Mexican-Style Shrimp Cocktail

Ingredients

• 907 g (2 lb)cooked, peeled and deveined jumbo prawns, tails removed (16–20 per lb)
• 115 g (¾ cup)sliced white onion
• 120 ml (½ cup)lime juice
• 1 sachetsazón seasoning with coriander and annatto
• 1fresh jalapeño pepper, deseeded and diced
• 227 g (8 oz)tomato sauce
• 120 ml (½ cup)ketchup
• 120 ml (½ cup)tomato clam cocktail mixer or clam juice
• 30 ml (2 tbsp)hot sauce
• 15 ml (1 tbsp)all-purpose seasoning with pepper
• 2avocados, halved, stoned, peeled and sliced
• 35 g (¼ cup)diced cucumber
• 4 g (¼ cup)finely chopped fresh coriander
• To tastecorn tortilla chips

Instructions

1. 1

   Chill the prawns

   Toss the prawns with the sliced onion, lime juice, sazón and diced jalapeño. Cover and refrigerate for 1 to 2 hours, until thoroughly chilled.

2. 2

   Mix the sauce

   Stir the tomato sauce, ketchup, tomato clam mixer or clam juice, hot sauce and all-purpose seasoning together until blended. Toss this sauce with the chilled prawn mixture.

3. 3

   Assemble and serve

   Divide the mixture among 8 glasses. Top with avocado, cucumber and coriander, and serve with tortilla chips.

What is Mexican-style shrimp cocktail?

Mexican-style shrimp cocktail is a chilled seafood dish served in a lively tomato and citrus sauce. It draws on Mexican coastal cocktail traditions, where seafood is often paired with lime and fresh, punchy flavours.

Here, ketchup and tomato sauce make the base sweet and savoury, while lime, jalapeño and hot sauce bring sharpness and heat. Avocado and cucumber add a cool, creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 31g protein, 34g carbs, 12g fat.

The prawns provide most of the protein, while the ketchup, tomato sauce and tortilla chips contribute most of the carbohydrates. Avocado supplies much of the fat, with sodium mainly coming from the seasoned products, hot sauce and clam mixer. For a more balanced plate, serve a moderate portion with extra cucumber or a leafy salad.

Why the sauce works

Tomato base: Tomato sauce and ketchup give the dressing body and a balance of savoury and sweet notes.

Citrus and seasoning: Lime juice, sazón and all-purpose seasoning add tang and savoury depth. Clam juice or cocktail mixer gives the sauce a seafood-friendly savoury edge.

Chilling the prawns

Chill time: Refrigerating the prawns with lime, onion and jalapeño for 1 to 2 hours lets the flavours mingle and ensures the cocktail is cold when served.

Keep it chilled: Use cooked prawns and return the mixture to the fridge if you are not assembling it straight away. The lime seasons the prawns but does not cook them.

Getting the texture right

Prawns: Jumbo prawns stay substantial in the sauce, so leave them whole unless you prefer smaller bites.

Fresh toppings: Add the sliced avocado, cucumber and coriander at the end. This keeps the avocado from breaking down and the cucumber crisp.

Adjusting the heat

Jalapeño: Removing the seeds before dicing gives a milder result; keep some in if you want more heat.

Hot sauce: The measured amount adds a noticeable kick. For a gentler cocktail, start with less and adjust the sauce to taste before serving.

Serving it with chips

Tortilla chips: Serve them alongside for scooping up prawns and sauce, rather than leaving them in the cocktail where they will soften.

Other options: Tostadas or fried tortillas also work well, as the recipe notes. The method divides the mixture among 8 glasses, even though the listed serving count is 6.

Recipe notes & tips

• Thaw frozen cooked prawns fully and drain them well before mixing.
• Taste the sauce after combining it with the prawns, then adjust the heat with more or less hot sauce.
• Cut the avocado just before serving to keep it fresh-looking.
• Chill the serving glasses before assembling if you want the cocktail to stay cold at the table.
• Offer the tortilla chips separately so they remain crisp.

Variations

• Use clam juice: Choose plain clam juice in place of the tomato clam cocktail mixer for a less tomato-forward sauce.
• Change the chilli: Swap the jalapeño for a milder fresh pepper or add extra for more heat.
• Add citrus: Serve with lime wedges for an extra squeeze at the table.
• Make it a tostada topping: Spoon the cocktail over tostadas just before eating.
• Adjust the crunch: Add extra diced cucumber for a fresher, crunchier finish.

Common mistakes to avoid

• Skipping the chill: The flavours need the stated 1 to 2 hours in the fridge; allow that time before serving.
• Adding avocado too early: It can soften in the sauce; slice and add it when assembling.
• Leaving the prawns wet: Excess water can dilute the dressing; drain thawed prawns thoroughly.
• Mixing chips into the cocktail: They lose their crunch; serve them on the side.
• Overdoing the seasoning: Sazón, Adobo-style seasoning and hot sauce all add savouriness; taste before adding anything extra.

How to store

Store the prawn mixture covered in the fridge and eat within 1 to 2 days, keeping it properly chilled. Store avocado and tortilla chips separately where possible, and serve leftovers cold rather than reheating.

Frequently asked questions