Mexican Shrimp Cocktail Recipe

Cook the shrimp

Bring a medium pot of salted water to a gentle boil. Add 1 teaspoon salt and the shrimp. Cook until opaque and just firm, about 2–3 minutes depending on size. Do not overcook. Immediately transfer shrimp to an ice bath to stop cooking. Once chilled, drain and pat dry, then roughly chop into 1/2–3/4 inch pieces if desired.

Make the cocktail liquid

In a large mixing bowl, combine the tomato juice (or Clamato), fresh lime juice, ketchup, and hot sauce. Whisk until smooth. Stir in the chopped cilantro, 1/2 teaspoon black pepper, and adjust salt to taste (start with 1/2 teaspoon, you can add up to the 1 tsp listed). Taste for acidity and seasoning — add more lime juice or hot sauce if needed.

Prepare the produce: dice the avocado and cucumber into uniform 1/2-inch pieces. If using tomato, seed and dice it to avoid excess liquid. Finely dice the red onion and mince the jalapeño, removing seeds if you prefer milder heat.

Toss the diced avocado, cucumber, tomato (if using), red onion, and jalapeño with 1 teaspoon fresh lime juice and the teaspoon of olive oil to coat and keep avocado from browning. Season lightly with a pinch of salt and set aside.

Combine shrimp and vegetables with cocktail liquid: add the chopped shrimp and the dressed vegetable/avocado mixture to the bowl with the cocktail liquid. Gently fold to combine, ensuring the shrimp and avocado are evenly coated but not mashed. Taste and adjust seasoning — add more salt, hot sauce or lime juice as desired.

Chill and rest: refrigerate the assembled cocktail for 15–20 minutes to let flavors meld. If you prefer a colder, crisper cocktail, prepare tomato base and chop vegetables ahead and combine just before serving so avocado stays bright.

Prepare rims (optional): mix crushed sea salt with chili powder or Tajín on a small plate. Rub a lime wedge around the rim of cocktail glasses, then dip into the spice mixture to coat.

Serve: spoon the shrimp cocktail into individual chilled glass goblets or small bowls. Garnish with extra chopped cilantro and a lime wedge. Serve immediately with tortilla chips or saltine crackers on the side.