Mexican Shrimp Cocktail Recipe

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  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Refrigerate: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: Mexican


Sweet, tart, spicy, and crunchy — this Mexican Shrimp Cocktail hits all the right notes!

Listen to me explain briefly about how to make this shrimp cocktail, with some great tips along the way, by clicking the play button below:

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  • ½ cup ketchup
  • ½ cup Clamato juice or tomato juice
  • 4 Tbsp. fresh lime juice
  • 1 Tbsp. hot sauce, plus more to taste
  • 1 lb. medium cooked shrimp
  • 3 plum tomatoes, diced
  • 2 celery ribs, finely chopped
  • 1 English cucumber, diced
  • 1 avocado, diced
  • 1 small red onion, finely chopped
  • ½ cup chopped cilantro
  • 2 jalapeño peppers, seeded and minced


  1. In a large bowl, combine the ketchup, clamato, lime juice, and hot sauce. Stir to combine.
  2. Mix in the shrimp and stir.
  3. Add the tomatoes, celery, cucumber, avocado, red onion, cilantro, and jalapeno. Stir gently to combine.
  4. Cover and refrigerate at least 1 hour to help the flavors come together.
  5. Taste and add additional hot sauce and lime juice to taste, if desired. If you’ve used something other than Clamato juice, you may also want to taste and add salt, if needed.
  6. To serve, scoop the shrimp, veggies, and juice into bowls or glasses. If you want less of the liquid, as pictured, use a slotted spoon to strain it a bit as you scoop. If you want more liquid, use a regular spoon so you’re getting everything.