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Mexican-Style Shrimp Cocktail

Rated as 5 out of 5 Stars

"You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide."
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servings 268
Original recipe yields 4 servings


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  1. Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
  2. Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
  3. Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
  4. If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.


  • Chef's Note:
  • You can substitute 1 1/4 cups quartered small cherry tomatoes for the diced tomatoes.

Nutrition Facts

Per Serving: 268 calories; 11.7 22.8 22.2 174 690 Full nutrition

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Read all reviews 11
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This is perfect to bring to any party/gathering and I love that I can pretty much make it the night before (waiting to add the avocado right before serving). I used juice from half an orange in...

Hi Chef John, Great recipe I'm a Mexican Chef well done and you are a GREAT Chef ,

Made as instructed best cocktail I have had!

Absolutely delicious. Really a crowd pleaser!

added 1/2 red and 1/2 yellow bell pepper.

This was the best shrimp cocktail ever! Served with warm naan bread and called it dinner. Perfect for summer!

The only thing I did differently was put horseradish in it it was wonderful

I've made this several times and made the most amazing discovery: people who don't like shrimp and/or spicy fresh vegetable mixtures don't seem to like this recipe. The rest of us say "scr** em...

Absolutely delicious