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Spicy Mexican Shrimp Cocktail

Rated as 4.8 out of 5 Stars

"Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls."
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2 h 15 m servings 226
Original recipe yields 6 servings


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  1. Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
  2. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Nutrition Facts

Per Serving: 226 calories; 6.3 16.1 26.4 230 662 Full nutrition

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Read all reviews 4
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OMG! This was so yummy! I have to admit I cut the heat wayyyyy back cuz we are big wimps when it comes to heat. No habanero and just 1 Tablespoon horseradish. Perfect for a summer meal. Thanks f...

First time I tried this, I followed recipe to a "T" as usual. A little too spicy for this old mouth, but oh! Goodness! It had such fabulous flavor! Next try, I forgot to list the tomato/clam ...

Excellent! Made exactly as directed except for Habanero because I didn’t have. Will definitely make this again. Better the next day so make night before or early in day if serving that night.

I’m giving it 5 stars for my version. The original I would give 3-4 because I think it would be way too hot to be enjoyable. I bought Black Tiger prawns from Costco and sautéed them in white w...