18 Spicy Mexican Shrimp Cocktail Flavorful Recipes

Spice up your dinner routine with these 18 bold and zesty Mexican shrimp cocktail recipes! Whether you’re craving a refreshing appetizer for summer gatherings or a quick, flavor-packed meal, these dishes bring the heat and the tang in every bite. From classic twists to creative riffs, there’s a shrimp cocktail here to thrill every palate. Ready to dive in? Let’s get shrimpin’!

Classic Mexican Shrimp Cocktail with Avocado

This vibrant shrimp cocktail is like a fiesta in a bowl—juicy shrimp, creamy avocado, and a zesty tomato-based sauce that’s perfect for scooping with tortilla chips.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 cup tomato juice
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1 ripe avocado, diced
• 1 tsp hot sauce (like Tabasco)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together 1 cup tomato juice, 1/2 cup ketchup, 1/4 cup lime juice, 1 tsp hot sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Stir in the cooked shrimp, 1/4 cup red onion, 1/4 cup cilantro, and minced jalapeño. Gently fold in the diced avocado.
4. Chill for at least 30 minutes to let flavors meld. Serve cold with tortilla chips or saltine crackers.

The magic here is the contrast between the bright, tangy sauce and the buttery avocado—it’s refreshing yet satisfying, like a cross between a cocktail and a salad.

Tip: For extra flair, serve in individual glasses or margarita bowls for a restaurant-worthy presentation.

Spicy Chipotle Mexican Shrimp Cocktail

This zesty shrimp cocktail is a fiesta in a bowl—smoky chipotle, bright lime, and plump shrimp make it irresistible for summer gatherings or game day.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1 cup tomato juice
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 tbsp minced chipotle in adobo (about 1 pepper)
• 1 tsp hot sauce (like Cholula)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lime wedges and tortilla chips, for serving

Instructions:

1. Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together tomato juice, ketchup, lime juice, minced chipotle, hot sauce, salt, and black pepper.
3. Fold in cooked shrimp, red onion, cilantro, and avocado. Chill for 30 minutes to let flavors meld.
4. Serve in glasses or bowls with lime wedges and tortilla chips for scooping.

The smoky heat from the chipotle balances the cool shrimp and creamy avocado—it’s a crave-worthy twist on the classic cocktail.

Tip: For extra kick, add another minced chipotle pepper or a dash of adobo sauce from the can.

Tangy Lime and Cilantro Shrimp Cocktail

This zesty twist on classic shrimp cocktail packs a punch of bright citrus and fresh herbs—perfect for entertaining or a light summer meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 1/4 cup finely chopped red onion
• 1/3 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together lime juice, olive oil, red onion, cilantro, jalapeño, salt, and black pepper.
3. Toss cooled shrimp in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld.
4. Gently fold in diced avocado just before serving. Serve chilled with tortilla chips or butter lettuce cups.

The tangy lime marinade “cooks” the onions and jalapeño slightly, mellowing their bite while keeping the shrimp juicy and vibrant.

Tip: For extra smoky flavor, grill the shrimp instead of boiling—just skewer them to prevent falling through the grates!

Mexican Shrimp Cocktail with Mango Salsa

This vibrant shrimp cocktail gets a tropical twist with sweet mango salsa and a zesty, tomato-based sauce—perfect for a refreshing appetizer or light meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup diced mango (about 1 medium mango)
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1/4 cup ketchup
• 2 tbsp fresh lime juice
• 1 tbsp hot sauce (like Valentina or Cholula)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 avocado, diced (for serving)
• Tortilla chips or saltine crackers (for serving)

Instructions:

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking. Pat dry.
2. In a large bowl, combine the mango, cucumber, red onion, cilantro, and jalapeño.
3. In a small bowl, whisk together the ketchup, lime juice, hot sauce, Worcestershire sauce, and salt. Pour over the mango mixture and gently toss.
4. Fold in the cooked shrimp and refrigerate for 15 minutes to let flavors meld.
5. Just before serving, gently stir in the diced avocado. Serve chilled with tortilla chips or crackers.

The contrast of juicy mango, creamy avocado, and spicy shrimp makes this dish a showstopper—ideal for summer gatherings or a festive appetizer.

Tip: For extra brightness, add a squeeze of lime right before serving!

Cucumber and Tomato Mexican Shrimp Cocktail

This refreshing shrimp cocktail is a fiesta of flavors—bright, zesty, and perfect for a light lunch or appetizer.

Ingredients:

• 1 lb cooked medium shrimp, peeled and deveined
• 1 cup English cucumber, diced
• 1 cup ripe tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1/3 cup ketchup
• 2 tbsp fresh lime juice
• 1 tbsp hot sauce (like Valentina)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 avocado, diced (for garnish)
• Tortilla chips or saltine crackers (for serving)

Instructions:

1. In a large bowl, combine the shrimp, cucumber, tomatoes, red onion, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together the ketchup, lime juice, hot sauce, Worcestershire sauce, and salt until smooth.
3. Pour the sauce over the shrimp mixture and gently toss to coat. Cover and refrigerate for 20 minutes to let the flavors meld.
4. Just before serving, fold in the diced avocado. Taste and adjust salt or lime juice if needed.
5. Serve chilled with tortilla chips or crackers for scooping.

