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Mexican Shrimp Cocktail

Mexican shrimp cocktail with plump pink shrimp submerged in a vibrant tomato-based sauce, finished with fresh jalapeño heat and diced avocado. Chilled for at least an hour so every spoonful tastes bright, tangy, and refreshing.
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Prep Time 25 minutes
Cook Time 5 minutes
Rest/Chill 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp cocktail base
  • 1 lb large shrimp peeled and deveined
  • 2 cup tomato juice or Clamato juice
  • 0.5 cup diced tomatoes
  • 0.25 cup diced cucumber
  • 0.25 cup diced avocado
  • 0.25 cup fresh lime juice
  • 1 tbsp hot sauce
  • 1 jalapeño minced
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 fresh cilantro for garnish

Equipment

  • 1 pot

Method
 

Cook and cool the shrimp
  1. Bring a pot of salted water to a boil, then add large shrimp and cook until pink and cooked through, about 3-5 minutes, stirring once or twice. Drain and cool completely so the shrimp stays plump.
Make the tomato cocktail sauce
  1. In a large bowl, combine tomato juice or Clamato juice, diced tomatoes, diced cucumber, fresh lime juice, hot sauce, and minced jalapeño. Stir well until evenly mixed.
Assemble and chill
  1. Add cooled large shrimp to the sauce and gently fold to coat without breaking up the shrimp. Stir carefully so the shrimp keeps its shape.
  2. Add diced avocado and gently fold again. Season with salt and pepper to taste.
  3. Cover and refrigerate for at least 1 hour. Chill until the flavors meld and the cocktail is cold to serve.
Serve
  1. Spoon the shrimp cocktail into chilled cocktail glasses and garnish with fresh cilantro. Serve with lime wedges on the rim and ice if desired.

Notes

Pro tip: cool the shrimp completely before combining so the avocado doesn’t turn mushy and the tomato sauce stays vibrant. Store covered in the refrigerator for up to 2 days (best within 24 hours). Freezing is not recommended due to texture changes. For a dairy-free option, keep it as-is; for a lower-sodium version, use no-salt-added tomato juice/Clamato and reduce added salt to taste.