Don't like waiting on water to boil? Then this is the Mexican Shrimp Cocktail recipe for you! Build bigger, better flavor faster by using quick-cooking pan-seared shrimp, dressed in a vibrant cocktail sauce, with creamy avocado, and the perfect blend of crunchy vegetables.
Mexican shrimp cocktail is a perfect party dish and one you'll most certainly be highly regarded for. Because, c'mon...who doesn't love the lady that showed up with the shrimp dish? Loaded with flavorful shrimp, avocado, juicy tomatoes, cucumbers and more, this appetizer packs a serious punch of flavor.
If you're on the hunt for more Mexican-themed party foods, be sure to add this savory Mexican Corn Dip to the lineup!
WHAT IS MEXICAN SHRIMP COCKTAIL
If you've never had this appetizer before, it's high time you treated yourself. It's where shrimp cocktail meets Bloody Mary, and it is one heck of an introduction.
In your typical Mexican Shrimp Cocktail recipe, the shrimp is cooked via boiling. However, with this recipe, we are going to both cut back on time and up the flavor by pan-searing the shrimp.
Pan-seared shrimp takes a bare minimum of 5 minutes to cook over medium-high heat, meaning less cook time and no more waiting on watched pots to boil. A step anyone would gladly omit.
Speaking of no-boil recipes... Be sure to check out our Roasted Shimp next!
HOW TO MAKE MEXICAN SHRIMP COCKTAIL
- Chop the vegetables.
- Prepare the shrimp.
- Make the sauce.
- Mix it all together.
1. THE VEGETABLES
This Mexican Shrimp Cocktail recipe is easy to make, and the majority of the time you'll spend crafting this dish is in the vegetable preparations. The vegetables in this dish are as follows:
- Roma Tomatoes
- English Cucumber
- Jalapenos
- Red Onion
- Celery
- Avocado
I would suggest getting all of your chopping out of the way before you begin cooking your shrimp. This way, we've got shellfish sitting out at room temperature for less time. And, in this particular case, less is more.
2. PREPARE THE SHRIMP
Let me preface with this: You can use store-bought cooked shrimp for this dish, and it will still be flavorful and completely delicious. But, if you'd like to add even more flavor to your Mexican Shrimp Cocktail recipe, tossing the shrimp in a simple mix of smoked paprika, chili powder, salt, and pepper before taking it to the pan for a quick sear will set this dish over the top.
PAN-SEARED SHRIMP IS QUICK AND EASY
Pan-seared shrimp begins on the stovetop with a hot pan and a little oil.
To prepare the shrimp, you'll first peel and devein it. Click the following link for Tips on Working with Shrimp, if needed. Then, you'll pat it dry to help the oil to adhere, which in turn, helps the seasoning to stick.
The shrimp goes in a bowl, along with a drizzle of oil and a sprinkle of spices, and it is tossed to coat. Then, it's off the pan to sear for about 2 minutes on each side. You'll likely have to cook to the shrimp in two batches to keep the pan from over-crowding, but the entire cooking process should take less than 10 minutes. Now that is fast.
Allow your shrimp to cool slightly, and chop it up. If you'd like, keep some whole for presentation purposes. Then, it's on to the sauce. If you like your shrimp with a little spice, use this Blackened Shrimp recipe for a Mexican-Cajun fusion of flavors!
Love a Mexican shrimp dish? Us too! Try our Shrimp Enchiladas next!
3. ABOUT MEXICAN SHRIMP COCKTAIL SAUCE
Now, this might be my absolute favorite part...well, besides the shrimp, that is...obviously. The sauce for this Mexican Shrimp Cocktail is, hands-down, the best.
Homemade Mexican Shrimp Cocktail sauce is fairly similar to a standard cocktail sauce: Ketchup, chili sauce, horseradish, and citrus remain, but new players like hot sauce and Clamato juice are added as well.
To make the sauce, all you have to do is combine your measured ingredients into a bowl or pitcher and stir or whisk to combine.
WHY CLAMATO JUICE?
