Mexican Shrimp Cocktail

This Mexican shrimp cocktail is a healthy and flavorful dish with chilled shrimp in a tomato sauce with cucumber, avocado and cilantro. Serve cold with tortilla chips for a festive party appetizer or a quick weeknight meal.

This year we spent 4th of July weekend with my family at the beach. While we were there my cousin’s girlfriend, Danielle, made this awesome shrimp cocktail dip as an appetizer before dinner one night and everyone loved it! I forgot to ask her for the recipe, but once we got home I decided to try my hand at making it. I found this authentic Coctel de Camarones recipe that seemed similar so I used it as a guide and came up with the version I’m sharing today!

Mexican shrimp cocktail in a glass with tomatoes and avocado.

What is Mexican Shrimp Cocktail?

When I think of shrimp cocktail I immediately think of a fancy dinner party with cold shrimp and cocktail sauce for dipping. This recipe doesn’t involve cocktail sauce at all. It’s more like a shrimp salsa or like a gazpacho soup studded with shrimp. I love Mexican food so I am extra excited to share this recipe!

Traditionally Mexican shrimp cocktail is made with a tomato juice mix like V8 or Clamato (tomato juice mixed with calm juice). I like thicker dips so we’re skipping the juice and using tomato sauce instead.

Mexican shrimp cocktail with tomatoes, cilantro and avocado served with black bean chips.

How Do You Eat Shrimp Cocktail?

For serving, Mexican shrimp cocktail often served with saltine crackers, but I love chips and salsa so serving this shrimp cocktail with tortilla chips is a no-brainer in my mind.

Chips and salsa aren’t very filling on their own, but luckily this dip is like an amped up version. When you add shrimp and avocado to the mix you have a good amount of protein and healthy fats that fill you up and you’re less likely to feel the need to eat a billion chips. Always a good thing. 🙂

And if you’re not in the mood for chips you can eat the cocktail straight up with a fork or spoon. Like I said, it’s like a gazpacho soup studded with shrimp! I recommend serving it with my skinny paloma for a true Mexican fiesta.

Mexican shrimp cocktail with tomatoes, cilantro and avocado served with black bean chips.

Ingredients in Mexican Shrimp Cocktail

  • cooked shrimppeeled and deveined
  • tomato base – ripe tomatoes, ketchup, tomato sauce
  • vegetablesred onion, cucumber, celery, cilantro, garlic, jalapeño pepper, avocado
  • lime juice
  • hot sauce – I love Cholula or Tapatio in this recipe!
  • salt and pepper
  • tortilla chips

Mexican shrimp cocktail with tomatoes, cilantro and avocado served with black bean chips.

Looking For More Delicious Appetizers? Here Are Some You Might Enjoy:

If you make this Mexican Shrimp Cocktail please be sure to leave a comment and star rating below letting me know how the recipe turned out. Your feedback is super helpful for the EBF team and other readers!

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Mexican Shrimp Cocktail


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 4

Description

A healthy and flavorful dish with chilled shrimp in a tomato sauce with cucumber, avocado and cilantro. Serve cold with tortilla chips for a festive party appetizer or a quick weeknight meal.


Ingredients

  • 1 lb. cooked shrimp, peel and deveined
  • 1 1/2 cup chopped ripe tomatoes with juice
  • 1/4 cup ketchup
  • 8 oz can of tomato sauce
  • 1 cup finely chopped red onion
  • 1 cup peeled and diced cucumber
  • 12 stalks of celery, finely chopped
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 jalapeño, seeds removed and finely chopped (optional)
  • juice from 1 lime
  • 2 teaspoons Mexican hot sauce, like Cholula or Tapatio
  • 1 teaspoon ground pepper
  • 1/4 teaspoon sea salt
  • 2 avocados, chopped into chunks
  • tortilla chips, for serving

Instructions

  1. In a large bowl combine tomatoes, ketchup, tomato sauce, red onion, cucumber, celery, cilantro, garlic, jalapeño, lime juice, pepper and salt. Taste and add extra seasoning if needed.
  2. Cover, and refrigerate 2 to 3 hours to let the flavor build and chill the sauce. Add shrimp and avocado chunks right before serving.
  3. Serve in a large bowl or in small cocktail glasses with a side of tortilla chips for dipping.

  • Category: Side
  • Method: No Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 of recipe (without chips)
  • Calories: 348
  • Sugar: 6g
  • Sodium: 1207mg
  • Fat: 12g
  • Carbohydrates: 17g
  • Fiber: 7g
  • Protein: 27g

Keywords: Mexican Shrimp Cocktail

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    15 comments
  1. For your hot sauce try buffalo or , Valentin, or amor it will make a world of difference I live close to the border with a big mexican family and those are our go to hot sauces.

  2. Heehee, this is a mainstay at EVERY family gathering, like fruitpunch. Only we use spicy Clamato and serranos. But enough for 100+++ people

  3. I made it for an office party at work for Cinco de Mayo. Hopefully they will like it! I was sure slow chopping!

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