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This Mexican shrimp cocktail recipe makes the perfect appetizer with lightly poached shrimp in tangy spiced tomato sauce, quick and easy to make!
It's party time, my friends! If you're looking for the perfect appetizer to serve up at your next gathering, look no further.
This Mexican Shrimp Cocktail recipe is exactly what you need.
This dish is loaded with lightly poached shrimp mixed with a flavorful, tangy, slightly spicy tomato-based sauce that is easy to make, and it's always a hit.
Whether you're hosting a Cinco de Mayo party, game day gathering, backyard barbecue, or just want something simple but satisfying for an evening meal, this is a recipe you need to keep on hand.
It's easy to adjust and customize, and to make it as mild or as spicy as you'd like.
I hope you love it as much as I do.
Let's talk about how to make Mexican Shrimp Cocktail, shall we?
Mexican Shrimp Cocktail Ingredients
- Shrimp: raw shrimp for poaching or pre-cooked shrimp
- Ketchup: or substitute with Clamato juice, V8 juice, or tomato sauce with seasonings
- Orange juice
- Tomatoes: fresh or canned, Roma tomatoes preferred
- Onion: white or red
- Peppers: 1-2 jalapeño for mild heat, serrano for spicier, bell pepper for mild version
- Cucumber
- Cilantro
- Avocado
- Hot sauce: to taste
- Salt: to taste
- For serving: saltine crackers or tortilla chips, fresh lemon or lime juice, extra virgin olive oil, spicy chili flakes
How to Make Mexican Shrimp Cocktail
- Poach and Chop the Shrimp:
- Bring a large pot of lightly salted water to boil. Add peeled and deveined shrimp and cook for 3 minutes or until cooked through. Remove and cool in cold water.
- Chop the shrimp:
- Drain and chop shrimp; set aside.
- Mix the Sauce Ingredients:
- In a large bowl, stir ketchup, orange juice, tomatoes, cucumber, onion, peppers, cilantro, avocado, hot sauce, and salt to taste with tomato juices. Mix well.
- Stir in the chopped shrimp:
- Fold shrimp into sauce mixture until combined.
- Chill:
- Cover and refrigerate for 30 minutes to 1 hour to develop flavors.
- Serve:
- Divide among serving dishes. Drizzle with fresh lemon or lime juice, hot sauce, extra virgin olive oil, and chili flakes.
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Recipe Tips & Notes
Make your Mexican shrimp cocktail saucier and less chunky by pureeing the sauce ingredients in a food processor or blender. Then stir in the cooked shrimp and avocado and serve.
If making this with pre-cooked shrimp, thaw (if frozen), chop, then mix with the sauce ingredients. Very simple!
You can customize this sauce by adjusting ingredient ratios or adding favorites like Worcestershire sauce, clam juice, garlic, celery, or chipotle in adobo.
This will last 1-2 days refrigerated in a sealed container. Serve cold. Prepare up to 1 day ahead and keep refrigerated until serving.
That's it, my friends. I hope you enjoy this Mexican shrimp cocktail. Let me know if you make it and how it turned out, especially if you spiced it up!
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Frequently Asked Questions
- → How do I poach shrimp perfectly for this dish?
Bring salted water to a boil, add peeled and deveined shrimp, and cook for 3 minutes until just opaque. Immediately cool in ice water to stop cooking and retain tenderness.
- → Can I use pre-cooked shrimp?
Yes, simply thaw if frozen, chop, and mix with the sauce ingredients. This saves time and keeps preparation quick and easy.
- → How can I adjust the spiciness level?
Use milder peppers like bell peppers or reduce jalapenos. Add hot sauce gradually to reach desired heat without overpowering the fresh flavors.
- → What are some good serving suggestions?
Serve chilled in glasses or bowls with saltine crackers or tortilla chips. Drizzle with fresh lemon or lime juice and extra virgin olive oil for added brightness.
- → How long does this dish keep in the refrigerator?
Store in a sealed container and consume within 1-2 days for best freshness and flavor. Keep chilled until serving.