Home » Recipes » Appetizers » Easy Mexican Shrimp co*cktail Recipe (Video)
Published on Updated on November 21, 2023
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This Mexican shrimp co*cktail is bursting with the most delicious Mexican flavor of jalapeno, tomatoes, avocados, lime, and a vibrant zesty hot pepper shrimp co*cktail sauce. It’s like a shrimp co*cktail meets a caesar co*cktail and merged the best of both worlds!
Your guests will love having their own individual cups with co*cktail spoons or with a side of tortilla chips for dipping into that delicious sauce.
Serve this at your Christmas party or for Cinco de Mayo alongside Mexican cheese dip, another favorite around here, as a starter to these easy slow cooker pot roast tacos. A festive feast for any occasion!
Also including instructions on a Homemade Clamato Juice, but for convenience sake, you can absolutely use store-bought. Use fresh or frozen-thawed shrimp, adjust the heat to your liking, and serve with or without cilantro. There are plenty of ways to customize what may be the best Mexican shrimp co*cktail recipe you’ll ever have!
It’s served cold which means it’s great for summer garden showers too! It’s a refreshing starter for those looking to serve something a little different than your ordinary shrimp co*cktail. The zing in the flavors comes together in a magnificent bite that your guests won’t be able to get enough of.
Ingredients Needed for Easy Shrimp co*cktail
- Raw shrimp peeled and deveined – Use fresh or thawed from frozen. See below for cooking instructions.
- Ripe tomatoes chopped – The riper the tomato, the juicier it is. The tomato juice is a welcome addition.
- Cucumber finely chopped – Fresh, crispy, crunchy cucumber adds a humble yet delicious component.
- Jalapeno seeded and finely chopped – The seeds are the hottest part, removing them allows you to control the heat a bit more, making it milder, but still adding great flavor.
- Red onion finely chopped – Sweeter and less pungent than other types of onion, so eating it raw is delicious and not overwhelming.
- Tomato & clam juice co*cktail (Clamato Juice) – Use store-bought or make your own (homemade-recipe below).
- Ketchup – Adds a little color and a sweet acidic note to compliment the other tomato flavors.
- Freshly squeezed lime juice – A vibrant pop of citrus brightens everything up.
- Fresh cilantro + more for serving chopped – Cilantro adds a herbaceous element for sure, but I get not everyone loves it. Take it or leave it.
- Hot sauce – This link is to my favorite kind but you can use what you have. Add it to taste.
- Ripe avocado chopped – Ripe avocado is much creamier and easier to eat.
How to Cook Shrimp for Shrimp co*cktail
Step 1: Raw shrimp is grey in color and doesn’t take long at all to cook. You want to keep an eye on it because overcooked shrimp can have a rubbery texture.
Step 2: Bring a pot of salted water to a boil. Add shrimp to boiling water and cook for about 2-3 minutes. The shrimp will turn pink once it has been cooked.
Step 3: Transfer shrimp to a plate to cool and reserve 5-7 shrimp for garnish. Place extra shrimp on a plate. Cover with plastic wrap and store in the fridge until you’re ready to use them.
Step 4: Chop the rest of the shrimp into tiny bite-size pieces.
How to Make Homemade Clamato Juice
Combine unsweetened tomato juice, clam juice, Worcestershire sauce, Tabasco sauce, lemon juice, onion powder, and black pepper in a jar.
Mix well with a spoon (or cover with a lid and give the jar a shake). Store covered in the fridge until you’re ready to use it.
How to Make Mexican Shrimp co*cktail
Step 1: In a mixing bowl, whisk together the clamato juice, ketchup, lime juice, cilantro, and as much hot sauce as you desire.
Step 2: Into this bowl, add cooked chopped shrimp, tomatoes, cucumber, jalapeno & red onion. Gently mix until ingredients are well combined.
Step 3: Cover the bowl with plastic wrap and transfer to the fridge to chill for a minimum of 1 hour. Make this up to 3 hours ahead and serve chilled straight from the fridge.
Step 4: Serve inside clear glass. Garnish the rim with reserved cooked shrimp and cilantro and a side of tortilla chips for dipping into the sauce. Enjoy!
Recipe Tips
- For quick convenience use store-bought already cooked shrimp and thaw from frozen.
- I prefer making Clamato juice from scratch because I find the flavors much more fresh and vibrant. Feel free to use store-bought if you prefer.
- Clamato juice can be found at your local grocery store.
- For a little extra crispy crunch, add ½ cup of finely chopped celery to your shrimp co*cktail.
- Serve with some extra wedges of lime in case anyone wants to squirt a little more.
How to Thaw Frozen Shrimp Quickly?
If you’ve forgotten to thaw the shrimp in the fridge overnight, don’t worry we’ve all been there.
Here’s a trick! As counterintuitive as it may seem, thawing them in cold water is actually the fastest way! Submerged the package of shrimp in a bowl of cold water, replacing the water every 30 minutes.
