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Mexican Shrimp Cocktail Recipe
🍤🥑🍅 Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick! Perfect for entertaining or as a no-cook lunch, snack, or dinner - especially when it's too hot to cook!
Prep Time
15 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 170 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 1 ½ pounds medium U20-25 count shrimp cooked (some with tails on, optional)
- 1 cup red onion finely diced (white or yellow onion may be substituted)
- 1 Jalapeño seeded and diced (use serrano chile for more heat)
- 1 tablespoon freshly ground black pepper or to taste
- 2 teaspoons kosher salt plus more to taste if deseired
- 1 teaspoon garlic finely minced
- ½ English cucumber diced (or another cucumber that is seeded)
- 2 medium Roma tomatoes small diced
- ¾ cup fresh cilantro finely minced or to taste
- 32 ounce bottle Clamato Juice spicy or regular
- ¾ cup ketchup
- ¾ cup clam juice
- ¼ cup Mexican hot sauce such as Valentina or Tapatio
- 2 to 3 tablespoons lime juice freshly squeezed preferred
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 large or 2 small avocados small cubes
- Saltine crackers or tortilla chips for serving
- Lime wedges for serving
Instructions
- To a large bowl, add all ingredients except the avocado, stir to combine.
- Taste, check for seasoning and flavor balance, and make adjustments as necessary. Flavor Tips - If it tastes at all flat or bland I first recommend adding salt, then lime juice, then something spicy like more jalapeno/serrano or hot sauce. Often another few pinches of cilantro can help out too in Mexican recipes to balance the flavor.
- Cover and refrigerate for an hour before serving with cracker or chips as desired.
Cup of Yum
Notes
- Serving and Storage: Recipe can be made up to 4 hours in advance and kept covered in the fridge until ready to serve. Best consumed within 8 hours of making it.
- Recipe can be made up to 4 hours in advance and kept covered in the fridge until ready to serve. Best consumed within 8 hours of making it.
Nutrition Information
Serving
1serving
Calories
170kcal
(9%)
Carbohydrates
16g
(5%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
107mg
(36%)
Sodium
1560mg
(65%)
Potassium
446mg
(13%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
629IU
(13%)
Vitamin C
18mg
(20%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 170
% Daily Value*
| Serving | 1serving | |
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 1560mg | 65% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.