Mexican Style Shrimp Cocktail
Dive into a refreshing and zesty culinary experience with this Mexican Style Shrimp Cocktail, a festive and flavorful dish that combines tender shrimp with vibrant, garden-fresh ingredients. Perfectly cooked shrimp are tossed with juicy tomatoes, crisp cucumber, and aromatic cilantro, all enveloped in a tangy, spiced tomato-clam-based sauce featuring Clamato juice, zesty lime, and a kick of hot sauce. Finished with creamy chunks of avocado and chilled to perfection, this dish is ideal for hot summer days or as a standout appetizer. Serve it in elegant glasses or bowls with crispy tortilla chips on the side for a delightful bite packed with bold Mexican-inspired flavors. Ready in just 30 minutes and boasting a stunning presentation, this shrimp cocktail is a must-try for seafood lovers and fans of fresh, vibrant cuisine.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 6 cups Water
- 1 tsp Salt
- 2 cups Tomatoes, finely diced
- 0.5 cup Red onion, finely chopped
- 1 cup Cucumber, peeled, seeded, and diced
- 0.5 cup Fresh cilantro, chopped
- 2 cups Clamato juice (tomato-clam juice blend)
- 0.5 cup Ketchup
- 0.25 cup Fresh lime juice
- 1 tbsp Hot sauce (e.g., Valentina or Tabasco)
- 1 tsp Worcestershire sauce
- 2 Avocado, diced
- 1 bag Tortilla chips (for serving, optional)
Instructions
Add 6 cups of water and 1 tsp of salt to a medium pot. Bring the water to a rolling boil.
Add the peeled and deveined shrimp to the boiling water. Cook for about 2–3 minutes, or until the shrimp turn pink and opaque.
Drain the shrimp and transfer them to a bowl of ice water to cool down quickly. Once chilled, pat the shrimp dry with paper towels and set aside.
In a large mixing bowl, combine the diced tomatoes, red onion, cucumber, and chopped cilantro.
In a separate bowl, whisk together the Clamato juice, ketchup, lime juice, hot sauce, and Worcestershire sauce.
Pour the sauce mixture over the vegetable mixture, stirring to combine.
Add the cooked shrimp to the bowl and gently mix to ensure even coating with the sauce.
Cover the bowl with plastic wrap and refrigerate the cocktail for 20–30 minutes to let the flavors meld together.
Before serving, gently fold in the diced avocado.
Serve the shrimp cocktail in individual cups or bowls, accompanied by tortilla chips if desired.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6610 mg | 287% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 64.8 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5733 mg | 122% | |
*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.
