I used one surprising pantry ingredient in my Spicy Shrimp Cocktail that you wouldn’t expect.

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I first ran into a version of Mexican Shrimp Cocktail Recipe With Avocado And Cucumber at a tiny beach stand and I’ve been obsessed ever since. The contrast of tender cooked shrimp and creamy avocado makes the first bite confusing in the best way, like wait is this dinner or a party in a glass.

I call mine a Spicy Shrimp Cocktail when I want to brag, cause it wakes you up with a little heat, but honestly it’s the kind of dish that makes people lean in and ask questions I’m not even ready to answer. Try it, you’ll see.

Ingredients

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Shrimp: lean protein, low fat, good for muscles, slightly sweet, briny finish
Avocado: rich in healthy fats, fiber rich, creamy, balances the cocktail, mild tang
Clamato juice: savory tomato base, vitamin C, adds umami, slightly sweet and tart
Lime: zesty acid, Vitamin C boost, brightens flavors, makes everything taste fresher
Cilantro: fresh herb, adds citrusy green notes, negligible calories, some folks dislike it
Jalapeño: brings heat and liveliness, small fiber amount, adjust to your spice tolerance
Red onion: crisp bite, antioxidants, adds sharpness and slight sweetness when marinated

Ingredient Quantities

1 lb cooked shrimp peeled and deveined tails removed (about 450 g)

3 cups Clamato juice or good quality tomato juice

2 medium ripe tomatoes seeded and diced

1 small cucumber peeled if you want and diced

1/2 cup red onion finely chopped

1 to 2 jalapeños seeded and minced adjust for heat

2 ripe avocados pitted and diced

1/2 cup fresh cilantro roughly chopped

1/4 cup fresh lime juice about 2 to 3 limes

3 tablespoons ketchup

1 to 2 teaspoons hot sauce like Valentina or Tabasco

1 teaspoon kosher salt or to taste

1/2 teaspoon ground black pepper

optional 1/4 cup finely chopped celery for crunch

How to Make this

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1. Pat the cooked shrimp dry and cut any large ones into bite sized pieces so every spoonful is easy to eat.

2. In a large bowl whisk together the Clamato or tomato juice, ketchup, 1/4 cup fresh lime juice (reserve 1 to 2 tablespoons for the avocado), hot sauce, kosher salt and black pepper until smooth.

3. Add the diced tomatoes, cucumber, finely chopped red onion, minced jalapeños, roughly chopped cilantro and the optional finely chopped celery; stir to combine so the veggies are evenly distributed.

4. Fold the shrimp into the cocktail base making sure they are well coated; cover and chill 15 to 30 minutes so the flavors marry but not so long the avocado will brown later.

5. Meanwhile dice the avocados, toss them gently with the reserved lime juice and a pinch of salt to slow browning and keep them bright.

6. Right before serving gently fold the avocado into the chilled shrimp cocktail, careful not to mash it — you want chunks not mush.

7. Taste and adjust seasoning with more salt, pepper, hot sauce or lime juice if it needs brightness or heat.

8. If you prefer a thicker cocktail remove 1/2 cup of the juice before adding the shrimp, or leave it as is for a soupy, spoonable version.

9. Serve cold in bowls or cocktail glasses topped with extra cilantro and a lime wedge, and offer tortilla chips or saltine crackers on the side.

Equipment Needed

1. Large mixing bowl, to whisk the Clamato/tomato base and chill the cocktail
2. Whisk, so the ketchup and juices get smooth and well combined
3. Chef’s knife, for dicing tomatoes, cucumber, onion, jalapeños and trimming shrimp and avocados
4. Cutting board, (use one for seafood and one for veg or rinse between uses)
5. Measuring cups and spoons, for the lime juice, ketchup, salt, pepper etc
6. Large spoon or rubber spatula, to gently fold shrimp and avocado without mashing
7. Paper towels, to pat the cooked shrimp dry so it doesnt water down the cocktail
8. Citrus juicer or reamer, to get every bit of fresh lime juice out
9. Plastic wrap or an airtight container, for chilling, plus bowls or cocktail glasses for serving

FAQ

Can I use raw shrimp instead of cooked? A: Yes, but you must cook and chill them first. Boil or saute until they turn pink and curl, about 2 to 3 minutes depending on size, then plunge into ice water to stop cooking. Chill well before mixing so the tomato juice does not warm up and make the cocktail soggy.

Do I have to use Clamato or can I use regular tomato juice? A: Clamato gives the classic savory flavor, but good quality tomato juice works fine. If you use plain tomato juice add a splash of clam juice or Worcestershire sauce for depth, and taste for salt because tomato juice can be blander.

How do I keep the avocado from turning brown? A: Toss diced avocado with the lime juice right before you add it to the rest. If you need to wait, press plastic wrap directly onto the avocado surface or store it in an airtight container. Still, avocado is best added just before serving for color and texture.

How long will leftovers keep? A: Eat it the same day if you can, thats when it tastes best. You can keep it in the fridge 24 to 48 hours max but quality drops fast because of the avocado and the tomato base. If it smells off or the texture is slimy toss it out.

