A quick and flavorful Mexican shrimp cocktail, this dish combines cooked shrimp, diced avocado, and fresh pico de gallo with diced cucumber in a tomato-based sauce that's not too sweet or too tart, just the right blend of both with a slight kick and tanginess.
Serve this Mexican Shrimp Cocktail chilled with tortilla chips or saltine crackers for a tasty appetizer or a light meal.
If you are looking for more delicious Shrimp Recipe Favorite, you will want to try these recipes Classic Shrimp Cocktail, Camarones a la Diabla, and Salt and Pepper Shrimp.
How to Make Mexican Shrimp Cocktail
Note: The full instructions are provided in the recipe card below.
Combine chipotle pepper, lemon juice, orange juice, olive oil, Worcestershire, and Maggi sauce in a blender jar. Blend until smooth, then transfer to a 4-cup measuring jar.
Whisk in the ketchup until well combined, then refrigerate until ready to serve. Combine tomatoes, cilantro, onion, jalapeño (unseeded or seeded), and cucumber; mix well. Cover and refrigerate to allow the flavors to meld for 1 hour or up to 2 days.
In a medium pot filled with water, squeeze the lemon and drop it in along with onion, garlic, lemon, peppercorns, bay leaves, and shrimp bouillon in a pot, and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 minutes. Drop the shrimp into the liquid and turn off the heat.
Cook the shrimp, occasionally stirring, until they curl and turn pink for about 3-½ minutes. Remove with a slotted spoon to a bowl of ice water to shock them and stop the cooking process.
Let it sit until chilled, about 15 minutes. Drain and pat dry; refrigerate if not serving right away. Once the shrimp have chilled, arrange them with pico de gallo and cocktail sauce in an 18 oz cocktail glass. Garnish the Mexican Shrimp Cocktail with the lemon.
Related Recipes:
- Fish Milanese " Milanesa de Pescado"
- Fish Stew "Paraguayan Style"
- Chili Garlic Shrimp
- Honey Garlic Shrimp
- Shrimp Fried Rice
📖 Recipe
Easy Mexican Shrimp Cocktail
Tools
Ingredients
For the Shrimp:
- 2 pounds (16 to 20-count) shrimp, fresh or frozen, peeled, deveined, with the tails
- 3 tablespoons Knorr Shrimp Bouillon or Old Bay seasoning
- 2 tablespoons whole black peppercorns
- 1 small onion , cut in half
- 2 garlic , peeled and smashed
- 8 cups water
For the Pico de Gallo:
- 1 medium onion , finely diced
- 4 Roma tomato , finely diced
- 1 bunch cilantro leaves , chopped
- 2 fresh jalapeño or 1 serrano , seeded, deveined, and finely diced
- 1 English cucumber , seeded, finely diced
For the Cocktail Sauce:
- ½ cup ketchup
- ¾ cup lime juice
- ¼ cup fresh orange juice
- 2 cups shrimp broth
- 4 tablespoons olive oil
- 3 chipotle peppers
- 1 tablespoon worcestershire sauce
- ¼ teaspoon Maggi jugo
Instructions
- For the Sauce: Combine chipotle pepper, lemon juice, orange juice, olive oil, Worcestershire, and Maggi sauce in a blender jar. Blend until smooth, then transfer to a 4-cup measuring jar. Whisk in the ketchup until well combined, then refrigerate until ready to serve. Note: This Mexican Shrimp Cocktail Sauce yields about 4 cups.
- For the Pico de Gallo: In a medium bowl, combine tomatoes, cilantro, onion, jalapeño (unseeded or seeded), and cucumber; mix well. Cover and refrigerate to allow the flavors to meld for 1 hour or up to 2 days.
- For the Shrimp: In a medium pot filled with water, squeeze the lemon and drop it in along with onion, garlic, lemon, peppercorns, bay leaves, and shrimp bouillon in a pot, and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 minutes. Drop the shrimp into the liquid and turn off the heat.
- Cook the shrimp, occasionally stirring, until they curl and turn pink for about 3-½ minutes. Remove with a slotted spoon to a bowl of ice water to shock them and stop the cooking process.
- Let it sit until chilled, about 15 minutes. Drain and pat dry; refrigerate if not serving right away.
- How to Assemble: Once shrimp have chilled, arrange with pico de gallo and cocktail sauce in a 18 oz cocktail glass. Garnish the Mexican Shrimp Cocktail with the lemon.
Notes
- To properly store shrimp, cover and keep it in the refrigerator for up to 2 days; the temperature in your refrigerator should be between 35° F and 38° F.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
