I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

How to Make Mexican Shrimp Cocktail

A deliciously succulent and spicy shrimp cocktail is an instant party starter. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Start by combining lime juice and onion in a small bowl. Allow the mixture to sit for at least 10 minutes. Combine shrimp with all vegetables (except avocado), salt, and pepper in a separate bowl.

Stir tomato and clam juice, pepper sauce, ketchup, and cilantro into the shrimp mixture. Gently fold in avocados and onions before chilling for about one hour.

What to Serve With Mexican Shrimp Cocktail

Coctel de camarones is a garden-fresh dish that pairs well with salads and smoky meats alike. Try a zesty grilled corn recipe or spicy chorizo hash for perfectly balanced flavor.

How to Store Mexican Shrimp Cocktail

Shrimp cocktail is most delicious the same day it’s made, but cooked shrimp will last 3-4 days in the refrigerator. Store in an airtight container or tightly wrapped in plastic for best results.

To freeze Mexican shrimp cocktail, portion out small servings and place them in plastic bags. Place all of the bags in an airtight container to minimize exposure. Thaw shrimp in the refrigerator and reheat gently on the stovetop.

Allrecipes Community Tips and Praise

“Being Mexican, this dish is a staple in our cuisine (especially during lent and summer) so naturally I had made this my own way for years,” shares one Allrecipes community member. “I tried this recipe today for the first time and was wonderfully surprised with the outcome!”

“So delicious!” raves Rosario. “The best thing is that you can modify it any way you want. Also, save the avocados until you’re ready to eat.”

“To control the heat a bit and to make prep easier, I suggest buying 2-3 containers of already made fresh pico de gallo instead of buying and having to chop onion, tomato, cilantro or jalapeno,”

Ingredients

• ⅓ cup Spanish onion, chopped
• ¼ cup freshly squeezed lime juice
• 1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed
• 2 roma (plum) tomatoes, chopped
• 1 cucumber, finely chopped
• 1 stalk celery, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
• 1 cup chilled ketchup (such as Heinz®)
• 1 bunch fresh cilantro – stems discarded and leaves chopped
• 2 tablespoons hot pepper sauce (such as Valentina®)
• 2 avocados – peeled, pitted, and chopped

1. Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
2. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
3. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
4. Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.

by Mexican Sweetheart