Mexican Shrimp Cocktail Recipe

Easy shrimp cocktail pixabay

Easy Cocktail Recipe with Fresh Cooked Shrimp

salsa pixabay
Pico de Gallo (Salsa)
shrimp cocktail ingredients by L.A. Cargill
Ingredients for shrimp cocktail
avocado pixabay
Fresh avocado for shrimp cocktails

How to make an easy Mexican shrimp cocktail

This easy Mexican shrimp cocktail recipe is rated 4.2 stars by my followers.

My favorite shrimp cocktail recipe

Every time I go out for Mexican food, I look for genuine Mexican Shrimp Cocktail or Ceviche. Shrimp is one of those seafoods you either love or hate. I love it.

The flavor of regular shrimp cocktail is so bland after you have had the real zingy stuff. Not that it's difficult to enjoy plain old boiled shrimp with bottled cocktail sauce. I will probably eat shrimp any way you want to prepare it. But why not make it special the Tex-Mex way? Wake up your taste buds with jalepeño and avocados!

I lived on the coast of Texas (Yes, we do have a huge coastline!) and there was always fresh shrimp to be had in every conceivable size. We could go down to the harbor and buy as much shrimp as we wanted off the shrimp boats.

Cook Time for this easy shrimp recipe:

If you use pre-cooked shrimp and pre-made salsa (pico de gallo), you can make this shrimp cocktail in 20 minutes or less. My recipe serves two large brandy snifter glasses full, or 4-6 small cocktail glasses full.

Ingredients for easy shrimp cocktail recipe:

  • 1 pound fresh or frozen peeled and deveined shrimp, lightly cooked and marinated in lime juice
  • 1 cup Clamato juice or V8 juice, Clamato is more traditional
  • 2 cups Pico de Gallo, diced tomatoes, onions, jalepeños and cilantro
  • 1 or 2 Avocados, cut up
  • a dash or two hot sauce, Cholula is best
  • 1/2 cup ketchup, if desired - thickens the sauce
  • a dash or two Worcestershire sauce, if desired

Mixing up the shrimp cocktail, the easy way:

  1. Choose medium sized shrimp. Clean and devein the shrimp and rinse. If uncooked, place in a pot of cool water to cover and lightly simmer on medium heat for no more than five or six minutes. Drain and reserve some of the water if you want to add it to the cocktail sauce for a 'shrimpier' taste. I use the fake crab and lobster too if I have some available. Just throw it into the mix.
  2. In a large bowl, add the pico de gallo and shrimp, crab, lobster as desired. I buy ready made pico de gallo from my grocery store, but you can make your own by dicing tomatoes, onions, jalepeños and cilantro together.
  3. Pour the Clamato juice or V8 juice over the mixture with some ketchup (if desired) and Worcestershire sauce (if desired). Add a few dashes of Cholula or other hot sauce to taste. Add a little if you don't like it too spicy, add a lot if you do!
  4. Squeeze some fresh lime over all of the mixture if you like. I prefer lime juice over lemon juice, but you can use lemon juice if you have lemons on hand. The acid in the lime/lemon will help 'cook' the shrimp and give it a super nice texture.
  5. Next it's time to add the avocado. Always use fresh avocado. The best avocados come from Mexico and they are large and firm. They also have better taste than California avocados, but if California ones are the only ones available, well, what can you do. Just find the biggest ones you can. Cut the avocado in half right through the skin, separate the halves and pop them apart. Now scoop out the flesh with a spoon and dice.
  6. You can chill the mixture for a little while if you like, but I like to eat it right away. I serve it in pretty dishes and use a generous amount per serving. One cup servings are not too much. This dish is low in calories and high in nutrition!

Nutrition tips:

  • To cut the cholesterol, use the fake crab and/or lobster instead of shrimp. Shrimp is considered a high cholesterol food. The packaged fake crab and lobster is made from fish.
  • The avocado is considered high fat, but it is the kind of fat that is good for you. Cutting the avocado will significantly decrease the fat content, but it will also decrease the fiber and taste.
  • Increase the fiber intake with this dish by serving whole grain crackers on the side.
  • To increase the healthy nutrition of the shrimp cocktail, add lots of fresh ingredients - more diced tomato, more onion, more cilantro.
  • Decrease the ketchup to decrease the sugar or use sugar free ketchup.
  • Don't overcook the shrimp. Overcooking causes the shrimp to be tough. Shrimp can be fully cooked by marinating it in lime juice (ceviche) for two or more hours.

Here is a video on the full non-easy way to make Mexican Shrimp Cocktail:

Approximate nutritional values for my easy shrimp cocktail recipe:

shrimp cocktail nutritional values - screen shot

This is how my finished Mexican Shrimp Cocktail looks:

My photo showing the shrimp cocktail recipe by L.A. Cargill

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