Mexican Shrimp Cocktail

4.55 from 85 votes

This authentic, elegant Mexican Shrimp Cocktail—endorsed by my lovely Mexican sister-in-law—is packed with crunchy vegetables and shrimp in a spicy, tangy tomato base that's refreshing with just the right amount of heat. Perfect for hot weather dining! Pinned over 47,000 times!

Prep Time40

Cook Time5

Total Time45

Course: Appetizers and Snacks

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 medium white onion
6 large cloves garlic coarsely chopped
2 tablespoons salt plus more to taste
1 tablespoon coarsely ground black pepper
1 pound medium shrimp 31-35 count, peeled, deveined and tails removed except for 4 to go on top as garnish
1 1/2 cups Clamato juice chilled
2 tablespoons ketchup
3 tablespoons lime juice or to taste
Hot sauce preferably Mexican, to taste
1/2 small jicama peeled and diced (about 1 cup)
1/2 large English cucumber seeded and diced (about 1 cup)
1 medium plum tomato seeded and chopped
2 medium avocados or 1 large avocado, peeled, pitted and chopped
1 large jalapeno or serrano pepper optional, seeded if desired, chopped
1 cup chopped cilantro loosely packed
Lime wedges for serving
Cilantro sprigs for serving

Instructions

Cut the onion in half. Dice half of the onion and cut the other half into large chunks. Reserve the chunks for cooking the shrimp. Place the diced onion portion in a sieve. Run the onion under cold tap water for 30 seconds; drain and set aside.
COOK THE SHRIMP: Fill a saucepan with water. Add the onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off the heat and let sit for 1 minute or until shrimp are pink and cooked through.
Drain and let the shrimp cool. Discard onion and garlic. Pick out the shrimp with intact tails and set aside for the garnish. If your shrimp is large, cut them in half through the middle to make them easier to eat.
Combine Clamato, ketchup, lime juice and hot sauce in a small bowl.
In another bowl, combine diced onion, jicama, cucumber, tomato, avocado, jalapeno or serrano (if using) and cilantro. Fold in the shrimp.
Scoop into large, wide-rimmed glasses.
Pour dressing over the shrimp and vegetable combination.
Serve garnished with a lime wedge and cilantro sprigs.

Video

Notes

SUBSTITUTIONS:

Use 1 cup tomato juice and 1/2 cup clam juice instead of the Clamato juice.
Use 3/4 cup ketchup and 3/4 cup clam juice instead of the Clamato juice.
Use the whole cucumber and celery to replace the jicama.

TIPS:

If your shrimp is large, cut them in half through the middle to make them easier to eat.

MAKE AHEAD:

Cook shrimp, cool and refrigerate.
Dice cucumber, jicama, tomato, jalapeno and onion and combine in a bowl and refrigerate.
Combine sauce ingredients and refrigerate.
When ready to serve, dice avocado, combine with remaining ingredients, portion into serving glasses, garnish and serve.

Nutrition