Mexican Shrimp Cocktail

Ingredients

• 360 ml (1½ cups)Clamato juice
• 60 ml (¼ cup)ketchup
• 60 ml (¼ cup)fresh lime juice
• 5 ml (1 teaspoon)hot sauce
• 5 ml (1 teaspoon)salt
• 1 smallred onion, diced
• 15 g (¼ cup)chopped coriander
• 1firm-ripe avocado, peeled, pitted and diced
• 113 g (¼ lb)cooked shrimp, cut into chunks
• 113 g (¼ lb)cooked whole shrimp, butterflied, deveined and peeled except for the tail (optional, for garnish)

Instructions

1. 1

   Mix the dressing

   In a large bowl, stir together the Clamato juice, ketchup, lime juice, hot sauce and salt.

2. 2

   Add the ingredients

   Add the diced red onion, chopped coriander, avocado and shrimp to the bowl and combine.

3. 3

   Garnish the bowl

   If using the whole shrimp, arrange them around the edge of the serving bowl.

What is Mexican shrimp cocktail?

Mexican shrimp cocktail is a chilled seafood dish served in a lively, tomato-based dressing. It is associated with coastal Mexican cooking, where seafood is often paired with citrus and fresh, punchy flavours.

This version uses Clamato for a savoury base, with lime, ketchup and hot sauce for tang and gentle sweetness. Avocado and crisp red onion make each spoonful creamy and fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 14g protein, 14g carbs, 6g fat.

The shrimp provide most of the protein, while the avocado contributes much of the fat and some fibre. Clamato juice, ketchup and avocado supply most of the carbohydrates, and the dressing can contribute a sizeable share of the sodium. Pair a serving with a generous salad or vegetables for a more balanced plate.

The dressing makes the dish

Clamato juice: Its tomato and clam flavours give the cocktail its distinctive savoury character. Stir it thoroughly with the ketchup, lime, hot sauce and salt before adding the other ingredients.

Lime and hot sauce: Lime brightens the dressing, while hot sauce adds a little heat. Taste the mixture before serving and adjust the seasoning to your preference.

Handle the avocado gently

Avocado: Choose one that yields slightly when pressed but is not soft or mushy. Dice it close to serving time and fold it in carefully so the pieces keep their shape.

Red onion: A small dice spreads its sharp, crisp flavour through the cocktail. If you prefer a milder bite, rinse the diced onion briefly and drain it well before adding.

Keep the shrimp tender

Cooked shrimp: The recipe uses chunked shrimp in the mixture and optional whole shrimp as a garnish. Since they are already cooked, stir them in gently rather than cooking them further.

Serving cue: The cocktail is ready once the ingredients are evenly coated and the avocado remains intact. Serve it chilled for a refreshing result.

Serving and timing

Quick assembly: The method takes about 20 minutes and requires no cooking. Prepare the dressing first, then add the avocado and shrimp so they are not left sitting in the mixture for too long.

To serve: Offer it as a starter or side, with lime wedges or crisp crackers if desired. It also pairs well with a simple green salad or grilled vegetables.

Recipe notes & tips

• Chill the Clamato juice before mixing for a cool, refreshing cocktail.
• Cut the onion and avocado into similar-sized pieces for an even mix.
• Taste the dressing before adding the shrimp so you can adjust the lime or hot sauce.
• Fold in the avocado gently to keep the diced pieces from breaking down.
• Keep the whole shrimp garnish chilled until you are ready to serve.

Variations

• Add cucumber: Dice it small for extra crunch and freshness.
• Bring more heat: Stir in additional hot sauce a little at a time.
• Use lemon: Replace some or all of the lime juice with fresh lemon juice.
• Add tomato: Fold in diced ripe tomato for a fresher, chunkier dressing.
• Serve with crackers: Offer crisp crackers alongside for scooping.

Common mistakes to avoid

• Adding avocado too early: It can soften in the dressing; fold it in shortly before serving.
• Overmixing: The avocado may turn mushy; stir gently until coated.
• Using warm shrimp: The cocktail is best chilled; cool cooked shrimp before assembling.
• Over-salting: Clamato and ketchup are already seasoned; taste the dressing before adding more salt.
• Skipping the taste check: Lime and hot sauce vary in strength; adjust the dressing before serving.

How to store

Cover and refrigerate leftovers promptly, and eat within 1 day for the best texture. The avocado may soften or darken as it sits; stir gently and serve cold, without reheating.

Frequently asked questions