Mexican Shrimp Cocktail – A Fresh, Flavorful Appetizer Perfect for Any Gathering!
If you’re looking for a refreshing, delicious appetizer that’s perfect for warm weather or any festive gathering, this Mexican Shrimp Cocktail is just what you need! Loaded with shrimp, fresh tomatoes, zesty lime, and creamy avocado, each bite is a burst of vibrant flavors. It’s easy to prepare, serve, and even make ahead, making it an ideal dish for parties, family dinners, or a fun twist on traditional shrimp cocktails.
Recipe: Mexican Shrimp Cocktail
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Calories: 150 kcal per serving
Servings: 6
Ingredients
- 3 Roma or plum tomatoes, diced
- ½ cup red onion, diced
- ⅓ cup fresh cilantro, chopped (plus extra for garnish)
- 1 jalapeño, seeded as desired, finely diced
- 2 fresh limes
- Salt, to taste (plus extra for cooking shrimp, if needed)
- 12 oz cocktail sauce (homemade or your favorite brand)
- 1 lb large shrimp, peeled and deveined (cooked or raw, see instructions for cooking raw shrimp)
- 2 ripe avocados, chopped
- Tortilla chips or saltine crackers, for serving
Instructions
Step 1: Prepare the Pico de Gallo Base
- Mix the Ingredients
- In a large mixing bowl, combine the diced tomatoes, red onion, cilantro, and jalapeño. Squeeze the juice of one lime over the mixture, add a pinch of salt, and toss to combine.
- Add Cocktail Sauce
- Stir in the cocktail sauce, then cover and refrigerate the mixture while you prepare the shrimp.
Step 2: Prepare the Shrimp
For Raw Shrimp:
- Cook the Shrimp
- Place shrimp in a colander, rinse with cold water, and drain well. Remove tails if needed.
- Bring a large pot of water to a boil, add about one tablespoon of salt, and cook the shrimp for about 2 minutes, or until they turn white with pink accents.
- Drain the hot water, cover the shrimp with cold water to cool, then drain again.
- Chop the Shrimp
- Cut each shrimp into two or three pieces, reserving some whole shrimp for garnish. Add the chopped shrimp to the cocktail sauce mixture and stir to combine.
Step 3: Add the Avocado
- Prepare the Avocado
- Just before serving, pit and chop the avocados. Squeeze the juice from the remaining lime over the avocado to keep it fresh.
Step 4: Serve the Shrimp Cocktail
In a Large Bowl:
- Garnish the top of the shrimp cocktail with avocado chunks, reserved whole shrimp, and a sprinkle of cilantro. Serve with tortilla chips or saltine crackers for dipping.
For Individual Servings:
- In serving glasses, layer a spoonful of the shrimp cocktail mixture, followed by a layer of avocado. Fill each glass to the top with more shrimp cocktail, then garnish with additional avocado, cilantro, and reserved whole shrimp.
Make-Ahead Instructions
- Advance Prep: You can prepare the pico de gallo mixture and cocktail sauce a few hours in advance. Cover and refrigerate until ready to serve, adding the shrimp and avocado just before serving for maximum freshness.
Tips for Making the Perfect Mexican Shrimp Cocktail
- Adjust the Spice Level: For a milder cocktail, remove the seeds from the jalapeño. For extra heat, leave some seeds in or add a dash of hot sauce.
- Serve Fresh: For the best flavor and texture, add the avocado and shrimp just before serving.
- Try Homemade Cocktail Sauce: If you prefer homemade, combine ketchup, hot sauce, and a splash of Worcestershire for a quick, customizable cocktail sauce.
Why You’ll Love This Recipe
This Mexican Shrimp Cocktail is a refreshing, flavor-packed appetizer that’s simple to make yet impressive enough for any occasion. Each bite combines the bright flavors of lime, cilantro, and fresh vegetables with tender shrimp and creamy avocado. It’s a fun twist on the traditional shrimp cocktail, perfect for warm weather gatherings or as a light, satisfying dish anytime.
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Mexican Shrimp Cocktail
- Total Time: 20 minutes
- Yield: 6 1x
Description
Mexican Shrimp Cocktail is a refreshing and flavorful appetizer that combines plump shrimp with fresh tomatoes, cilantro, and a zesty cocktail sauce. This dish is elevated with the addition of jalapeño, lime juice, and creamy avocado, making each bite tangy, spicy, and satisfying. It’s ideal for summer gatherings, picnics, or any occasion where a light, vibrant appetizer is called for.
Ingredients
3 Roma or plum tomatoes, diced
½ cup red onion, diced
⅓ cup fresh cilantro, chopped (plus extra for garnish)
1 jalapeño, seeded as desired, finely diced
2 fresh limes
Salt, to taste (plus extra to cook shrimp if needed)
12 ounces cocktail sauce (homemade or your favorite brand)
1 pound large shrimp, peeled and deveined (cooked or raw, see instructions for cooking raw shrimp)
2 ripe avocados, chopped
Tortilla chips or saltine crackers, for serving
Instructions
In a large mixing bowl, combine the diced tomatoes, red onion, cilantro, and jalapeño. Squeeze the juice of one lime over the mixture, add a pinch of salt, and toss to combine. Stir in the cocktail sauce. Cover and refrigerate while preparing the shrimp.
For Raw Shrimp: Place shrimp in a colander, rinse with cold water, and drain well. Remove tails if necessary. Bring a large pot of water to a boil, add about one tablespoon of salt, and cook the shrimp for about 2 minutes, or until the shrimp turns white with pink accents. Drain the hot water and cool the shrimp by covering them with cold water. Drain and transfer shrimp to a cutting board.
Cut each shrimp into two or three pieces, reserving some whole shrimp for garnish. Add the rest of the shrimp to the cocktail sauce mixture and stir to combine.
Just before serving, pit and chop the avocados, squeezing the juice from the remaining lime over the avocado to keep it fresh.
To Serve:
In a Bowl: Garnish the top of the shrimp cocktail with avocado chunks, reserved shrimp, and a sprinkle of cilantro. Serve with tortilla chips or saltine crackers.
For Individual Servings: In serving glasses, layer a spoonful of the shrimp cocktail mixture, followed by a layer of avocado. Fill each glass to the top with more shrimp cocktail, and garnish with additional avocado, cilantro, and reserved shrimp.
Make Ahead Instructions:
Prepare the pico de gallo mixture and cocktail sauce a few hours in advance, cover, and refrigerate until ready to serve. Add shrimp and avocado just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 150