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Glass of Mexican Shrimp Cocktail with avocado, lime wedge, cilantro, and tomato sauce.

Mexican Shrimp Cocktail

Author: Mandy Applegate
Mexican Shrimp Cocktail is an appetizer that looks impressive but comes together with hardly any fuss. It’s cool, refreshing, and perfect for everything from Cinco de Mayo to gamedays or casual weekend hangouts. You can prep it ahead of time and keep it chilled until you're ready to serve, and it'll taste just as fresh the day you made it. While it can be frozen, it’s definitely at its best when served fresh and crisp, straight from the fridge.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Mexican Shrimp Cocktail
Servings: 4
Calories: 209kcal

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 cup tomato juice
  • ¼ cup fresh lime juice
  • ½ cup cucumber diced
  • ½ cup red onion finely diced
  • 1 cup tomato diced
  • 1 avocado diced
  • 1 jalapeño minced (optional for spice)
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
  • Hot sauce to taste (optional)
  • Tortilla chips or crackers for serving
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to an ice bath to stop the cooking. Once chilled, chop into bite-sized pieces if desired.
    1 pound shrimp
  • In a large bowl, mix the tomato juice, lime juice, hot sauce (if using), salt, and pepper. Taste and adjust the seasoning as needed.
    1 cup tomato juice, ¼ cup fresh lime juice, Salt and pepper, Hot sauce
  • Stir in the cucumber, red onion, tomato, and jalapeño until evenly combined. Gently fold in the shrimp, ensuring it's well coated in the mixture.
    ½ cup cucumber, ½ cup red onion, 1 cup tomato, 1 jalapeño
  • Add the avocado and cilantro, mixing carefully to keep the avocado intact. Cover and refrigerate for at least 30 minutes to enhance the flavors.
    1 avocado, ¼ cup chopped cilantro
  • Serve chilled in individual glasses or bowls, garnished with extra cilantro if desired. Enjoy with tortilla chips or crackers.
    Tortilla chips or crackers

Notes

  • Don't Overcook the Shrimp: Shrimp cook quickly—just a few minutes in boiling water is all you need. Take them out as soon as they’re pink so they won't end up too chewy or rubbery.
  • Use an Ice Bath: Cooling the shrimp in an ice bath helps stop the cooking process immediately, locking in that perfect texture.
  • Taste the Base First: Before you add the vegetables and shrimp, taste the tomato and lime mixture so you can adjust the salt, spice, or citrus to your liking.
  • Use Ripe Produce: Firm, ripe vegetables and a perfectly ripe avocado make all the difference in texture and flavor.
  • Control the Heat: Jalapeños vary in spice, so start with a small amount and add more if you want more kick.
  • Add Avocado Last: Avocado can get mushy if stirred too much. Fold it in at the end and mix gently.
  • Chill Before Serving: Giving everything time in the fridge helps the flavors meld together and creates a more refreshing bite.
  • Serve It Cold: This dish is meant to be served chilled, so make sure you keep it cool right up until it hits the table.

Nutrition

Calories: 209kcal | Carbohydrates: 12g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 211mg | Potassium: 852mg | Fiber: 5g | Sugar: 5g | Vitamin A: 808IU | Vitamin C: 28mg | Calcium: 99mg | Iron: 1mg
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