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A lime and piece of cilantro garnish a shrimp cocktail.
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5 from 1 vote

Mexican Shrimp Cocktail (COCTEL DE CAMARONES)

Quick and refreshing, Mexican Shrimp Cocktail is more like a salad than an appetizer. Made with fresh vegetables and cooked shrimp, this easy recipe comes together without any cooking at all.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Author: Kellie
Cost: $15

Equipment

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup lime juice
  • 1 pound cooked large shrimp peeled and deveined
  • 1 cup chopped tomato
  • 1 1/2 cups chopped English cucumber if using a regular cucumber, peel and remove the seeds.
  • 1 orange bell pepper chopped
  • 1/2 cup chopped jicama
  • 1 jalapeno seeded and minced
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/2 cup tomato juice
  • 1/2 cup clam juice
  • 1/2 cup ketchup
  • 1 tablespoon hot sauce I like Cholula
  • 1/2 cup minced cilantro
  • 2 avocados peeled, pitted and diced.

Instructions

  • Combine the onion and lime juice in a medium bowl. Set aside.
  • In a large bowl, toss the shrimp, tomato, cucumber, bell pepper, jicama and jalapeno together until combined.
  • Stir the salt, ground pepper, tomato juice, clam juice, ketchup and hot sauce in to the onions.
  • Pour the tomato juice mixture over the shrimp cocktail stirring to coat.
  • Fold the cilantro and avocado into shrimp. Cover and chill for 1 hour.
  • Serve with additional sliced avocado, limes and cilantro for a garnish.

Notes

Best if served within 24 hours.

Nutrition

Calories: 187kcal | Carbohydrates: 16g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 1014mg | Potassium: 552mg | Fiber: 5g | Sugar: 7g | Vitamin A: 858IU | Vitamin C: 42mg | Calcium: 113mg | Iron: 2mg