Description
This Mexican Shrimp Cocktail Recipe is bold, zesty, and perfectly refreshing! Made with cooked shrimp, Clamato juice, lime, and crunchy veggies, it’s the ultimate no-cook dish for summer gatherings, game days, or backyard fiestas. Serve chilled with avocado and tortilla chips for a dish that’s anything but boring! Get ready to wow your guests with this easy, flavor-packed favorite!
Ingredients
1 lb cooked shrimp, peeled and deveined (chopped if large)
1 cup Clamato juice (or tomato juice with a splash of Worcestershire)
¼ cup ketchup
2 tbsp freshly squeezed lime juice
1 tbsp hot sauce (optional – Valentina or Cholula are perfect)
½ cup red onion, diced
½ cup tomato, diced
½ cup cucumber, diced (peeled and seeded if preferred)
¼ cup fresh cilantro, chopped
1 avocado, diced or sliced, for garnish
Salt and pepper, to taste
Tortilla chips or saltine crackers, for serving
Instructions
Make the Cocktail Base
In a large bowl, whisk together Clamato juice, ketchup, lime juice, and hot sauce (if using). Adjust spice and citrus to your taste.Add the Shrimp and Veggies
Stir in the chopped shrimp, red onion, tomato, cucumber, and cilantro. Mix gently until well combined.Season to Taste
Add salt and pepper, and a bit more lime juice if needed. You want a bright, tangy, and slightly spicy flavor.Chill
Cover and refrigerate for at least 30 minutes to let the flavors meld. It’s even better after a few hours!
Serve
Spoon into cups or bowls, top with avocado slices or cubes, and serve cold with tortilla chips or saltines.
Notes
Make it your own: Add diced jalapeños for heat or a touch of mango for sweetness.
Serving tip: Looks gorgeous in clear cocktail glasses or small mason jars!
Avocado advice: Add just before serving to keep it looking fresh.
Storage: Best enjoyed within 24 hours. Store covered in the fridge; not freezer-friendly.
Cooked shrimp shortcut: Use high-quality store-bought cooked shrimp to save time—just chop and toss!