Mexican Shrimp Cocktail
Ingredients
- 1 pound medium shrimp
shell on
- 1 lemon)
cut in to wedges (recipe note #1
- 1 teaspoon black peppercorns
- 1 tablespoon kosher salt
- 2 tablespoons finely chopped fresh cilantro leaves
stems reserved
- 2 medium tomatoes
cored and diced
- 1 small cucumber
peeled and diced
- 1/2 small red onion
finely chopped
- 1 cup vegetable juice
such as V8
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
ideally fresh
- 1/3 cup ketchup
- 1 1/2 tablespoons fresh lime juice
plus lime wedges for serving
- 1/4 cup water
- 2 1/2 teaspoons hot sauce
such as Cholula
- 1 small avocado
halved, pitted and diced
- to tastesalt and freshly ground black pepper
- tortilla chips
for serving
Directions
- 1
With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)
- 2
In a medium bowl, prepare an ice bath for shrimp.
- 3
To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.
- 4
Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.
- 5
When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.
Mexican Shrimp Cocktail
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About this Recipe
Looking for a refreshing, show-stopping appetizer that’s perfect for entertaining or a light meal? This Mexican Shrimp Cocktail delivers vibrant flavors and a satisfying chill with plump shrimp and fresh ingredients.
What makes this recipe truly special is the perfect balance of fresh elements—juicy tomatoes, crisp cucumber, creamy avocado, and zesty red onion—all mingling in a bright, lightly spicy sauce. The careful seasoning of the shrimp with lemon, peppercorns, and salt before cooking ensures every bite is bursting with flavor, setting it apart from other versions.
Prepare your palate for a delightful interplay of textures and tastes. You'll enjoy the firm, sweet bite of perfectly cooked shrimp alongside the refreshing crunch of cucumber and the juicy burst of tomato. Creamy avocado adds a luxurious counterpoint, all coated in a tangy, zesty tomato-based sauce with just the right kick of heat from hot sauce. This elegant cocktail is designed to be enjoyed chilled, offering a vibrant, flavorful start to any meal or a superb light lunch.
This versatile cocktail welcomes a few simple tweaks. While shrimp is the star, you could explore other seafood options if desired. Feel free to adjust the amount of hot sauce, such as Cholula, to suit your spice preference. If you're not a fan of cilantro, you can reduce the amount or omit it entirely without losing the core flavors. A dash more lime juice or a different vegetable juice could also subtly shift the profile.
Serve this elegant Mexican Shrimp Cocktail in chilled glasses or bowls with plenty of lime wedges and crisp tortilla chips for scooping. It's an ideal appetizer for summer gatherings, a refreshing start to a Mexican-themed dinner, or a sophisticated light lunch.