Mexican Shrimp Cocktail

Total Time Prep: 30 min. + chilling
Yield 8 servings
Test Kitchen Approved
With its fresh ingredients and zesty sauce, our Mexican shrimp cocktail will transport your taste buds to the sunny beaches of coastal Mexico.

Ingredients

  • 2 quarts water
  • 1 medium white onion, sliced
  • 6 garlic cloves, smashed
  • 2-1/4 teaspoons salt, divided
  • 1 teaspoon whole peppercorns
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 medium tomatoes, seeded and finely chopped
  • 1 small cucumber, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup Clamato juice, chilled
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup ketchup
  • 2 tablespoons lime juice
  • 1 teaspoon hot pepper sauce
  • 1 medium ripe avocado, cubed

Directions

  1. In a large saucepan, combine water, onion slices, garlic, 2 teaspoons salt and peppercorns. Bring to a boil. Add shrimp. Cook until shrimp just turn pink, 2-3 minutes. Drain; immediately drop shrimp into bowl of ice water. Discard onion, garlic and peppercorns. Drain shrimp.
  2. In a large bowl, combine shrimp, tomatoes, cucumber, red onion and jalapeno. In another bowl, whisk Clamato, cilantro, ketchup, lime juice, hot pepper sauce and remaining 1/4 teaspoon salt; pour over shrimp mixture. Stir to coat. Gently stir in avocado. Serve in individual wide-rimmed glasses or serving dishes.

Nutrition Facts

3/4 cup: 105 calories, 4g fat (1g saturated fat), 69mg cholesterol, 413mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 10g protein.

Chunks of cucumber, tomatoes, cilantro and avocado combined with shrimp in a tomato base sauce create this refreshing shrimp cocktail that's bursting with flavors. You'll even get a little heat from the Tobasco sauce. Serve it with saltine crackers to compliment the sweet tomato flavors. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC