Mexican Shrimp Cocktail

30m
Prep Time
1-24h
Cook Time
1h 30m
Ready In


"Modified recipe from Southern Living, December 2014. Serve in a large clear bowl with tortilla chips. Makes 8-10 appetizer servings. Allow extra prep time for peeling shrimp. Cook time equals chill time!"

Original is 9 servings

Nutritional

  • Serving Size: 1 (262 g)
  • Calories 182.2
  • Total Fat - 7.5 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 119.6 mg
  • Sodium - 702.6 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 7.2 g
  • Protein - 15.2 g
  • Calcium - 85 mg
  • Iron - 1 mg
  • Vitamin C - 76.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Stir together first 13 ingredients in a bowl.

Step 2

Cover and chill 1 to 24 hours.

Step 3

Just before time to serve, stir in avocado; add salt and pepper to taste.

Step 4

Serve with tortilla chips.

Tips


  • Large clear bowl for serving

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for firm, moist, and odorless shrimp with a slightly salty smell.
  • When selecting avocados, look for avocados that are slightly soft when pressed and yield to gentle pressure.

  • Substitute cooked prawns for the cooked shrimp. The benefit of this substitution is that prawns are often more readily available and have a sweeter, more delicate flavor than shrimp.
  • Substitute diced mango for the diced avocado. The benefit of this substitution is that it adds a bright, sweet flavor to the dish and helps to balance out the heat of the jalapenos.

Tropical Shrimp Cocktail Substitute mango for the avocado, and add 1/2 cup of diced pineapple. Omit the jalapenos and use 1/4 cup of diced bell peppers instead. Use mango juice in place of the spicy tomato juice.


Coconut Shrimp Cocktail Substitute 1/2 cup of diced coconut for the avocado, and add 1/2 cup of diced pineapple. Omit the jalapenos and use 1/4 cup of diced bell peppers instead. Use coconut milk in place of the spicy tomato juice.


Mexican Street Corn: This traditional Mexican side dish is the perfect accompaniment to Mexican Shrimp Cocktail. It's a simple yet flavorful dish made with grilled corn, mayonnaise, Cotija cheese, chili powder, and lime juice. It's a great way to add a bit of crunch and spice to the meal!


Spicy Guacamole: This creamy, spicy guacamole is the perfect complement to the Mexican Street Corn. It's made with avocados, jalapenos, lime juice, cilantro, and garlic, and it adds a zesty twist to the meal. Plus, it's a great way to get your daily dose of healthy fats!




FAQ

Q: How long should I chill the Mexican shrimp cocktail?

A: Chill the shrimp cocktail for 1 to 24 hours before serving.



Q: What type of shrimp should I use for Mexican shrimp cocktail?

A: Use cooked, peeled, and deveined shrimp for the best results. Choose a medium-sized shrimp for the best flavor.

2 Reviews

Daily Inspiration

I have been looking for a great shrimp cocktail recipe for some time and now I have found it. It combines all the ingredients that I love and it is amazingly delicious. With access to an abundance of wild-caught shrimp where I live, this dish will be made and enjoyed often. Nancy : )

5.0

(7 Jan 2015)

TeresaS

What a tasty dish to serve your guest...I made it for a New Year Eve party and everyone raved abut it...very easy to prepare and makes a nice presentation...all the flavors worked together very well...thanks for posting the recipe...made for For Your Consideration tag game...=)

5.0

review by:
(1 Jan 2015)

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Fun facts:

The original recipe for Mexican Shrimp Cocktail was created in the 1940s by a famous Mexican chef, Pedro Romo. It quickly became a popular appetizer throughout Mexico and eventually spread to other countries, such as the United States.

The dish gained international fame when it was featured on the menu of the luxurious restaurant in the movie Titanic. It was served to the guests in the first-class dining room on the ill-fated voyage.