Description
A fast, bright Mexican shrimp cocktail with juicy shrimp, crisp veggies, and a tomato‑lime sauce. Big flavor, minimal effort.
Ingredients
Scale
- 1 pound cooked medium shrimp, peeled and deveined, roughly chopped
- 1 cup tomato juice or Clamato
- ½ cup ketchup
- 3 tablespoons lime juice
- 2 tablespoons Mexican hot sauce or chili sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup English cucumber, finely diced
- ½ cup white onion, finely diced
- ½ cup bell peppers, finely diced
- 1 jalapeño, small, seeded and minced
- ⅓ cup fresh cilantro leaves, chopped
- ½ cup celery, optional
- 1 avocado, large, diced, optional
- Tostadas or saltine crackers, for serving
Instructions
- Step: Toss the chopped shrimp with 1 tablespoon lime juice and a pinch of salt. Set aside while you mix the sauce.
- Step: In a large bowl whisk the tomato juice or Clamato, ketchup, remaining lime juice, hot sauce, salt, and black pepper until smooth and spoonable.
- Step: Fold in the cucumber, onion, bell pepper, jalapeño, celery (if using) and cilantro until coated.
- Step: Gently fold in the shrimp. If the mixture seems too thick, loosen with a splash of tomato juice.
- Step: Cover and chill for 15–30 minutes so the flavors mingle. Add the avocado right before serving.
- Step: Taste and adjust lime, salt, and heat. Serve cold in glasses or bowls with lime wedges and tostadas or crackers.
Notes
Chill the sauce first so it grips the shrimp. Dice vegetables into pea-sized pieces for a scoopable bite. Add avocado just before serving to prevent mushiness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 148 kcal
- Sugar: 8 g
- Sodium: 933 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 95 mg
Keywords: Mexican shrimp cocktail, Cóctel de Camarones, seafood appetizer, chilled shrimp