FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Mexican Shrimp Cocktail Recipe
• Ingredients & Substitutions
• How To Make Mexican Shrimp Cocktail
• My Recipe Tips
• Storage Instructions
• More Healthy Shrimp Recipes
• Mexican Shrimp Cocktail (15 Minutes) Recipe card
• Recipe Reviews

This bright and fresh Mexican shrimp cocktail is one of the easiest impressive-looking healthy appetizers I’ve ever made. Most shrimp cocktail recipes have a traditional sauce with a base of horseradish and ketchup, but since Mexican food is one of my favorite cuisines, I decided to add a spicy, fresh, and vibrant twist to mine. If it’s one of your faves too, you’ll love this version. It tastes so much like the ones I’ve eaten in Mexico.

Why You’ll Love My Mexican Shrimp Cocktail Recipe

• Light, fresh, zesty, and spicy flavor – By swapping in jalapeno, Mexican hot sauce, cilantro, and creamy avocado into the mix, I gave my Mexican-inspired shrimp the same bold flavors you’ll find in my shrimp fajitas , fresh salsa , and ceviche . If you like tang with a bit of heat, you’ll love this dish.
• 2 ways to “cook” the shrimp – You can choose how to cook the shrimp for my Mexican shrimp cocktail. Poach them for a tender texture, or marinate them for added flavor and juiciness — I’ve done both ways.
• Quick and easy – It may look fancy, but it comes together so fast! I like to make it for last-minute gatherings. It’s simple enough for your regular busy weeknights, too.
• Simple, fresh ingredients – You’ll find all you need at your local grocery store. And it shows with how the fresh flavors shine through.

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican shrimp cocktail recipe, what each one does, and substitution options. For measurements, see the recipe card .

Shrimp:

• The Size – I used medium shrimp (labeled 41/50 at the grocery store), but you can use smaller or larger shrimp if you like. For larger or jumbo shrimp, I recommend dipping the shrimp into the cocktail sauce instead of stirring in, unless you want to chop it up.
• Peel & Devein – I always get already peeled, deveined shrimp for convenience, though you could do it yourself.
• Fresh Or Frozen – Both will work, but you’ll need to thaw your shrimp if it’s frozen. I prefer to use raw shrimp and cook it fresh, but you can also buy cooked shrimp to save time. Just skip the cooking step in my recipe for Mexican shrimp cocktail.

Seasoning:

• Lime Juice – You only need lime juice for the shrimp itself if you plan on marinating it instead of poaching. The acid “cooks” the shrimp in the marinade. I often use bottled lime juice for this step because it’s convenient and don’t notice a taste difference, but of course fresh is excellent.
• Sea Salt & Black Pepper

Mexican Cocktail Sauce:

• The Sauce Base – I use a combination of ketchup, hot sauce, and lime juice for a balance of sweet, spicy, and tangy. I love this brand of ketchup with no added sugar, but you can use any kind that works for you. I’ve even made it with my homemade sugar-free ketchup . For the hot sauce, I usually use Tabasco, but Valentina or Tapatio also works well.
• Red Onion – For sharpness and crunch. If you want it a little milder, soak the onion in cold water for 5 minutes, then drain and pat dry. White onion also works fine. Sometimes I add diced celery or cucumber for extra crunch.
• Fresh Cilantro – I love cilantro with Mexican flavors, so I use a lot (1/3 cup), but you can reduce the amount if you like it less. Dried cilantro is just not the same in Mexican shrimp cocktail, but if that’s all you’ve got, I’d use just a tablespoon. That’s not even the equivalent amount, but using too much would just ruin the texture.
• Tomato – Roma tomatoes work really well here. You could really use any type, though, as we’ll be dicing it.
• Jalapeno – I remove the seeds for less heat, as the hot sauce adds plenty. You can leave them in if you want it spicier.
• Avocado – I think the creaminess is a must to balance the heat! Cut it into cubes.
• Sea Salt & Black Pepper

Variations For The Sauce:

If you want more depth, add 1-2 tablespoons of Worcestershire sauce, 2-4 teaspoons of horseradish, or 2-3 minced garlic cloves. I put garlic in practically everything, but felt that this Mexican cocktail shrimp was flavorful enough even without it.