How do I tame the heat if the jalapeños are too spicy? A: Remove the seeds and membranes before mincing, that cuts most of the heat. You can also start with just 1 jalapeño or leave them out and add hot sauce to taste at the table. If you want more heat use serrano or extra hot sauce.

What is the best way to serve this shrimp cocktail? A: Serve chilled in clear glasses or small bowls with crunchy tortilla chips or salt rimmed tostadas. Garnish with extra cilantro, lime wedges, and a few avocado cubes for a pretty finish. It works great as an appetizer or a light main on a hot day.

Mexican Shrimp Cocktail Recipe With Avocado & Lime Substitutions and Variations

Clamato or tomato juice: try V8 or plain vegetable juice, or mix 2 parts tomato juice with 1 part low-sodium clam or seafood stock to keep that briny kick.
Cooked shrimp: swap for lump crab meat, cooked lobster or bay scallops for similar seafood texture, or shredded cooked chicken if you want a non-seafood option.
Avocado: use diced ripe mango for a sweet creamy bite, or fold in a few tablespoons of plain Greek yogurt to get creaminess when avocados arent on hand.
Ketchup and hot sauce: replace ketchup with cocktail sauce or tomato sauce thinned with a splash of vinegar and a pinch of sugar, and swap hot sauce for chopped pickled jalapeños, chipotle in adobo or sriracha for different heat.

Pro Tips

1. Dont let the acidic juice sit on the shrimp too long or they’ll get rubbery, quick chill instead: set the bowl in a larger bowl filled with ice and stir for a few minutes so flavors meld fast without cooking the shrimp.

2. For brighter avocado that stays green, squeeze and toss the pieces with extra lime right before you fold them in, and fold very gently so you keep chunky bites not mush. also use ripe but firm avocados, super soft ones turn to paste.

3. Soften the red onion bite without losing flavor by rinsing it in cold water for a minute, drain well then add. this takes the sting out but keeps that onion snap. if you want more crunch add finely chopped celery at the end.

4. Taste as you go and fix flatness with tiny amounts of acid or heat not more salt; a little extra lime or a few drops of hot sauce wakes it up better than piling on salt, and ketchup adds sweetness so balance with lime if it tastes too sweet.

Mexican Shrimp Cocktail Recipe With Avocado & Lime

Recipe by Pho Tsventichi

0.0 from 0 votes

I used one surprising pantry ingredient in my Spicy Shrimp Cocktail that you wouldn’t expect.

Servings

servings

Calories

305

kcal

Equipment: 1. Large mixing bowl, to whisk the Clamato/tomato base and chill the cocktail
2. Whisk, so the ketchup and juices get smooth and well combined
3. Chef’s knife, for dicing tomatoes, cucumber, onion, jalapeños and trimming shrimp and avocados
4. Cutting board, (use one for seafood and one for veg or rinse between uses)
5. Measuring cups and spoons, for the lime juice, ketchup, salt, pepper etc
6. Large spoon or rubber spatula, to gently fold shrimp and avocado without mashing
7. Paper towels, to pat the cooked shrimp dry so it doesnt water down the cocktail
8. Citrus juicer or reamer, to get every bit of fresh lime juice out
9. Plastic wrap or an airtight container, for chilling, plus bowls or cocktail glasses for serving

Ingredients

1 lb cooked shrimp peeled and deveined tails removed (about 450 g)
3 cups Clamato juice or good quality tomato juice
2 medium ripe tomatoes seeded and diced
1 small cucumber peeled if you want and diced
1/2 cup red onion finely chopped
1 to 2 jalapeños seeded and minced adjust for heat
2 ripe avocados pitted and diced
1/2 cup fresh cilantro roughly chopped
1/4 cup fresh lime juice about 2 to 3 limes
3 tablespoons ketchup
1 to 2 teaspoons hot sauce like Valentina or Tabasco
1 teaspoon kosher salt or to taste
1/2 teaspoon ground black pepper
optional 1/4 cup finely chopped celery for crunch

Directions

Pat the cooked shrimp dry and cut any large ones into bite sized pieces so every spoonful is easy to eat.
In a large bowl whisk together the Clamato or tomato juice, ketchup, 1/4 cup fresh lime juice (reserve 1 to 2 tablespoons for the avocado), hot sauce, kosher salt and black pepper until smooth.
Add the diced tomatoes, cucumber, finely chopped red onion, minced jalapeños, roughly chopped cilantro and the optional finely chopped celery; stir to combine so the veggies are evenly distributed.
Fold the shrimp into the cocktail base making sure they are well coated; cover and chill 15 to 30 minutes so the flavors marry but not so long the avocado will brown later.
Meanwhile dice the avocados, toss them gently with the reserved lime juice and a pinch of salt to slow browning and keep them bright.
Right before serving gently fold the avocado into the chilled shrimp cocktail, careful not to mash it — you want chunks not mush.
Taste and adjust seasoning with more salt, pepper, hot sauce or lime juice if it needs brightness or heat.
If you prefer a thicker cocktail remove 1/2 cup of the juice before adding the shrimp, or leave it as is for a soupy, spoonable version.
Serve cold in bowls or cocktail glasses topped with extra cilantro and a lime wedge, and offer tortilla chips or saltine crackers on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.