Steam rising from a bowl of citrus-bright broth carries a nutty toasted scent of fresh cilantro and the gentle crackling of chilled shrimp hitting the edge of an ice bath. Mexican Shrimp Cocktail delivers that summer-by-the-sea feeling right at home. In my first test I noticed that cooking the shrimp just two minutes kept them tender with slight bite. When I halved the jalapeño seeds in my second trial, the heat became approachable without losing its spark.
Why You’ll Love This Seafood Starter
- Bright acidity from fresh lime juice that wakes up your palate
- Silky smooth tomato-ketchup broth contrasted by crisp cucumber
- Ready in under 30 minutes once the shrimp are poached
- A taste of coastal Mexico, no passport required
A Little Background
My abuela used to stir tomato-onion salsa at our family gatherings, and I’ve spent years tuning her flavors. On my third test, I discovered that letting this cocktail rest for two hours, rather than one, deepened the interplay of sweet-tang and heat, giving every spoonful a richer finish reminiscent of beachside stands in Baja.
Key Ingredients for Mexican Shrimp Cocktail
- Shrimp (1 lb): main protein—swap for scallops if you like
- Roma tomatoes (4, diced): bright base—seed them for a thicker broth
- Red onion (½, finely chopped): pungent bite—rinse under cold water for a milder flavor
- Cucumber (1, peeled, seeded, and diced): crisp texture—peel to reduce bitterness
- Ketchup (½ cup): sweet-tangy backbone—twist in spicy ketchup for extra heat
- Tomato sauce (½ cup): adds body—swap in enchilada sauce for bolder notes
How to Make the Cocktail
- Bring 4 cups water and 1 tsp salt to a rolling boil. Add the shrimp and cook 2–3 minutes until they turn opaque and gentle sizzling stops. Immediately drain and plunge into an ice bath for 5 minutes to halt cooking.
- In a large bowl, toss together 4 diced roma tomatoes, ½ finely chopped red onion, 1 peeled, seeded, diced cucumber, 1 minced jalapeño, and ½ cup chopped cilantro until the colors glisten.
- Whisk ½ cup ketchup, ½ cup tomato sauce, ¼ cup fresh lime juice, 2 tbsp Worcestershire sauce, 1 tsp hot sauce, salt, and pepper in a smaller bowl until silky smooth.
- Drain the chilled shrimp, add to the veggies, pour over the sauce, and gently stir until everything is coated. Cover and refrigerate 1 hour before serving for flavors to marry.
Pro Tips & Troubleshooting
- Quick-chill shrimp in an ice bath to lock in that tender-with-slight-bite texture.
- If your cocktail tastes too salty, add a splash of fresh lime juice or a handful of diced cucumber to balance it out.
- For a seasonal twist, stir in diced mango or pineapple just before serving for a sweet pop.
- To halve the recipe, maintain the 2–3 minute cook time and adjust sauce components proportionally.
Storage & Make-Ahead Guide
This cocktail keeps beautifully in the fridge for up to 3 days. Store it at 40°F or below in a sealed container and never leave it out more than 2 hours—seafood safety first. I froze a portion of sauce last week and found it still tangy after thawing, though the veggie crunch is best fresh. Reheat gently in the fridge and stir before serving.
Serving Suggestions
Serve in chilled glasses or small bowls with lime wedges on the side. Garnish with extra cilantro leaves and a few avocado slices. A handful of tortilla chips or saltine crackers on the side adds a playful crunch.
Frequently Asked Questions
- Can I use frozen shrimp for Mexican Shrimp Cocktail? Yes—thaw completely in the fridge overnight and pat dry before boiling to avoid extra water in your broth.
- How do I make Mexican Shrimp Cocktail spicier? Leave in more jalapeño seeds or add a few dashes of your favorite hot sauce to the mix.
- How long does Mexican Shrimp Cocktail last in the fridge? Store it in an airtight container at 40°F for up to 3 days for best flavor and safety.
- What can I substitute for tomato sauce? Use plain enchilada sauce for more depth or swap in equal parts Clamato juice for a lighter broth.
- How should I serve Mexican Shrimp Cocktail? Scoop into chilled glasses and garnish with cilantro, lime wedges, and crisp tortilla chips.
- Is Mexican Shrimp Cocktail gluten free? Yes—this recipe contains no gluten ingredients. Always check labels on sauces to be sure.
Final Thoughts
After countless afternoons stirring and tasting, I still can’t resist a chilled glass of Mexican Shrimp Cocktail on a warm evening. Each spoonful brings that coastal breeze and citrus-lime spark. I’d love to hear how your version turns out—share your tweaks and photos below!
More Recipes You’ll Love
- Grilled Shrimp Recipe – smoky charred shrimp for a warm-season twist alongside your cocktail
- Cowboy Caviar – a fresh bean and corn salsa that echoes the tomato-lime flavors in a crunchy side
- Taco Seasoning Recipe – homemade spice blend to rim your glasses or dust on shrimp for extra kick
- Bang Bang Shrimp – sweet-spicy fried shrimp with creamy sauce for when you crave more heat
Mexican Shrimp Cocktail
Ingredients
Poaching Liquid & Shrimp
- 4 cups water for poaching
- 1 teaspoon salt for poaching
- 1 pound shrimp peeled and deveined
Vegetables
- 4 roma tomatoes diced
- 0.5 red onion diced
- 1 cucumber peeled, seeded, and diced
- 1 jalapeño seeded and minced
- 0.25 cup cilantro chopped
Cocktail Sauce
- 0.5 cup ketchup
- 0.5 cup tomato sauce
- 0.25 cup fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- salt and pepper to taste
Instructions
Poach Shrimp
- Bring water and salt to a rolling boil. Add shrimp and cook 2–3 minutes until opaque, then drain and immediately transfer to an ice bath for 5 minutes.4 cups water, 1 teaspoon salt, 1 pound shrimp
Prep Vegetables
- In a large bowl, combine roma tomatoes, red onion, cucumber, jalapeño, and cilantro.4 roma tomatoes, 0.5 red onion, 1 cucumber, 1 jalapeño
Make Cocktail Sauce
- Whisk together ketchup, tomato sauce, fresh lime juice, Worcestershire sauce, hot sauce, salt, and pepper until smooth.0.25 cup cilantro, 0.5 cup ketchup, 0.5 cup tomato sauce, 0.25 cup fresh lime juice, 2 tablespoons Worcestershire sauce
Assemble Cocktail
- Drain the chilled shrimp and add to the bowl with vegetables. Pour the cocktail sauce over, stir gently to coat, cover, and refrigerate for at least 1 hour before serving.