Easy Mexican Shrimp Cocktail Recipe - bursting with the most delicious Mexican Flavor of jalapeño, tomatoes, avocados, lime and hot pepper sauce.

Easy Mexican  Shrimp Cocktail




– 1 lb large raw shrimp peeled and deveined – 1 cup ripe tomatoes chopped – 1 cup cucumber finely chopped – 2 tablespoons jalapeno seeded and finely chopped – 1/2 cup red onion finely chopped – 1 1/2 cup tomato & clam juice cocktail (Clamato Juice) store-bought or homemade-recipe below – 1/2 cup ketchup – 1/4 cup freshly sueezed lime juice – 2 tablespoons fresh cilantro + more for serving chopped – hot sauce to taste – 1 large ripe avocado chopped Clamato Juice Recipe – 1 cup tomato juice unsweetened – 1/2 cup clam juice – 1 teaspoon Worcestershire sauce – 1/2 teaspoon Tabasco sauce – 1 tablespoon lemon juice – 1/4 teaspoon onion powder – 1/4 teaspoon black pepper

4 servings

20 mins

Step 1

Raw shrimp is grey in color and doesn’t take long at all to cook. You want to keep an eye on it because overcooked shrimp can have a rubbery texture.

Step 2

Bring a pot of salted water to a boil. Add shrimp to boiling water and cook for about 2-3 minutes. The shrimp will turn pink once it has been cooked.

Step 3

Transfer shrimp to a plate to cool and reserve 5-7 shrimp for garnish. Place extra shrimp on a plate. Cover with plastic wrap and store in the fridge until you’re ready to use them.

Step 4

Chop the rest of the shrimp into tiny bite-size pieces.

Step 5

Combine unsweetened tomato juice, clam juice, Worcestershire sauce, Tabasco sauce, lemon juice, onion powder, and black pepper in a jar.

Step 6

Mix well with a spoon (or cover with a lid and give the jar a shake). Store covered in the fridge until you’re ready to use it.

Step 7

In a mixing bowl, whisk together the clamato juice, ketchup, lime juice, cilantro, and as much hot sauce as you desire.

Step 8

Into this bowl, add cooked chopped shrimp, tomatoes, cucumber, jalapeno & red onion. Gently mix until ingredients are well combined.

Step 9

Cover the bowl with plastic wrap and transfer to the fridge to chill for a minimum of 1 hour. Make this up to 3 hours ahead and serve chilled straight from the fridge.

Step 10

Serve inside clear glass. Garnish the rim with reserved cooked shrimp and cilantro and a side of tortilla chips for dipping into the sauce. Enjoy!