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Mexican Shrimp Cocktail Recipe

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  • Author: simplemealsbykim
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Low Fat

Description

A refreshing and zesty Mexican Shrimp Cocktail made with cooked shrimp, fresh vegetables, and a tangy tomato-based sauce. Perfect as an appetizer or light meal.


Ingredients

Units Scale
  • 1 lb cooked shrimp, peeled and deveined
  • 1 cup diced tomatoes
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped celery
  • 1 jalapeño, finely chopped (optional)
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 cup tomato juice (such as Clamato or V8)
  • 1/4 cup ketchup
  • 2 tbsp fresh lime juice
  • 1 tbsp hot sauce (like Valentina or Cholula)
  • Salt and pepper to taste
  • Tortilla chips or saltine crackers for serving

Instructions

  1. In a large bowl, combine the cooked shrimp, diced tomatoes, red onion, cucumber, celery, jalapeño, avocado, and cilantro.
  2. In a separate bowl, mix the tomato juice, ketchup, lime juice, and hot sauce. Stir well to combine.
  3. Pour the sauce over the shrimp and vegetables. Stir gently to coat everything evenly.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled with tortilla chips or saltine crackers.

Notes

  • For extra flavor, let the cocktail chill for 1-2 hours before serving.
  • You can substitute Clamato with V8 juice if preferred.
  • Adjust the spice level by increasing or omitting the jalapeño and hot sauce.
  • Best enjoyed fresh but can be stored in the fridge for up to 24 hours.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 120mg