Mexican Shrimp Cocktail – Roasted chili lime shrimp with crunchy cucumber and creamy avocado in a fresh and flavorful Mexican cocktail sauce.Jump to Recipe
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This Mexican Shrimp Cocktail recipe is so light and fresh and unbelievably easy to make. To add an extra layer of flavor, I roast the shrimp on a sheet pan and let cool before combining the rest of the ingredients. Serve in individual cups for an appetizer with a side of saltine crackers.
Mexican Shrimp Cocktail Ingredients
Shrimp – peeled, deveined and tail removed, if you prefer. I left the tails on the shrimp pictured here just because after several trips to the store, I wasn’t able to find any that already had the tails removed. They also look better in photos when the tails are still on. Any size shrimp will work, just adjust the initial cooking time.
V8 Vegetable Juice and Ketchup – the combination of the two keeps the cocktail sauce from being overly sweet while still tasting fresh and smooth
Hot Sauce – Tapatio is our go to Mexican hot sauce, add more or less to the recipe to taste
Fresh Lime Juice, Cucumber, Red Onion and Cilantro – for flavor and texture
Avocados – add ripe avocados right before serving. Avoid over mixing once the avocados are added so the cocktail sauce doesn’t become cloudy.
How to Make Mexican Shrimp Cocktail
- Start by cooking the shrimp. For extra flavor, I prefer to roast the shrimp on a sheet pan just until tender then squeeze fresh lime juice over the shrimp. Let cool before combining with the remaining ingredients.
- Any size shrimp will work for this recipe, just adjust the cooking time as needed.
- In a large mixing bowl, combine cooked and cooled shrimp, lime juice, V8 juice, ketchup, hot sauce, red onion, cucumber, and cilantro. Keep refrigerated before serving and add diced avocado right before serving.
Mexican Shrimp Cocktail with V8
The combination of chilled V8 juice and ketchup makes the perfect consistency for this cocktail sauce. Ketchup alone is overly sweet and thick.
How Long Does Mexican Shrimp Cocktail Last in the Fridge?
1 day – You can keep it up to three days for food safety purposes but it is best eaten on the same day. The cocktail sauce is very acidic and will start to change the texture of the shrimp and breakdown the avocado after just a couple hours in the fridge. To make ahead, keep cocktail sauce and shrimp separate until ready to serve and add avocado right before serving.
Please tag me on Instagram if you make this shrimp cocktail!
Roasted chili lime shrimp with crunchy cucumber and creamy avocado in a fresh and flavorful mexican cocktail sauce.
- 1 1/2 pounds shrimp medium sized, peeled, deveined and tails removed if preferred
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 3 limes
- 1 cup V8 juice chilled
- 1/2 cup ketchup chilled
- 2 teaspoons hot sauce Tapatio recommended
- 1/2 cup red onion finely shopped
- 1 cup cucumber chopped
- 1/4 cup cilantro chopped
- 1 avocado diced
Preheat oven to 425°. Toss shrimp with olive oil, salt, and chili powder on a large sheet pan. Roast for 8 minutes. Squeeze juice from one lime over shrimp and set aside to cool.
In a large mixing bowl, combine juice from two limes, V8 juice, ketchup, hot sauce, red onion, cucumber, cilantro and cooled shrimp. Gently stir in diced avocado. Serve with saltine crackers.
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- Ground Beef Enchiladas
- Instant Pot Mexican Rice
- Slow Cooker Refried Beans
- Black Bean and Corn Salad
- Frozen Margarita Recipe
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