Authentic Mexican Shrimp Cocktail
Ingredients
For the Shrimp and Vegetables:
2 lbs cooked shrimp, chilled (½ chopped, ½ left whole for presentation)
4 Roma tomatoes, finely chopped
1 white onion, finely chopped
2 jalapeños, finely chopped (remove seeds for less heat)
½ cup fresh cilantro, finely chopped
For the Sauce:
2 cups ketchup
2 cups Clamato juice (or substitute with tomato juice for less tang)
Juice of 1 orange (about ¼ cup)
¼ cup fresh lime juice (about 2 limes)
2 tbsp hot sauce (Valentina or Cholula recommended; adjust to taste)
1 tbsp salt
2 tsp black pepper
2 tsp garlic powder
For Serving:
2 avocados, diced (add just before serving)
Saltine crackers, tostadas, or pork rinds for dipping
Optional garnishes: extra cilantro, diced jalapeños, lime wedges
Step-by-Step Instructions
- Prep the Vegetables
In a large mixing bowl, combine:
Chopped tomatoes
Onion
Jalapeños
Cilantro
Mix thoroughly and set aside.
- Prepare the Shrimp
If starting with raw shrimp:
Boil in salted water until pink and opaque (about 2–3 minutes).
Drain and place in an ice bath or refrigerate until fully chilled.
Then:
Chop half of the shrimp into small, bite-sized pieces.
Leave the remaining shrimp whole for visual appeal.
Add all shrimp to the vegetable mixture.
- Mix the Sauce
To the bowl with shrimp and veggies, add:
2 cups ketchup
2 cups Clamato juice
Juice of 1 orange
¼ cup lime juice
Hot sauce
Salt, black pepper, and garlic powder
Stir well until everything is evenly coated. Taste and adjust seasoning as needed.
Add more hot sauce if you prefer extra heat!
- Add the Avocado
Just before serving:
Dice the avocados and gently fold them into the shrimp cocktail.
Be careful not to mash them—this adds creaminess without breaking up the texture.
- Chill (Optional)
If all ingredients were pre-chilled, you can serve immediately.
Otherwise:
Cover and refrigerate for 30–60 minutes to let flavors meld.
- Serve and Enjoy!
Spoon the cocktail into bowls or tall glasses for a classic presentation.
Serve with:
Saltine crackers
Tostadas
Chicharrones (pork rinds)
Garnish with lime wedges, cilantro, or extra hot sauce