Ways to Use Leftover Shrimp
If you have more than enough shrimp for your co*cktail and you’re looking for some inspiration on ways to use up the rest of them for more great appetizer ideas, start here:
Air Fryer Bang Bang Shrimp
Baked Garlic Shrimp
Honey Garlic Shrimp
Beer Batter Shrimp
Easy Shrimp co*cktail Recipe
Love Keil
Easy Mexican Shrimp co*cktail Recipe – bursting with the most delicious Mexican Flavor of jalapeño, tomatoes, avocados, lime and hot pepper sauce. Perfect Shrimp co*cktail Recipe for Christmas party or Cinco de Mayo.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 17 minutes mins
Cook Time 3 minutes mins
Total Time 20 minutes mins
Course Appetizer, Holiday Recipe
Cuisine Mexican
Servings 4
Calories 310 kcal
Ingredients
- 1 lb large raw shrimp peeled and deveined
- 1 cup ripe tomatoes chopped
- 1 cup cucumber finely chopped
- 2 tablespoons jalapeno seeded and finely chopped
- 1/2 cup red onion finely chopped
- 1 1/2 cup tomato & clam juice co*cktail (Clamato Juice) store-bought or homemade-recipe below
- 1/2 cup ketchup
- 1/4 cup freshly sueezed lime juice
- 2 tablespoons fresh cilantro + more for serving chopped
- hot sauce to taste
- 1 large ripe avocado chopped
Clamato Juice Recipe
- 1 cup tomato juice unsweetened
- 1/2 cup clam juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
Clamato Juice Recipe
To make homemade Clamato Juice, combine all ingredietns in a jar. Mix well with spoon. Cover and refrigirate until ready to use.
How to Cook Raw Shrimp
To cook raw shrimp, bring a pot of salted water to a boil. Once water starts boiling add shrimp and cook for about 2-3 minutes. Transfer shrimp to a plate to cool.
Reserve 5-7 shrimp for garnish, by placing them on a plate, covering with plastic wrap and placing them inside the fridge until ready for use.
Chop the rest of the shrimp into tiny bite-size pieces.
How to Make Shrimp co*cktail
In a mixing bowl, wisk until everything is combined – Clamato juice, ketchup, lime juice, cilantro and hot sauce to taste.
Into this bowl add cooked chopped shrimp, tomatoes, cucumber, jalapeno & red onion. Gently mix until ingredients are well combined.
Cover and chill inside the fridge for about 1-3 hours before serving. Right before serving stir in 1 chopped avocado. Serve inside clear glass. Garnish with reserved cooked shrimp and cilantro. Enjoy!
Video
Notes
- Thaw frozen raw shrimp in a cold water or by placing the bag in the fridge over the night.
- Feel free to buy already cooked shrimp for this recipe and thaw them in the cold water.
- Feel free to purchase store bought Clamato Juice at your local grocery store (I prefer making mine from scratch).
- If you like celery, add 1/2 cup of finely chopped celery to the Shrimp co*cktail, for that extra kick.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 72gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 1540mgPotassium: 1782mgFiber: 7gSugar: 49gVitamin A: 3493IUVitamin C: 127mgCalcium: 95mgIron: 3mg
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This post was updated on Apr 12, 2022, recipe didn’t changed.
10 Comments
Kim
July 6, 2023 at 5:10 PM·Reply
Ok, so, I’ve had this at restaurants before and loved it. So I was excited to find this recipe to try. I followed the recipe as written, as I like to do the first try of new recipes. I will absolutely say it did not disappoint! I could have made an utter pig of myself and licked the bowl clean, but I restrained my self (at least while the fam was looking). Good job! And thank you! I’ll be making this all summer. 🙂Munchkin Time
July 31, 2023 at 9:59 AM·Reply
OMG! Thank you so much Kim, this is the best recipe review ever!
Tammy Barajas
April 8, 2023 at 5:14 PM·Reply
Can I make this 1 day head of time. Will it get soggy. I added a can of baby clams. Delicious.
Munchkin Time
April 10, 2023 at 8:23 AM·Reply
I don’t see why not, if we have extra leftovers we love eating it next day. The only think I see myself doing is I would cook the shrimp the day you are going to serve the co*cktails. Hope this helps.
Ruby
August 8, 2021 at 8:31 PM·Reply
Absolutely delicious!Munchkin Time
August 9, 2021 at 11:53 AM·Reply
Thank you, Ruby!
Janzie
February 7, 2021 at 6:04 PM·Reply
Freaking amazing!! Just the recipe I wanted. Took me back to Mexico.Munchkin Time
February 7, 2021 at 6:22 PM·Reply
THANK YOU, JANZIE! SO GLAD YOU LIKE IT AS MUCH AS WE DO!
Desi
October 29, 2020 at 7:22 PM·Reply
The shrimp co*cktail was so good. I will use it in my regular rotation!!!Munchkin Time
November 17, 2020 at 4:07 PM·Reply
It is our favorite recipe for shrimp co*cktail, I am so happy you like it too, Desi!