Zesty, refreshing, and just the right amount of spicy—this Mexican Shrimp Cocktail is basically a fiesta in a glass. It’s a chilled, savory seafood dish that blends plump shrimp with a medley of crisp veggies, citrusy lime, spicy jalapeño, and a tangy tomato-clam juice base. Finished with creamy avocado and a bold splash of hot sauce, it’s the kind of appetizer (or light meal!) that vanishes fast—especially when served with tortilla chips or saltine crackers. Whether you’re making this for a holiday crowd or just craving a taste of summer, this one’s got that wow factor.

Why You’ll Love This Recipe

Bursting with fresh flavor – Every bite is a mix of citrus, spice, and seafood.
Customizable heat level – Want it mild or mouth-tingling? Your call.
Perfect party appetizer – Easy to prep and always a crowd-pleaser.
Avocado magic – Creamy chunks add a luxurious texture contrast.
Chilled and refreshing – Ideal for warm-weather vibes or holiday spreads.

Recipe Snapshot

Feature	Details
Category	Appetizer / Lunch
Cuisine	Mexican
Prep Time	20 minutes
Chill Time	30 minutes
Total Time	50 minutes
Servings	4–6
Key Flavor	Tangy, spicy, citrusy
Focus Keyphrase	Mexican Shrimp Cocktail

Ingredients

Here’s what you’ll need for this flavor bomb of a shrimp cocktail:

Spanish onion – Adds sharp, savory depth; soaking in lime mellows the bite.
Fresh lime juice – Bright, citrusy tang that “cooks” the onion a bit.
Cooked medium shrimp – The star! Use chilled, peeled, deveined shrimp.
Roma tomatoes – Juicy and sweet with just the right firmness.
Cucumber – Cool and crisp—adds refreshing crunch.
Celery – More crunch and subtle earthiness.
Jalapeño – Brings that signature heat; seed it for a milder kick.
Salt and pepper – Essential for balancing the acidity and spice.
Tomato and clam juice cocktail – The savory, briny backbone of the dish.
Ketchup – Adds sweetness and thickness to the mix.
Fresh cilantro – Herbal and vibrant; a must-have Mexican flavor note.
Hot pepper sauce – Your spicy wildcard—adjust to taste!
Avocados – Creamy, buttery bites that elevate every scoop.

Don’t forget to scroll down for the printable recipe card!

How to Make Mexican Shrimp Cocktail

Step 1: Marinate the Onion

In a large bowl, combine the chopped Spanish onion and fresh lime juice. Let this sit for about 10 minutes. This step takes the edge off the raw onion and infuses it with citrusy flavor—trust me, it makes a difference.

Step 2: Mix the Base

To the same bowl, stir in the tomato and clam juice cocktail and the ketchup. Mix well until everything is fully combined and smooth.

Step 3: Add the Veggies and Heat

Toss in your chopped tomatoes, cucumber, celery, and jalapeño. Season with salt and black pepper. Give it a good stir—this is where the crunch and color come to life.

Step 4: Fold in the Shrimp

Add your chilled cooked shrimp to the mix. You want them fully coated in that zesty, tomato-lime goodness.

Step 5: Cilantro + Hot Sauce

Stir in the chopped cilantro and a few dashes of hot pepper sauce. Taste and adjust the heat level if needed. You’re in control here!

Step 6: Chill

Cover the bowl and refrigerate the cocktail for at least 30 minutes. This gives all those flavors time to mingle and get even better.

Step 7: Serve with Avocado

Just before serving, gently fold in the chopped avocado. Serve cold with tortilla chips, saltines, or even in a chilled glass with a spoon. It’s snack-meets-luxury.

Pro Tips for Success

Use pre-cooked shrimp to keep this recipe quick and easy.
Chop everything evenly for the perfect spoonful every time.
Chill thoroughly—it really brings all the flavors together.
Serve in individual cups for a fancy party look!

Flavor Variations

Add mango for a sweet tropical twist.
Swap jalapeño for serrano if you want even more heat.
Try Clamato with lime for extra citrus depth.
Use grilled shrimp for a smoky summer version.

Serving Suggestions

Tortilla chip with scooped shrimp cocktail — Every bite bursts with citrus, heat, and creamy avocado

Spoon into cocktail glasses for a festive touch.
Serve alongside tortilla chips or saltines for scooping.
Pair with an icy michelada or lime margarita—cheers!

Make-Ahead & Storage

You can prep the base (without avocado) up to a day ahead. Just stir in the shrimp and avocado before serving. Store in the fridge in an airtight container.

Leftovers

Store leftovers for up to 2 days—just note that avocado may brown slightly. Still tasty, though!

Can You Freeze Mexican Shrimp Cocktail?

Freezing isn’t recommended—fresh veggies and shrimp don’t hold up well in the freezer and may get mushy.

Reheating

No reheating needed—it’s meant to be enjoyed chilled and refreshing! Just give it a stir before serving.

FAQ

What’s the difference between Mexican and American shrimp cocktail?
Mexican shrimp cocktail is more like a flavorful shrimp gazpacho—it includes tomato juice, lime, veggies, and cilantro, served chilled. American versions are usually shrimp with cocktail sauce.

Can I use frozen shrimp?
Absolutely! Just thaw, peel, and devein them before using. Make sure they’re chilled.

Is tomato and clam juice cocktail the same as Clamato?
Yep! Clamato is a popular brand of tomato and clam juice cocktail.

Can I make this spicier?
Totally. Add more hot sauce, or use serrano peppers instead of jalapeños for an extra kick.

Final Thoughts

This Mexican Shrimp Cocktail is a straight-up celebration of bold flavors and textures—bright citrus, crisp veggies, spicy kick, and creamy avocado all dancing together in one bowl. Whether you’re whipping it up for a summer hangout, a holiday gathering, or just a little midweek treat, it’s the kind of recipe that makes memories (and repeat requests!). So go ahead, scoop it up, and savor every zesty, chilled bite.

Craving more citrusy, seafood-packed flavor? Don’t miss our Ceviche de Camarón Recipe—it’s another chilled Mexican classic that’s tangy, bright, and absolutely irresistible.