
• 0.5 cup White onion, finely chopped
• 0.5 cup Celery, finely diced
• 1 medium Cucumber, peeled and diced
• 2 medium Roma tomatoes, diced
• 0.25 cup Cilantro, finely chopped
• 1 medium Jalapeño or serrano pepper, finely minced
• 1 medium Avocado, diced
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0 Tortilla chips or saltine crackers (optional, for serving)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through. Drain and immediately transfer the shrimp to a bowl of ice water to stop the cooking. Once chilled, chop the shrimp into bite-sized pieces (if desired) and set aside.

Step 2

In a mixing bowl, combine the tomato juice, Clamato juice, ketchup, lime juice, and hot sauce. Stir well to create the cocktail base.

Step 3

Add the chopped onion, celery, cucumber, tomatoes, cilantro, and minced jalapeño to the cocktail base. Mix until well combined.

Step 4

Gently fold in the cooked shrimp and diced avocado. Season with salt and black pepper to taste.

Step 5

Cover and refrigerate for at least 30 minutes to let the flavors meld together.

Step 6

Serve chilled in wide cocktail glasses or bowls. Garnish with additional cilantro and lime wedges, if desired. Pair with tortilla chips or saltine crackers on the side for dipping.

Nutrition Facts

Serving size	2292.4 grams (2292.4g)

Amount per serving	% Daily Value*
Calories	1242

Total Fat 32.40g	42%
Saturated Fat 5.00g	25%
Polyunsaturated Fat NaNg
Cholesterol 857mg	286%
Sodium 6375mg	277%
Total Carbohydrate 131.50g	48%
Dietary Fiber 23.20g	83%
Total Sugars 61.80g
Protein 125.80g	252%

Vitamin D 0IU	0%
Calcium 644mg	50%
Iron 9mg	50%
Potassium 5199mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 38.1%

Carbs: 39.8%