The Clamato juice is what gives the Mexican Shrimp Cocktail recipe that yummy Bloody Mary vibe. Clamato juice, much like a standard Bloody Mary mix, is tomato-based, only with fewer ingredients and the inclusion of clam juice. But, don't let that whole clam juice thing turn you off -- it pairs perfectly with the shrimp. Promise.
4. STIRRING AND SERVING
Once vegetables are chopped, your shrimp is ready, and the sauce has been prepared, you simply combine all the goodness in one big bowl, and transfer to the refrigerator. Mexican shrimp cocktail is best served cold and after the flavors have had a moment to marinate.
If you plan to serve within hours, you can get away with adding the avocado with the rest of the vegetables. However, if you are preparing your Mexican Shrimp Cocktail a day in advance, save the avocado work for the day-of, and stir in just before serving.
It's an easy appetizer with all the goods -- a savory sauce that coats perfectly cooked, flavorful shrimp, a mix of crunchy vegetables and that creamy avocado -- yes, please. When it all comes together, it is truly a masterpiece of flavor for parties and entertaining.
You can serve this dish as casual or as fancy as you'd like, as it works beautifully for so many occasions.
The start of football season is typically still a little warm for my liking, so I particularly like this dip for its cool, crisp, and light quality! Serve casual in a big bowl alongside a bag of tortilla chips on game day, and maybe even with a few other football favorites like:
For a fancier presentation, serve in a martini glass, topped with a whole shrimp and mini fork by its side, or even in a great big margarita glass on Cinco de Mayo!
And let us not forget, everybody loves the lady that showed up with shrimp. Please, enjoy!
Try our Bacon Wrapped Shrimp next!
Mexican Shrimp Cocktail Recipe
Ingredients
- 6 Roma tomatoes, seeded and diced
- ¾ cup diced avocado
- ¾ cup diced English cucumber, peeled
- ⅓ cup finely dice celery
- ⅓ cup finely diced red onion
- ½ cup finely diced jalapeno
- 2 tablespoons chopped cilantro
For the Shrimp (or Use Store-Bought, Cooked Shrimp):
- 1 pound 15/20 wild-caught shrimp
- ¼ cup canola or avocado oil, separated
- ½ teaspoon Kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Sauce:
- 1 cup Clamato juice
- ¼ cup ketchup
- ¼ cup prepared horseradish
- ¼ cup chili sauce
- 1 tablespoon hot sauce
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon Kosher salt
Instructions
To Cook the Shrimp:
- Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with ½ teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
- Place a large sauté pan over medium-high heat. Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.
- Once the shrimp is cool enough to handle, chop into ½" pieces, and set aside.
For the Shrimp Cocktail:
- In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight.
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Notes
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Tara says
So fancy, yet so easy! great recipe 🙂
Beth says
That looks so delicious! I love sautèing shrimp instead of boiling. It imparts so much more flavor! My family is going to love this one! We are huge Mexican fans!
Kelly Anthony says
Thanks, Beth! Totally agree 🙂
Pam Greer says
It's football season here in TN and I think we are the tailgating capital of the world - or at least it seems like it!! This is definitely going on the menu!
Kelly Anthony says
Bring on the games! Love football season here too 🙂
camila says
this looks incredible and super fancy too!! perfect appetizer for a get together!
Kelly Anthony says
Thanks, Camila!
Jere Cassidy says
Well, what is not to love with all the flavors. Making this for the bunco group. I want to be the lady who shows up with shrimp.
Ginny says
Love that you piled so many fresh veggies in that bowl and that sauce with horseradish sounds perfect!
Krissy Allori says
Kelly, your recipe is perfect! So full of fresh ingredients and flavor. So good!
Kelly Anthony says
Thank you so much, Krissy! That's so sweet 🙂
Gina Kleinworth says
My family will go nuts for this!
Kelly Anthony says
Thanks, Gina!
Becky Tarala says
Mexican flavors are my fave, but I never thought to combine them with shrimp cocktail. I can't wait to try this!
Deb @ Cooking on the Front Burner says
Wow - this is definitely a great looking recipe - love all the flavors you have going on!
Jacqueline Debono says
I've never had a Mexican shrimp cocktail but it looks fabulous. Love the idea of pan searing the shrimp instead of boiling them! Pinning for later!
Sophia says
What a showstopper! This is a beautiful dish and so delicious! Yum!