How To Make Mexican Shrimp Cocktail

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Cook The Shrimp

There are two main ways that I cook shrimp for Mexican shrimp cocktail — poaching or marinating:

• To poach: Bring a medium pot of salted water to a boil. Turn off the heat, add the shrimp, and wait for them to turn pink. Then, transfer the shrimp to a bowl of ice water to stop the cooking process.
• To marinate: This is similar to my shrimp ceviche . In a large bowl, marinate the shrimp with lime juice, sea salt, and black pepper. Refrigerate for at least 30 minutes or until the shrimp turns pink.

Make The Sauce & Serve

After you’ve cooked your shrimp, all you have to do is mix up the rest of the ingredients to create that spicy, zesty cocktail sauce!

• Mix the sauce: In a large bowl, stir together the onion, tomato, and jalapeno, cilantro, ketchup, hot sauce, lime juice, salt, and pepper.
• Combine: Gently fold in the shrimp (if you want it mixed in) and avocado.

You can eat it right from the bowl, but it’s much prettier to transfer to a glass dish. I serve it with tortilla chips and mini bell peppers for scooping.

My Recipe Tips

• Depending on how you’ll serve your Mexican shrimp cocktail, you can remove the tails or leave them on. Remove the tails if you’ll be mixing it into the sauce like I did, or leave them on if you’ll be dipping the shrimp into the sauce.
• Don’t cook shrimp with the heat on. Shrimp is very easy to overcook, so I never cook it in boiling water. To poach it instead, add it to the water only after turning off the heat. It turns out more juicy using only the residual heat.
• If you poach your shrimp, you can flavor the water. Sometimes I like to add bay leaves, fresh herbs (like parsley or cilantro), or lime wedges (or even just the peel).
• You can marinate shrimp for up to 8 hours. My bare minimum is 30 minutes for the shrimp to “cook”, but a couple more hours adds extra flavor. Don’t go past 8 hours, though, because after that it turns mushy.
• Add clam juice for flavor and a runnier consistency. If you like your Mexican shrimp cocktail runnier and with more briny flavor, you can add clam juice a little at a time at the end. If you don’t have any, the water you used to cook the shrimp would also work.

Storage Instructions

I don’t recommend making this appetizer too far in advance, because the acid in the lime juice continues to “cook” the shrimp and starts to make it tough, even if you refrigerate it. But if you have leftovers, you can keep them in an airtight container in the fridge for up to 1 day (and add the avocado only right before serving).

More Healthy Shrimp Recipes

There are so many light and versatile ways to cook shrimp ! If you’re a fan, here are some of my other easy recipes with it:

Garlic Butter Shrimp

Grilled Shrimp Skewers

Coconut Shrimp

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Shrimp:

• 12 oz Medium shrimp (peeled and deveined) ▢
• 2 tbsp Lime juice (optional, only for marinated shrimp) ▢
• Sea salt (to taste) ▢
• Black pepper (to taste) ▢

Mexican Cocktail Sauce:

• 1/3 cup Red onion (diced) ▢
• 1/3 cup Fresh cilantro (chopped) ▢
• 1 medium Roma tomato (diced) ▢
• 1/2 medium Jalapeno (seeded and diced) ▢
• 6 tbsp Ketchup (I use sugar-free ketchup, but regular works) ▢
• 2 tbsp Mexican hot sauce (Tabasco, Valentina, or Tapatio) ▢
• 1 tbsp Lime juice ▢
• 1 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 1/2 large Avocado (cubed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

To Poach Shrimp (Faster Option):

1. Bring a medium pot with salted water to a boil, then turn off the heat.
2. Add the shrimp to the hot water. Let the shrimp sit in the water for about 3 minutes , or until it turns pink and is cooked through. Meanwhile, prepare a bowl of ice water.
3. Remove the shrimp from the water with a slotted spoon and immediately plunge it into the ice water to prevent overcooking.

