This bright and refreshing Mexican shrimp cocktail bursts with fresh flavors—lime, jalapeño, and cilantro—making it an ideal appetizer for warm days or a light, satisfying lunch.
I first tasted this dish at a resort in Mexico and fell in love. If you enjoy classic shrimp cocktail and Mexican flavors, this version delivers: cool, tangy, and light—perfect for a hot afternoon.
The texture contrast is part of the appeal: tender shrimp, creamy avocado, and crisp chilled vegetables mingle in a zesty, tomato-based sauce with a hint of briny clam juice and plenty of cilantro.
Despite its impressive presentation, the recipe is uncomplicated—mostly chopping and mixing—and it benefits from a little time to marinate in the fridge.
Serve it individually in glasses, as shown, for an elegant appetizer, or present it in a bowl alongside tortilla chips for a casual, shareable dish.
Note: ketchup appears in the ingredients because it’s a traditional element in many Mexican shrimp cocktail recipes. If you prefer less sweetness, substitute Clamato or tomato juice.
Why we love this recipe…
- Fresh & healthy – light, vibrant, and full of vegetables.
- Simple to prepare – aside from cooking the shrimp, it’s mostly chopping and mixing.
- Make ahead – flavors deepen after chilling, so you can prepare it a few hours before serving.
Ingredients
- Shrimp – any size; peeled and deveined.
- Roma tomatoes – seeded and finely diced for firmer texture.
- Celery – finely diced for crunch.
- Cilantro – minced; use plenty for the best flavor.
- Jalapeño – seeded and finely chopped (or use serrano for more heat).
- English cucumber – diced; remove seeds if using a seeded cucumber.
- Red onion – finely diced; white or green onion can substitute.
- Avocado – just ripe and diced so it holds shape.
- Ketchup – traditional ingredient; swap for Clamato or tomato juice if preferred.
- Clam juice – adds a briny depth that complements the shrimp.
- Lime juice – fresh is best.
- Salt & pepper – to taste.
- Mexican hot sauce – optional, to finish.
How to make it
Cook the shrimp. Place shrimp in a pot, cover with water, season generously with sea salt, and bring to high heat. Cook while stirring until the shrimp just turn pink. Drain and cool.
Chop the shrimp. Cut the cooled shrimp into bite-sized pieces, reserving 4–6 whole shrimp for garnish, depending on servings.
Combine and chill. In a large bowl, mix the chopped shrimp with tomato, cucumber, onion, celery, jalapeño, and cilantro. In a separate small bowl, whisk together ketchup, clam juice, and lime juice, then pour over the shrimp mixture and stir gently. Season with sea salt, fresh ground pepper, and a few drops of hot sauce if using. Gently fold in the diced avocado, cover, and chill for at least an hour to let flavors meld.
Serve. Spoon the chilled shrimp cocktail into martini glasses, bowls, or small cups and top each serving with a reserved whole shrimp. Serve immediately with tortilla chips or crackers if desired.
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More recipes you’ll love!
Enjoyed this shrimp cocktail? Try other shrimp recipes for more fresh, flavorful meals.
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Shrimp Fajitas
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Shrimp Taco Bowl
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Chili Lime Shrimp
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Cilantro Lime Shrimp Pasta
If you’ve made this recipe we’d love to see it—tag @loveandgoodstuff on Instagram. If you enjoyed it, please leave a rating below.
Print Recipe
Mexican Shrimp Cocktail
Ingredients:
- 1 lb shrimp – peeled and deveined
- 1 cup diced red onion
- 1 cup diced English cucumber – about half a cucumber
- 1 cup finely diced celery – about 2 stalks
- 1 jalapeno – seeded and finely chopped
- 1 cup diced Roma tomatoes – about 2 tomatoes
- 3⁄4 cup ketchup – or Clamato juice
- 3⁄4 cup clam juice
- 2 limes – juice of
- 1 cup minced cilantro
- 2 avocado – diced
- sea salt and fresh ground pepper to taste
- Mexican hot sauce to taste – optional
Instructions
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Add the shrimp to a small pot, cover with water, and season with salt. Bring to high heat and cook while stirring until they just turn pink. Drain and cool.
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Cut the shrimp into bite-sized pieces, saving 4–6 whole shrimp for garnish.
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In a large bowl, combine the cut shrimp, tomato, onion, cucumber, celery, jalapeño, and cilantro. Mix gently to combine.
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Whisk together ketchup, clam juice, and lime juice, then pour over the shrimp mixture and stir to coat evenly.
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Season with sea salt, fresh ground pepper, and a few drops of hot sauce if desired.
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Gently fold in the diced avocado, cover, and chill for about an hour before serving.
Nutrition
* Nutritional information is an estimate and may not be 100% accurate.