Mexican Shrimp Cocktail
Dive into the vibrant, zesty flavors of Mexican Shrimp Cocktail, a refreshing appetizer or light meal that’s sure to impress! Combining tender, perfectly cooked shrimp with a tangy cocktail base of tomato and lime juices, Clamato, and a hint of spicy hot sauce, this recipe is loaded with fresh ingredients like crisp cucumber, diced Roma tomatoes, and creamy avocado. Finely chopped cilantro and minced jalapeño add fragrant, bold flavors, while a quick chill in the fridge ensures every bite is cool and refreshing. Ready in just 25 minutes and perfect for dipping with tortilla chips or saltine crackers, this crowd-pleasing dish is ideal for warm-weather gatherings or as a quick, seafood-inspired treat. Whether served in elegant cocktail glasses or casual bowls, this recipe is a delicious celebration of Mexican cuisine!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 2 cups Tomato juice
- 1 cup Clamato juice (or substitute with more tomato juice)
- 0.5 cup Ketchup
- 0.5 cup Fresh lime juice
- 2 tbsp Hot sauce (such as Valentina or Cholula)
- 0.5 cup White onion, finely chopped
- 0.5 cup Celery, finely diced
- 1 medium Cucumber, peeled and diced
- 2 medium Roma tomatoes, diced
- 0.25 cup Cilantro, finely chopped
- 1 medium Jalapeño or serrano pepper, finely minced
- 1 medium Avocado, diced
- 1 tsp Salt
- 0.5 tsp Black pepper
- Tortilla chips or saltine crackers (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through. Drain and immediately transfer the shrimp to a bowl of ice water to stop the cooking. Once chilled, chop the shrimp into bite-sized pieces (if desired) and set aside.
In a mixing bowl, combine the tomato juice, Clamato juice, ketchup, lime juice, and hot sauce. Stir well to create the cocktail base.
Add the chopped onion, celery, cucumber, tomatoes, cilantro, and minced jalapeño to the cocktail base. Mix until well combined.
Gently fold in the cooked shrimp and diced avocado. Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes to let the flavors meld together.
Serve chilled in wide cocktail glasses or bowls. Garnish with additional cilantro and lime wedges, if desired. Pair with tortilla chips or saltine crackers on the side for dipping.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 5971 mg | 260% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 57.0 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4808 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
