Cool, fresh, and bursting with flavor, this Mexican Shrimp Cocktail is perfect for summer dinners or party appetizers. It's tart, savory, and subtly sweet from the trio of orange, lime, and tomato juices. Packed with celery, avocado, cilantro, and tomatoes, it is refreshing and filling as a main dish but easily shareable for a crowd. Grab some Mexican lager, tortilla chips, and a group of friends and you'll have the best happy hour session with this easy recipe!
Mexican shrimp cocktail is a popular dish in beachside towns along the coast of Mexico. My first introduction to the shrimp cocktail was in Rosarito Beach, a spot we'd travel to from Anaheim whenever we could escape. The shrimp cocktail came in these big goblets served up with cold beer and little oyster crackers or saltines. The sea breeze is part of my sensory memory of these trips and beachside shrimp cocktails when I was a kid.
Shrimp Cocktail can be made with fresh or frozen shrimp, either raw or pre-cooked. Use pre-cooked shrimp for a shortcut, like in this Shrimp Rolls recipe!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Shrimp - You can use either fresh or frozen (and then thawed) shrimp for this recipe. I generally choose a 31-40 count size, meaning that there are 31-40 shrimp per pound. Instructions pictured below are for pre-cooked shrimp but see the recipe card for additional preparation steps for raw shrimp.
- Jalapeño - I usually remove any seeds and membranes from the jalapeño and use hot sauce to add additional heat.
- Celery - Two medium ribs of celery are enough for the recipe to add extra crunch to the cocktail.
- Plum Tomatoes - Two plum (or Roma) tomatoes are perfect for shrimp cocktail, with their firm flesh. Remove the seeds before dicing the tomatoes.
- Avocado - Choose an avocado that is ripe, but still has some fitness. This way, the avocado pieces will remain intact in the shrimp cocktail but still deliver that buttery flavor.
- Cilantro - I use both the stems and the leaves for extra flavor. If you only want subtle cilantro notes, use only the leaves.
- Onion - White onion is perfect for this shrimp cocktail, though you can use a yellow onion or even green onions.
- Citrus - Both lime juice and orange juice are added to this recipe for a balance of acidity and subtle sweetness.
- Tomato Juice (V8) - One can of V8 makes an easy base to the shrimp cocktail. Choose the regular, low-sodium, or spicy version!
Instructions
Thaw the shrimp, if necessary, and remove any shells or tails.
Prepare the vegetables and shrimp so that everything is in small pieces. Finely dice the jalapeño, chop the shrimp into ½-inch pieces, seed and dice the tomato, chop the cilantro, cube the avocado, dice the onion, and dice the celery.
Add the shrimp and vegetables to a large bowl.
Juice the limes and oranges to yield ¼-cup of each juice. Cut additional lime wedges or orange slices for garnish.
Add the lime juice, orange juice, and V8 to the bowl along with the salt.
Stir the cocktail together well and cover with plastic wrap. Chill for at least 2 hours.
Transfer the shrimp cocktail to serving bowls, goblets, or cups. Garnish as desired with orange slices, lime wedges, or slices of jalapeño. Serve with saltines or tortilla chips.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Use Clamato - It is common to use Clamato in place of tomato juice, give it a try! Clamato has clam broth, adding a more savory flavor to your shrimp cocktail.
- Add Vegetables - You'll find recipes that call for red bell pepper, cucumber, or even jicama so feel free to add some extra crunch to your Mexican shrimp cocktail.
- Dial In the Spice - You can vary the spice as much as you'd like in this recipe. Keep the seeds on the jalapeño, add hot sauce, choose spicier peppers, or leave the jalapeño out altogether.
Equipment
No special equipment is needed for this shrimp cocktail recipe! Here are some notes about my favorite basic kitchen tools:
- Citrus Reamer - I find pressed glass reamers with a dish to catch the juice and a spout for easy pouring at the thrift store all the time. I also use a handheld citrus press when I'm juicing just a couple of fruits.
- Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. Most of the prep in this recipe involves chopping, dicing, and slicing, and a good chef's knife that is comfortable in your hand will make quick work of the job.
