- ⅓ cup chopped red or white onion
- ¼ cup lime juice or more to taste
- 1 pound cooked medium shrimp
- 3 Roma tomatoes seeded and chopped
- 1 cucumber peeled and finely diced
- 1 large stalk of celery finely diced
- 1 jalapeno seeded and minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups Clamato juice chilled
- ¾ cup Ketchup chilled
- 1 bunch cilantro stems removed and leaves chopped (reserve some whole leaves for garnish)
- 1-2 tablespoons Mexican hot sauce such as Cholula or Tapatio
- 2 avocados diced
In a small bowl, combine onions and lime juice. Set aside to marinate for 10-15 minutes.
In a large bowl, gently toss the cooked shrimp, tomatoes, cucumber, celery, cilantro, jalapeno and salt and pepper until combined. Stir in onions and lime juice.
In another bowl, whisk together the Clamato juice, ketchup and hot sauce. Pour over the shrimp mixture and stir to coat.
Gently fold in the diced avocados.
Cover and chill for at least 1-2 hours. Serve in cocktail glasses or margarita glasses with garnishes like lime wedges and cilantro leaves.
This is best eaten soon after making it due to the fresh shrimp and avocado. However, you can store leftovers in the fridge for up to 1 day.
For a fun presentation, serve the shrimp cocktail in big margarita or martini glasses garnished with a lime wedge on the rim and a sprinkle of extra cilantro. It’s best to serve it chilled right out of the fridge. For easy eating, set out small spoons so guests can really dig in.
To pair with the shrimp cocktail, I like to serve crispy tortilla chips, or saltine crackers are another popular, traditional choice.
Calories: 236kcalCarbohydrates: 21gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 122mgSodium: 826mgPotassium: 955mgFiber: 6gSugar: 11gVitamin A: 907IUVitamin C: 33mgCalcium: 85mgIron: 1mg
Keyword Mexican Shrimp Cocktail