Mexican shrimp cocktail is an easy and amazing recipe full of delicious veggies in a flavorful sauce that will have you coming back for more!
This is one of my husbands and I favorite recipes. We both love shrimp and this may just be my favorite way to eat them.
Luckily this recipe is pretty simple and doesn’t take long to make.
Mexican shrimp cocktail is just what you need on a hot summer day and it’s perfect for Cinco de Mayo!
List of ingredients
- White onion
- Roma tomatoes
- Minced garlic
- Garlic salt
- Ground black pepper
- Fresh lime juice
- Soy sauce
- Hot sauce such as Tapatio
- Clamato juice
- Raw shrimp (defrosted)
How to make it
First you need to dice the cucumber, onion, tomatoes, and jalapeno. Put them in a big bowl. Finely chop the cilantro and add to the bowl as well. Give it a stir.
Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Give it another stir and taste for salt. Add more if desired.
Add in the ketchup, soy sauce, hot sauce and clamato juice and stir.
This recipe may remind you of a michelada since it has a lot of the same ingredients.
Now it’s time to cook the shrimp. I used peeled and deveined with the tail off because all the work is already done and all I have to do is cook them.
Bring a pot of salted water to a boil. Then add the shrimp and boil for 2-3 minutes. Pour the shrimp in a strainer and rinse with cold water to prevent them from cooking further.
Add the shrimp to the bowl and stir.
This recipe is best served cold so put it in the refrigerator to chill for at least 30 minutes.
Garnish with diced avocado and serve with lots of crackers.
Mexican shrimp cocktail recipe
This recipe will stay good for 2-3 days in the fridge but mine never lasts that long. We always finish it way before that.
I really hope you enjoyed today’s recipe. Let me know what you think in the comments please. Oh and please don’t forget to leave it a rating down below.
Thank you so much for visiting, see you soon!
Mexican Shrimp Cocktail
Mexican shrimp Cocktail is a delicious and flavorful recipe that's perfect on a hot summer day.
- 1 cucumber peeled and diced
- 1 white onion peeled and diced
- 4 roma tomatoes diced
- 1 jalapeno diced
- 1/2 cup cilantro chopped
- 1/2 tsp minced garlic
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/3 cup lime juice fresh
- 1/2 cup ketchup
- 1 tsp soy sauce
- 1 tsp hot sauce such as Tapatio
- 1 1/2 cup Clamato juice
- 24 oz small shrimp peeled, deveined, tail off and defrosted
- 3 avocadoes diced
Put the diced cucumber, onion, tomatoes, jalapeno in a big bowl and stir. Add the cilantro and stir again.
Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Stir again and check for salt. Add more if desired.
Now add the ketchup, soy sauce, hot sauce and clamato juice and stir well.
Bring a pot of salted water to a boil. Add the shrimp and boil for 2-3 minutes. Pour the shrimp into a strainer and rinse with cold water to prevent further cooking.
Add the shrimp to the bowl and stir again.
Refrigerate the mixture for at least 30 minutes before serving.
Serve with diced avocadoes and crackers.