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Mexican Shrimp Cocktail in glass bowl on purple charger.
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5 from 8 votes

Mexican Shrimp Cocktail

Seasoned shrimp in a spicy tomato-based juice with fresh avocado, lime, cilantro, onions and jalapeno!
Prep Time5 minutes
Cook Time5 minutes
Chill Shrimp and Tomato Juice15 minutes
Total Time25 minutes
Course: Appetizer, Lunch, Salad
Cuisine: American, Mexican
Servings: 6 1/2-cup servings
Calories: 255kcal
Author: Anecia Hero

Ingredients

  • 1 lb. shrimp cooked; See Recipe Notes
  • 3 cups tomato juice See Recipe Notes
  • ½ cup Clamato juice See Recipe Notes
  • 3 large Roma tomatoes ,peeled, diced and seeded
  • 2 large avocados , diced
  • 1 tablespoon fresh lime juice
  • 4 tablespoons white onion ,finely chopped
  • 1 large jalapeno ,finely chopped (optional)
  • 1 bunch cilantro ,(you'll use about ¼ of the bunch)
  • salt and black pepper , to taste

Instructions

  • Cook, peel and devein shrimp; drain, cover and refrigerate for 5 minutes (See recipe notes)
    1 lb. shrimp
  • Chill serving glasses
  • Chop cilantro, onion, tomato and jalapeno (optional); dice avocado into small pieces
    3 large Roma tomatoes, 4 tablespoons white onion, 1 large jalapeno, 1 bunch cilantro, 2 large avocados
  • Pour tomato juice, Clamato juice and lime juice into large bowl; add chopped tomatoes, onion, avocado, cilantro and jalapenos
    3 cups tomato juice, ½ cup Clamato juice, 1 tablespoon fresh lime juice
  • Season tomato mixture to your liking: add salt, pepper, Tabasco or pepper sauce now
    salt and black pepper
  • Refrigerate for 15 minutes
  • Divide shrimp mixture evenly into serving glasses; pour tomato mixture into each glass; spoon and pour tomato mixture over shrimp
  • Garnish with a squeeze of lime and more cilantro if you like; serve chilled

Notes

Tomato Juice Mixture
  • Tomato juice can be straight tomato juice, or a combination of juices, like vegetable juice and Clamato, or a spicy Bloody Mary mixer. Mix your tomato juice to your preference--you can always add:
    • salt, pepper, Tabasco, or another type of pepper sauce
  • The amount of tomato juice per serving is a personal preference. I prefer more shrimp and goodies than juice, so this recipe allows for about 1/2 cup tomato juice per serving
Shrimp
  • Fresh is best, but frozen is second best.
  • If you use raw frozen, you'll need to cook them first
  • If you use cooked frozen, rinse in colander refrigerate them
How to cook fresh or frozen shrimp
  • Bring a large pot of water to boil
  • Add in 2 tablespoons of Creole seasoning (optional)
  • Add shrimp to water; cook 5-8 minutes until they are pink/orange
  • Refrigerate until cool
  • Peel shells and tails; place in tomato mixture; resume recipe

Nutrition

Serving: 0.5cup | Calories: 255kcal | Carbohydrates: 24g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 679mg | Potassium: 780mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1049IU | Vitamin C: 42mg | Calcium: 138mg | Iron: 3mg