Easy Mexican Shrimp Cocktail

Side view of Mexican Shrimp Cocktail on a glass serving tray for guests with wedges of avocado and fresh cilantro

Easy Mexican Shrimp Cocktail

Mexican Shrimp Cocktail is a delicious, easy summer appetizer that's packed with tender cooked shrimp and veggies in a spiced cocktail sauce.

Prep Time10

Total Time10

Servings: servings

Calories: 178kcal

Author: Stephanie Wilson

Ingredients

1 pound chilled cooked medium shrimp deveined, and tails removed (*see notes)
1/3 cup red onion chopped
2 Roma tomatoes chopped
1/2 English cucumber finely chopped
1 stalk celery finely chopped
1 jalapeno pepper or serrano pepper seeded if desired for less heat, and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled Clamato juice tomato and clam juice cocktail
1/2 cup ketchup chilled
1/4 cup lime juice freshly squeezed
1 cup fresh cilantro chopped, stems discarded
2 tablespoons hot pepper sauce
2 avocados chopped

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Instructions

Mix chopped onion, Roma tomatoes, cucumber, celery, jalapeno, salt, and pepper in a large bowl until thoroughly combined. Add the cooled shrimp and toss to coat.
Whisk the Clamato juice cocktail, ketchup, cilantro, lime juice, and hot pepper sauce in a separate bowl. Pour over the shrimp mixture and toss to coat.
Gently fold in the avocados. Cover and chill until ready to serve. Be sure to let the mixture chill before serving for the ½best flavor.

Notes

Cooking Shrimp for Shrimp Cocktail:

Fill a saucepan with water. Add the 1/2 of an onion cut into chunks, 4 garlic cloves, and 1 lemon, halved. Bring to a boil, reduce the heat, and let simmer for 5 to 10 minutes.

Add the peeled, deveined, and tails-removed shrimp (I like to leave 6 shrimp with tails intact for garnishing). Immediately turn off the heat, and cook the shrimp for 1-3 minutes or until they are pink and cooked through. Drain and discard the cooking liquid and chill the shrimp until ready to make the cocktail.

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