Mexican Shrimp Cocktail

A Fresh, Zesty Favorite Everyone Asks For!**

This vibrant Mexican Shrimp Cocktail is refreshing, tangy, and full of bold flavor. With juicy shrimp, creamy avocado, crisp vegetables, and a spicy tomato-lime sauce, it’s the perfect appetizer for holidays, parties, or hot summer days. No wonder your father and husband request it so often—it’s irresistible!

Ingredients

⅓ cup Spanish onion, chopped

¼ cup freshly squeezed lime juice

1 pound chilled cooked medium shrimp (peeled, deveined, tails removed)

2 Roma (plum) tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 teaspoons salt

2 teaspoons ground black pepper

1½ cups chilled tomato and clam juice cocktail

1 cup chilled ketchup

1 bunch fresh cilantro, chopped (stems discarded)

2 tablespoons hot pepper sauce

2 avocados, peeled, pitted, and chopped

Preparation

Step 1 — Marinate the Onion

1. Place the chopped Spanish onion in a bowl.
2. Add the freshly squeezed lime juice.
3. Let it sit for 10 minutes to soften the onion and infuse it with flavor.

Step 2 — Combine the Shrimp and Vegetables

1. In a large mixing bowl, add:

Cooked chilled shrimp

Chopped tomatoes

Chopped cucumber

Chopped celery

Finely chopped jalapeño

2. Season with salt and black pepper.
3. Mix gently to avoid breaking the vegetables.

Step 3 — Add the Sauce

1. Pour in the chilled tomato and clam juice cocktail.
2. Add the chilled ketchup.
3. Stir in the chopped cilantro and hot pepper sauce.
4. Mix until everything is evenly combined.

Step 4 — Finish with Avocado

1. Add the chopped avocados last to keep them from getting mushy.
2. Fold them in gently.

Step 5 — Chill

Cover the bowl and refrigerate for 20–30 minutes.
This allows all the flavors to blend beautifully.

Serve

Serve the Mexican Shrimp Cocktail cold in glasses or bowls.
Garnish with extra cilantro, lime wedges, or a few whole shrimp on top for presentation.

Enjoy