The cool crunch of cucumber and creamy avocado balances the spicy, tangy sauce—it’s like a shrimp cocktail and pico de gallo had the best mashup!

Tip: For extra kick, leave the jalapeño seeds in or add a dash of Tajín seasoning.

Spicy Jalapeño Mexican Shrimp Cocktail

This zesty twist on classic shrimp cocktail packs a punch with fresh jalapeños, tangy lime, and creamy avocado—perfect for a refreshing appetizer or light meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1 cup tomato juice
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (keep seeds for extra heat)
• 1 ripe avocado, diced
• 1 tsp hot sauce (like Cholula)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips or saltine crackers, for serving

Instructions:

1. Bring a medium pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, salt, and black pepper.
3. Stir in cooked shrimp, red onion, cilantro, and jalapeño. Gently fold in avocado.
4. Chill for at least 30 minutes to let flavors meld. Serve cold with tortilla chips or crackers.

The contrast of cool, plump shrimp with the spicy, citrusy sauce and creamy avocado makes every bite irresistible. Tip: For a smoother texture, blend the tomato juice and ketchup before mixing in other ingredients.

Refreshing Mexican Shrimp Cocktail with Orange Juice

This vibrant shrimp cocktail gets a sunny twist with fresh orange juice, balancing sweet citrus with a spicy kick—perfect for a light lunch or appetizer.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 cup fresh orange juice (about 2–3 oranges)
• 1/4 cup lime juice (about 2 limes)
• 1/2 cup finely diced red onion
• 1/2 cup diced English cucumber
• 1/2 cup diced ripe avocado
• 1/4 cup chopped cilantro
• 1 tbsp hot sauce (like Valentina or Cholula)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Tortilla chips or saltine crackers, for serving

Instructions:

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together the orange juice, lime juice, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Add the cooked shrimp, red onion, cucumber, avocado, and cilantro to the bowl. Gently toss to coat everything in the citrus dressing.
4. Chill for at least 30 minutes to let the flavors meld. Serve cold with tortilla chips or crackers on the side.

The orange juice adds a bright sweetness that plays off the heat from the hot sauce, while the avocado keeps every bite creamy. Tip: For extra freshness, stir in diced mango or jicama just before serving!

Mexican Shrimp Cocktail with Roasted Corn

This vibrant shrimp cocktail is a fiesta in a bowl—juicy shrimp, smoky roasted corn, and a zesty tomato-based sauce that’s perfect for scooping with tortilla chips.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 tbsp olive oil
• 1 cup tomato juice
• 1/4 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup finely diced red onion
• 1/2 cup diced cucumber
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 1 tsp hot sauce (like Valentina)
• 1/2 tsp salt
• Tortilla chips, for serving

Instructions:

1. Roast the corn: Heat a skillet over medium-high. Add corn and 1 tbsp olive oil; cook 5–6 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.
2. Cook the shrimp: Bring a pot of salted water to a boil. Add shrimp and cook 2–3 minutes until pink and opaque. Drain and rinse under cold water.
3. Mix the sauce: In a large bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, and 1/2 tsp salt.
4. Combine: Fold in shrimp, roasted corn, red onion, cucumber, cilantro, and jalapeño. Chill 15 minutes to let flavors meld.
5. Serve: Spoon into glasses or bowls with tortilla chips on the side.

The smoky-sweet corn and tangy sauce make this shrimp cocktail way more exciting than the classic version—plus, it’s light yet satisfying for warm-weather gatherings.

Tip: For extra flair, top with diced avocado or a sprinkle of Tajín before serving.

Avocado and Serrano Pepper Shrimp Cocktail

This zesty shrimp cocktail gets a creamy upgrade with ripe avocado and a spicy kick from fresh serrano peppers—perfect for a refreshing appetizer or light lunch.

Ingredients:

• 1 lb large cooked shrimp, peeled and deveined
• 1 large avocado, diced
• 1 serrano pepper, finely minced (seeds removed for less heat)
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup chopped cilantro
• 1/4 cup finely diced red onion
• 1 tbsp hot sauce (like Tabasco)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• Tortilla chips or saltine crackers, for serving

Instructions:

1. In a large bowl, whisk together the ketchup, lime juice, hot sauce, Worcestershire sauce, and salt until smooth.
2. Gently fold in the shrimp, avocado, serrano pepper, cilantro, and red onion until evenly coated.
3. Chill for at least 30 minutes to let the flavors meld.
4. Serve cold with tortilla chips or saltine crackers for scooping.

The cool avocado balances the fiery serrano, while the tangy lime-ketchup sauce ties everything together—it’s a crowd-pleaser with just the right amount of heat.

Tip: For extra freshness, add diced cucumber or mango right before serving!

