A chilled shrimp cocktail is the ultimate fusion of elegance and ease—a dish that feels just as at home at a backyard cookout as it does at a swanky seafood bar.
The secret? Perfectly poached shrimp, a bold cocktail sauce with just the right kick, and a touch of citrus to balance it all. It’s a lesson in simplicity, proving that the best flavors come from top-tier ingredients and precise technique.
Pair this with a Vodka Margarita for a crisp, refreshing contrast, or serve alongside a bright Cucumber And Tomato Salad for a fresh, balanced bite. The briny sweetness of the shrimp plays beautifully against the cocktail sauce’s tang and spice.
What I Didn’t Expect About This Recipe!
- Shrimp cocktail isn’t just for parties – Serve it over a crisp salad or with avocado slices for an easy, protein-packed meal.
- The poaching method is a game-changer – Letting the shrimp sit in hot water off the heat ensures they stay juicy and tender. No more overcooked shrimp!
- It’s the perfect make-ahead appetizer – Chill the shrimp and sauce separately, and you’ve got a stress-free party starter that only gets better with time.
- That cocktail sauce heat creeps up on you – Fresh horseradish and a splash of hot sauce make for a bold, lingering spice that keeps you coming back for more.
Shrimp Cocktail Recipe Mexican Recipe
A refreshing and vibrant Mexican shrimp cocktail, this recipe combines plump shrimp, crisp vegetables, and a tangy tomato-clam juice dressing with a touch of heat. Fresh cilantro and creamy avocado add richness, while a hint of lime brightens every bite. Perfect as an appetizer or light meal.
Equipment
- 3 Mixing bowls
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups
- Spoon for mixing
Ingredients
- 2 tbsp hot pepper sauce
- ⅓ cup Spanish onion, chopped
- 2 roma tomatoes, chopped
- ¼ cup freshly squeezed lime juice
- 2 avocados – peeled, pitted, and chopped
- 1 cup chilled ketchup
- 2 tsp ground black pepper
- 1 stalk celery, finely chopped
- 1 lb chilled cooked medium shrimp
- 1 cucumber, finely chopped
- 2 tsp salt
- 1½ cups chilled tomato and clam juice cocktail
- 1 bunch fresh cilantro
- 1 jalapeno pepper seeded and finely chopped
Instructions
- Thinly slice the onion and mix it with lime juice in a small bowl, letting it sit for ten minutes to soften.
- In a medium bowl, combine cooked shrimp, diced roma tomatoes, chopped cucumber, finely sliced celery, minced jalapeño, salt, and black pepper, tossing to distribute evenly.
- Then pour the dressing over the shrimp mixture and gently stir until fully coated.
- Carefully fold in diced avocado, followed by the onion mixture.
- Cover and refrigerate for at least an hour to allow the flavors to meld before serving chilled.
Notes
- For extra flavor, grill or sauté the shrimp briefly before mixing.
- Use a serrated knife to cut tomatoes cleanly without crushing them.
- Adjust the spice level by increasing or decreasing the jalapeño or hot sauce.
- Serve with saltine crackers or tostadas for an authentic Mexican touch.
| Nutrition | Value |
| Calories | 410kcal |
| Carbohydrates | 42g |
| Fibre | 9g |
| Fat | 7g |
| Protein | 29g |
| Cholesterol | 221g |
Tips To Ease Your Job!
- Chop veggies in advance – Dice tomatoes, cucumbers, celery, jalapeños, and onions a few hours ahead and store them in the fridge.
- Use pre-cooked shrimp – Saves time and effort, just rinse and chill before mixing.
- Make the dressing early – Whisk together the tomato-clam juice mixture a day ahead to let the flavors deepen.
- Marinate onions longer – Let them soak in lime juice overnight for an even milder taste.
- Chill in a shallow dish – This helps the shrimp cocktail cool faster and absorb flavors evenly.