To Marinate Shrimp (More Flavorful Option):

1. Place shrimp in a large bowl. Add the lime juice, sea salt, and black pepper.
2. Cover and refrigerate for at least 30 minutes , until it has turned pink, or for up to 8 hours.

Mexican Shrimp Cocktail:

1. In a large bowl, stir together the red onion, cilantro, tomato, jalapeno, sugar-free ketchup, hot sauce, lime juice, salt, and pepper.
2. Gently fold in the avocado and cooked shrimp. Serve with chips, crackers, or veggies. Alternatively, you can serve the Mexican shrimp cocktail by dipping the shrimp into the sauce instead.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3/4 cup

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Mexican Shrimp Cocktail

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Mexican Shrimp Cocktail (15 Minutes)

This Mexican shrimp cocktail recipe takes just 15 minutes! It’s fresh, zesty, sweet and spicy, and so easy to make with simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/mexican-shrimp-cocktail/

Ingredients

Shrimp:

• 12 oz Medium shrimp (peeled and deveined)
• 2 tbsp Lime juice (optional, only for marinated shrimp)
• Sea salt (to taste)
• Black pepper (to taste)

Mexican Cocktail Sauce:

• 1/3 cup Red onion (diced)
• 1/3 cup Fresh cilantro (chopped)
• 1 medium Roma tomato (diced)
• 1/2 medium Jalapeno (seeded and diced)
• 6 tbsp Ketchup (I use sugar-free ketchup, but regular works)
• 2 tbsp Mexican hot sauce (Tabasco, Valentina, or Tapatio)
• 1 tbsp Lime juice
• 1 tsp Sea salt
• 1 tsp Black pepper
• 1/2 large Avocado (cubed)

Instructions

To Poach Shrimp (Faster Option):

1. Bring a medium pot with salted water to a boil, then turn off the heat.
2. Add the shrimp to the hot water. Let the shrimp sit in the water for about 3 minutes , or until it turns pink and is cooked through. Meanwhile, prepare a bowl of ice water.
3. Remove the shrimp from the water with a slotted spoon and immediately plunge it into the ice water to prevent overcooking.

To Marinate Shrimp (More Flavorful Option):

1. Place shrimp in a large bowl. Add the lime juice, sea salt, and black pepper.
2. Cover and refrigerate for at least 30 minutes , until it has turned pink, or for up to 8 hours.

Mexican Shrimp Cocktail:

1. In a large bowl, stir together the red onion, cilantro, tomato, jalapeno, sugar-free ketchup, hot sauce, lime juice, salt, and pepper.
2. Gently fold in the avocado and cooked shrimp. Serve with chips, crackers, or veggies. Alternatively, you can serve the Mexican shrimp cocktail by dipping the shrimp into the sauce instead.

Maya’s Recipe Notes

Serving size: 3/4 cup

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Mexican Shrimp Cocktail Recipe
• Ingredients & Substitutions
• How To Make Mexican Shrimp Cocktail
• My Recipe Tips
• Storage Instructions
• More Healthy Shrimp Recipes
• Mexican Shrimp Cocktail (15 Minutes) Recipe card
• Recipe Reviews

This bright and fresh Mexican shrimp cocktail is one of the easiest impressive-looking healthy appetizers I’ve ever made. Most shrimp cocktail recipes have a traditional sauce with a base of horseradish and ketchup, but since Mexican food is one of my favorite cuisines, I decided to add a spicy, fresh, and vibrant twist to mine. If it’s one of your faves too, you’ll love this version. It tastes so much like the ones I’ve eaten in Mexico.

