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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail
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Ingredients

Scale

For the Shrimp:

  • 1 lb medium shrimp (peeled & deveined)

  • Salted water + 1 bay leaf (for boiling)

Cocktail Sauce Base:

  • 1½ cups Clamato juice (or tomato juice with clam juice)

  • ½ cup ketchup

  • ¼ cup fresh lime juice

  • 1–2 tbsp hot sauce (Valentina or Tapatío)

  • 1 tbsp Worcestershire sauce

  • 1 tsp prepared horseradish (optional)

Mix-Ins:

  • ½ cup red onion, diced

  • 1 cup cucumber, peeled and diced

  • 1 large tomato, diced

  • 1 avocado, diced

  • 2 tbsp fresh cilantro, chopped

  • Salt & pepper, to taste

Optional Garnishes:

  • Lime wedges

  • Jalapeño slices

  • Tajín seasoning

  • Extra hot sauce

  • Crackers or tortilla chips

Instructions

  1. Cook Shrimp
    Bring a pot of salted water with a bay leaf to boil. Add shrimp and cook 2–3 minutes until pink and opaque. Transfer to an ice bath to cool, then chop if needed.

  2. Mix Sauce
    In a large bowl, whisk together Clamato, ketchup, lime juice, hot sauce, Worcestershire, and horseradish. Taste and adjust for heat, salt, and tang.

  3. Add Ingredients
    Stir in cooled shrimp, red onion, cucumber, tomato, avocado, and cilantro. Gently combine until everything is coated in sauce.

  4. Chill & Serve
    Refrigerate for 30–60 minutes to allow flavors to meld. Serve cold in glasses or bowls with your favorite garnishes and sides.

Notes

  • Use fresh lime juice—it brightens the entire dish.

  • Don’t overcook the shrimp; an ice bath helps keep them tender.

  • Chill time deepens flavor—don’t skip it!

  • Add avocado just before serving to prevent browning.

  • Rim glasses with Tajín for an authentic, festive touch.

Nutrition

Find it online: https://tastychow.com/mexican-shrimp-cocktail/