- Mixing Bowl - It's helpful to have mixing bowls in a variety of sizes, but you'll always reach for a sturdy glass or stainless steel mixing bowl for mixing batters, cookie doughs, snack mixes, and salads. I use a glass bowl in this recipe because of the acidity in the recipe.
Serving Suggestions
You can serve Mexican shrimp cocktail in tall glasses, goblets, jars, or even a classic cocktail glass. It is common for the shrimp cocktail to be served with saltine crackers or tortilla chips, but my favorite way to eat it is spooned on top of a crisp tostada.
Storage
Keep the shrimp cocktail chilled until right before serving. You can store any leftovers for up to three days in an airtight container.
Make-Ahead Options
Mexican shrimp cocktail makes a great party appetizer. Serve it on a big platter with tostada shells, tortilla chips, saltine crackers, and plenty of limes and jalapeños for garnish. You can make the shrimp cocktail the night before and let it chill until party time. This will streamline your prep and allow you to focus on your guests once they arrive!
FAQ
The main difference between a Mexican shrimp cocktail and ceviche is that for the shrimp cocktail you use shrimp that have been cooked before adding them to the recipe. A ceviche, however, uses acid from citrus like lime, lemon, or orange to cook the shrimp.
Mexican shrimp cocktail recipes vary from region to region, vendor to vendor or family to family! Some common ingredients include tomato juice or clamato juice, onion, jalapeno, cucumber, lime juice, avocado, cilantro, and hot sauce.
While a common shrimp cocktail consists of cooked, tail-on shrimp served with lemon and a tomato-based sauce with horseradish, Mexican shrimp cocktail can have many more ingredients. It is served in a tomato-based broth with chopped or whole shrimp and a variety of vegetables.
More Mexican-Inspired Recipes
We love Mexican and Tex-Mex recipes here and have no shortage of recipes to share. Try any of these to add some fresh flavor to your meal plan rotation:
Appetizers to Share
Mexican Shrimp Cocktail is always a hit at parties and it's great for summer barbecues or pool parties. Try any of the recipes below for party appetizers all year long:
Try It and Share
I hope you try this Mexican Shrimp Cocktail and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
This post was originally titled Baja Shrimp Cocktail. The post was updated in July of 2025 to change the title, streamline the preparation steps for a no-cook option, and provide much more prep detail along with photos. The recipe has not changed since its original version from July 2020, except to add an alternate cooking method as well as chopped white onion.
Recipe
Mexican Shrimp Cocktail
Ingredients
- 1 pound shrimp (pre-cooked)
- 1 jalapeño (seeds and ribs removed and diced fine)
- 2 ribs celery (diced fine)
- 2 medium tomatoes (plum or Roma)
- 1 avocado (diced)
- ½ bunch cilantro (chopped)
- ¼ white onion
- 2 limes
- 1 medium orange
- 12 oz. tomato juice (spicy or regular)
- 1 tsp kosher salt
For serving and garnish:
- hot sauce, as desired
- oyster crackers, saltines, or tortilla chips
- lime or orange wedges
- avocado slices
Instructions
- Thaw the shrimp, if necessary, and remove the tails and shells. Chop the shrimp into ½-inch pieces.
- Finely chop the jalapeño, removing the seeds if desired, to yield 2 tablespoons. Dice the celery to yield ¾ cup. Cut the tomatoes in half, removing the seeds, and then dice them. Remove the pit from the avocado and dice it. Chop the cilantro stems and leaves for ¼ cup. Finally, dice the onion to yield ¼ cup.
- Add the vegetables and shrimp to a large bowl.
- Juice the limes and orange to yield ¼ of juice each.
- Add the orange juice, lime juice, tomato juice, and salt to the vegetables and shrimp in the bowl. Stir everything together, cover, and chill for 2 hours.
- Check the mixture for seasoning and adjust if needed. Serve with saltines, tostadas, or tortilla chips and any desired garnishes.
To start with raw shrimp:
- Bring a pot of heavily-salted water to a rolling boil. Add shrimp and cook for two minutes (do not overcook). Remove shrimp to a bowl of iced water and cool. Remove any tails or shells and chop into ½" pieces. Continue with step 2 above.
Notes
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
I love the fresh flavor of this shrimp cocktail, and all of the crisp veggies!