Why You’ll Love My Mexican Shrimp Cocktail Recipe

• Light, fresh, zesty, and spicy flavor – By swapping in jalapeno, Mexican hot sauce, cilantro, and creamy avocado into the mix, I gave my Mexican-inspired shrimp the same bold flavors you’ll find in my shrimp fajitas , fresh salsa , and ceviche . If you like tang with a bit of heat, you’ll love this dish.
• 2 ways to “cook” the shrimp – You can choose how to cook the shrimp for my Mexican shrimp cocktail. Poach them for a tender texture, or marinate them for added flavor and juiciness — I’ve done both ways.
• Quick and easy – It may look fancy, but it comes together so fast! I like to make it for last-minute gatherings. It’s simple enough for your regular busy weeknights, too.
• Simple, fresh ingredients – You’ll find all you need at your local grocery store. And it shows with how the fresh flavors shine through.

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican shrimp cocktail recipe, what each one does, and substitution options. For measurements, see the recipe card .

Shrimp:

• The Size – I used medium shrimp (labeled 41/50 at the grocery store), but you can use smaller or larger shrimp if you like. For larger or jumbo shrimp, I recommend dipping the shrimp into the cocktail sauce instead of stirring in, unless you want to chop it up.
• Peel & Devein – I always get already peeled, deveined shrimp for convenience, though you could do it yourself.
• Fresh Or Frozen – Both will work, but you’ll need to thaw your shrimp if it’s frozen. I prefer to use raw shrimp and cook it fresh, but you can also buy cooked shrimp to save time. Just skip the cooking step in my recipe for Mexican shrimp cocktail.

Seasoning:

• Lime Juice – You only need lime juice for the shrimp itself if you plan on marinating it instead of poaching. The acid “cooks” the shrimp in the marinade. I often use bottled lime juice for this step because it’s convenient and don’t notice a taste difference, but of course fresh is excellent.
• Sea Salt & Black Pepper

Mexican Cocktail Sauce:

• The Sauce Base – I use a combination of ketchup, hot sauce, and lime juice for a balance of sweet, spicy, and tangy. I love this brand of ketchup with no added sugar, but you can use any kind that works for you. I’ve even made it with my homemade sugar-free ketchup . For the hot sauce, I usually use Tabasco, but Valentina or Tapatio also works well.
• Red Onion – For sharpness and crunch. If you want it a little milder, soak the onion in cold water for 5 minutes, then drain and pat dry. White onion also works fine. Sometimes I add diced celery or cucumber for extra crunch.
• Fresh Cilantro – I love cilantro with Mexican flavors, so I use a lot (1/3 cup), but you can reduce the amount if you like it less. Dried cilantro is just not the same in Mexican shrimp cocktail, but if that’s all you’ve got, I’d use just a tablespoon. That’s not even the equivalent amount, but using too much would just ruin the texture.
• Tomato – Roma tomatoes work really well here. You could really use any type, though, as we’ll be dicing it.
• Jalapeno – I remove the seeds for less heat, as the hot sauce adds plenty. You can leave them in if you want it spicier.
• Avocado – I think the creaminess is a must to balance the heat! Cut it into cubes.
• Sea Salt & Black Pepper

Variations For The Sauce:

If you want more depth, add 1-2 tablespoons of Worcestershire sauce, 2-4 teaspoons of horseradish, or 2-3 minced garlic cloves. I put garlic in practically everything, but felt that this Mexican cocktail shrimp was flavorful enough even without it.

How To Make Mexican Shrimp Cocktail

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Cook The Shrimp

There are two main ways that I cook shrimp for Mexican shrimp cocktail — poaching or marinating:

• To poach: Bring a medium pot of salted water to a boil. Turn off the heat, add the shrimp, and wait for them to turn pink. Then, transfer the shrimp to a bowl of ice water to stop the cooking process.
• To marinate: This is similar to my shrimp ceviche . In a large bowl, marinate the shrimp with lime juice, sea salt, and black pepper. Refrigerate for at least 30 minutes or until the shrimp turns pink.