Ramona says
I would love to make this shrimp for my guests - they would absolutely love some nice spicy starter! Bring it on! I am very excited to make this - it looks incredible. Recipe saved.
Jenni LeBaron says
I love the flavors in this mix. The jalapeno gives a little heat and the cucumber and celery cool everything down. The avocado is a brilliant way to add some great creaminess to this as well!
Amanda says
This is the most refreshing appetizer for those hot summer nights! It's perfectly light but full of flavor and everyone always loves this one. Thanks for sharing!
Mirlene says
Now that I analyze it, I do think I spend a decent amount of time waiting for the water to boil. Thank you for bringing that up! But hey, this shrimp cocktail is just a life savor - thank you!
Lathiya says
Shrimp Cocktail? Never heard before but it looks absolutely fabulous. It can be a hit in any parties.
Linda says
I always have to have cilantro in mine. Have you tried it?
Kelly Anthony says
Yes! I love cilantro in Mexican Shrimp Cocktail!
Debbie J says
Made your recipe tonight for Mexican Shrimp Cocktail. We actually served it in a bowl as our meal with the shrimp whole along with thin crispy 34 crackers. It was SO GOOD! I will definitely make this as an appetizer for guests and serve in my cosmos glasses! One of our favorite recipes we've tried recently!
Kelly Anthony says
Hi Debbie! That is AWESOME! We adore this recipe as well. I'm so glad it was a hit for you! 🙂
Gary says
This was absolutely fantastic. Flavors were outstanding, and yes, the Clamato was a very large part of the flavor profile. Next time that I am entertaining, I plan to make a large batch and serve as an appetizer.
Kelly Anthony says
Thanks, Gary!
Noelle says
Just make this last weekend and it was a hit with my family! Loved all the flavors, thank you for sharing 🙂
Anita says
This shrimp cocktail is so good, much better than your store-bought variety. This will be a great appetizer to prepare when we can finally have a large gathering again. 🙂
Abigail Raines says
Such a huge hit! Love that there's so much freshness and layers in this ultimate party-food!
Marlynn says
This is the most flavorful shrimp cocktail! So perfect for parties but also just for solo snacking 🙂
adele says
This looks so good - but I'm not sure how you serve it. It sort of looks like a chunky soup - so do people eat it with a spoon?? Years ago we used to make an appetizer called crab louie - a cocktail type sauce with crab served on a bed of cream cheese mixed with chopped green onions and chopped green peppers. I'm thinking this might be good on that base if it isn't too liquidy.
Kelly Anthony says
We serve it in a bowl with tortilla chips on the side!
kim says
what is chili sauce?
Kelly Anthony says
Hi Kim! Chili sauce is a condiment. You can typically find it located right next to the ketchup of the grocery store. I used Heinz brand chili sauce for this recipe 🙂
Cathy says
Can you tell me more about the chili sauce?
Kelly Anthony says
Of course! Chili sauce is similar to ketchup, only it has less sugar and a little more of savory, lemony zing to it. You can find it at the grocery store alongside ketchup products. You would probably recognize it as the base flavor for shrimp cocktail sauce. I used Heinz Chili Sauce when developing this recipe!
Myda says
I just made it. Amazing, just amazing! I’m pretty picky with the flavors, but your recipe hits every single checkmark of a perfect cocktail. Thank you!
Kelly Anthony says
Highest of the high compliments! 😉 Thank you so much, Myda!
Leigh Sparks says
Made this today. It was excellent. My husband loved it too as good or better as any we have had in a restaurant. Will be making this again.
Kelly Anthony says
We love this for parties! Thank you, Leigh! Glad you and your husband enjoyed it 🙂
Dinah says
Will need to start with more shrimp next time. The spices really compliment the shrimp. My husband and I were eating them hot off the pan. Not much left for the cocktail. . Excellent recipe, great flavors, look forward to making much more.
Kelly Anthony says
Ha! That's awesome! You should definitely try the shrimp tacos then 😉
Al says
I will be making this dish for a luncheon but I can not find the Clamato juice. I can find the Clamato cocktail juice but it’s seems a bit liquidy. Is there a substitute?