Mexican-Style Shrimp Cocktail

5.0
(37)
29 Reviews
12 Photos

Mexican-style shrimp cocktails are commonly spotted on menus in the Bay Area of California, but they don't seem to have caught on elsewhere — which is surprising since you can pretty much get Mexican food like tacos and burritos in just about any corner of the country. This is my version; you can make it your own by using these ingredients and amounts as a rough guide.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on July 24, 2024
12
closeup of a serving of Chef John's Mexican-Style Shrimp Cocktail in a footed glass bowl garnished with a sprig of cilantro
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Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 1 cup clam juice

  • ¼ teaspoon dried oregano

  • 1 pound large shrimp, peeled and deveined

  • 1 ¼ cups peeled, seeded, diced ripe tomatoes

  • 1 cup diced English cucumber

  • ½ cup diced celery

  • ½ cup finely diced red onion

  • 2 tablespoons seeded and diced jalapeno peppers

  • ½ cup ketchup

  • 2 medium limes, juiced

  • 2 tablespoons freshly chopped cilantro, plus more for garnish

  • 1 dash Mexican-style hot sauce

  • 1 large Hass avocado, cubed

Directions

  1. Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.

  2. While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.

  3. Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.

  4. When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

    closeup of a spoonful of Chef John's Mexican-Style Shrimp Cocktail scooped from a glass dish

    Chef John

Chef's Notes

You can substitute 1 1/4 cups of quartered cherry tomatoes for the diced tomatoes.

If the chilled mixture seems a bit thick in Step 4, stir in a little tomato juice or pickle juice.

Nutrition Facts (per serving)

268 Calories
12g Fat
23g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 268
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 174mg 58%
Sodium 690mg 30%
Total Carbohydrate 23g 8%
Dietary Fiber 8g 27%
Total Sugars 11g
Protein 22g 44%
Vitamin C 37mg 41%
Calcium 87mg 7%
Iron 4mg 22%
Potassium 962mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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