Make The Sauce & Serve

After you’ve cooked your shrimp, all you have to do is mix up the rest of the ingredients to create that spicy, zesty cocktail sauce!

• Mix the sauce: In a large bowl, stir together the onion, tomato, and jalapeno, cilantro, ketchup, hot sauce, lime juice, salt, and pepper.
• Combine: Gently fold in the shrimp (if you want it mixed in) and avocado.

You can eat it right from the bowl, but it’s much prettier to transfer to a glass dish. I serve it with tortilla chips and mini bell peppers for scooping.

My Recipe Tips

• Depending on how you’ll serve your Mexican shrimp cocktail, you can remove the tails or leave them on. Remove the tails if you’ll be mixing it into the sauce like I did, or leave them on if you’ll be dipping the shrimp into the sauce.
• Don’t cook shrimp with the heat on. Shrimp is very easy to overcook, so I never cook it in boiling water. To poach it instead, add it to the water only after turning off the heat. It turns out more juicy using only the residual heat.
• If you poach your shrimp, you can flavor the water. Sometimes I like to add bay leaves, fresh herbs (like parsley or cilantro), or lime wedges (or even just the peel).
• You can marinate shrimp for up to 8 hours. My bare minimum is 30 minutes for the shrimp to “cook”, but a couple more hours adds extra flavor. Don’t go past 8 hours, though, because after that it turns mushy.
• Add clam juice for flavor and a runnier consistency. If you like your Mexican shrimp cocktail runnier and with more briny flavor, you can add clam juice a little at a time at the end. If you don’t have any, the water you used to cook the shrimp would also work.

Storage Instructions

I don’t recommend making this appetizer too far in advance, because the acid in the lime juice continues to “cook” the shrimp and starts to make it tough, even if you refrigerate it. But if you have leftovers, you can keep them in an airtight container in the fridge for up to 1 day (and add the avocado only right before serving).

More Healthy Shrimp Recipes

There are so many light and versatile ways to cook shrimp ! If you’re a fan, here are some of my other easy recipes with it:

Garlic Butter Shrimp

Grilled Shrimp Skewers

Coconut Shrimp

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Shrimp:

• 12 oz Medium shrimp (peeled and deveined) ▢
• 2 tbsp Lime juice (optional, only for marinated shrimp) ▢
• Sea salt (to taste) ▢
• Black pepper (to taste) ▢

Mexican Cocktail Sauce:

• 1/3 cup Red onion (diced) ▢
• 1/3 cup Fresh cilantro (chopped) ▢
• 1 medium Roma tomato (diced) ▢
• 1/2 medium Jalapeno (seeded and diced) ▢
• 6 tbsp Ketchup (I use sugar-free ketchup, but regular works) ▢
• 2 tbsp Mexican hot sauce (Tabasco, Valentina, or Tapatio) ▢
• 1 tbsp Lime juice ▢
• 1 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 1/2 large Avocado (cubed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

To Poach Shrimp (Faster Option):

1. Bring a medium pot with salted water to a boil, then turn off the heat.
2. Add the shrimp to the hot water. Let the shrimp sit in the water for about 3 minutes , or until it turns pink and is cooked through. Meanwhile, prepare a bowl of ice water.
3. Remove the shrimp from the water with a slotted spoon and immediately plunge it into the ice water to prevent overcooking.

To Marinate Shrimp (More Flavorful Option):

1. Place shrimp in a large bowl. Add the lime juice, sea salt, and black pepper.
2. Cover and refrigerate for at least 30 minutes , until it has turned pink, or for up to 8 hours.

Mexican Shrimp Cocktail:

1. In a large bowl, stir together the red onion, cilantro, tomato, jalapeno, sugar-free ketchup, hot sauce, lime juice, salt, and pepper.
2. Gently fold in the avocado and cooked shrimp. Serve with chips, crackers, or veggies. Alternatively, you can serve the Mexican shrimp cocktail by dipping the shrimp into the sauce instead.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3/4 cup

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Mexican Shrimp Cocktail