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
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1 lb cooked shrimp, peeled and deveined (chopped if large)
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1 cup Clamato juice (or tomato juice with a splash of Worcestershire)
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¼ cup ketchup
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2 tbsp freshly squeezed lime juice
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1 tbsp hot sauce (optional – Valentina or Cholula are perfect)
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½ cup red onion, diced
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½ cup tomato, diced
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½ cup cucumber, diced (peeled and seeded if preferred)
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¼ cup fresh cilantro, chopped
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1 avocado, diced or sliced, for garnish
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Salt and pepper, to taste
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Tortilla chips or saltine crackers, for serving
Instructions
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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!
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Serve
Spoon into cups or bowls, top with avocado slices or cubes, and serve cold with tortilla chips or saltines.
Notes
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Make it your own: Add diced jalapeños for heat or a touch of mango for sweetness.
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Serving tip: Looks gorgeous in clear cocktail glasses or small mason jars!
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Avocado advice: Add just before serving to keep it looking fresh.
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Storage: Best enjoyed within 24 hours. Store covered in the fridge; not freezer-friendly.
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Cooked shrimp shortcut: Use high-quality store-bought cooked shrimp to save time—just chop and toss!