Mexican Shrimp Cocktail with Pineapple and Habanero

This vibrant shrimp cocktail is a fiesta of sweet, spicy, and tangy flavors—perfect for a refreshing appetizer or light meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup pineapple, finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 habanero pepper, seeded and minced (adjust to taste)
• 1 cup tomato juice
• 1/4 cup ketchup
• 3 tbsp lime juice
• 1 tsp hot sauce (like Valentina or Cholula)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced (for garnish)
• Tortilla chips or saltine crackers (for serving)

Instructions

1. Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking. Pat dry and chop into bite-sized pieces.
2. In a large bowl, combine shrimp, pineapple, red onion, cucumber, cilantro, and habanero.
3. In a separate bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, salt, and black pepper. Pour over the shrimp mixture and gently toss to coat.
4. Chill for at least 30 minutes (or up to 2 hours) to let flavors meld. Just before serving, fold in diced avocado.
5. Serve in glasses or bowls with tortilla chips or crackers on the side.

The juicy pineapple and fiery habanero create a bold contrast, while the chilled tomato broth makes every bite irresistibly refreshing.

Tip: For less heat, swap the habanero for jalapeño—or leave the seeds in for extra kick!

Zesty Mexican Shrimp Cocktail with Grapefruit

This vibrant shrimp cocktail gets a sunny twist with juicy grapefruit and a spicy tomato-based sauce—perfect for a refreshing appetizer or light lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1 cup grapefruit segments, chopped (about 1 medium grapefruit)
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup orange juice
• 2 tbsp hot sauce (like Valentina or Cholula)
• 1/2 cup English cucumber, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 tsp salt
• Tortilla chips or saltine crackers, for serving

Instructions:

1. Bring a pot of water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together the ketchup, lime juice, orange juice, hot sauce, and 1 tsp salt until smooth.
3. Add the cooked shrimp, grapefruit segments, cucumber, red onion, and cilantro to the sauce. Gently toss to coat.
4. Fold in the diced avocado just before serving to keep it from browning.
5. Chill for 15 minutes to let flavors meld, then serve with tortilla chips or crackers.

The grapefruit adds a bright, tangy contrast to the spicy-sweet sauce, while the avocado keeps every bite creamy. Tip: For extra heat, stir in a minced jalapeño with the cucumber and onion!

Spicy Mexican Shrimp Cocktail with Cucumber and Mint

This Spicy Mexican Shrimp Cocktail with Cucumber and Mint is a refreshing twist on the classic—bright, zesty, and just spicy enough to keep you coming back for more.

• 1 lb large shrimp, peeled and deveined
• 1 cup English cucumber, finely diced
• 1/4 cup fresh mint leaves, thinly sliced
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp hot sauce (like Valentina or Cholula)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 avocado, diced (for serving)
• Tortilla chips (for serving)

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the shrimp, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 2–3 minutes per side until pink and opaque. Let cool, then chop into bite-sized pieces.
2. In a large bowl, whisk together 1/2 cup ketchup, 1/4 cup lime juice, and 2 tbsp hot sauce. Fold in the shrimp, 1 cup diced cucumber, and 1/4 cup mint.
3. Chill for 30 minutes to let flavors meld. Serve topped with diced avocado and tortilla chips for scooping.

The cooling cucumber and mint balance the heat perfectly, while the creamy avocado adds a luxurious finish. Tip: For extra crunch, toss in some diced jicama or radish!

Mexican Shrimp Cocktail with Cilantro and Lime Dressing

This vibrant shrimp cocktail is bursting with fresh flavors—think zesty lime, crisp veggies, and a kick of hot sauce—all tossed in a bright cilantro dressing. It’s like a party in a bowl!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup diced English cucumber
• 1 cup diced ripe avocado
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/3 cup ketchup
• 2 tbsp fresh lime juice
• 1 tbsp hot sauce (like Valentina or Cholula)
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• Tortilla chips, for serving

Instructions:

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and let cool.
2. In a large bowl, whisk together the ketchup, lime juice, hot sauce, Worcestershire sauce, and kosher salt.
3. Add the cooled shrimp, cucumber, avocado, red onion, and cilantro to the bowl. Gently toss until evenly coated.
4. Chill for 15 minutes to let the flavors meld. Serve with tortilla chips for scooping.

The magic here? The dressing doubles as a marinade, soaking into the shrimp for maximum flavor in every bite.

Tip: For extra freshness, add a splash of orange juice to the dressing—it brightens everything up!

Smoky Mexican Shrimp Cocktail with Adobo Sauce

This Smoky Mexican Shrimp Cocktail with Adobo Sauce is a vibrant, spicy twist on the classic—perfect for impressing guests or treating yourself to a restaurant-worthy appetizer at home.

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup tomato juice
• 1/4 cup ketchup
• 2 tbsp adobo sauce (from canned chipotles)
• 1 tbsp lime juice
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1 avocado, diced
• 2 tbsp chopped cilantro

1. Heat olive oil in a skillet over medium-high. Add shrimp, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook 2–3 minutes per side until pink and opaque. Let cool.
2. In a large bowl, whisk together tomato juice, ketchup, 2 tbsp adobo sauce, and 1 tbsp lime juice.
3. Fold in cooked shrimp, cucumber, red onion, avocado, and cilantro. Chill 15 minutes to let flavors meld.

The smoky heat from the adobo sauce balances the cool crunch of cucumber and creamy avocado—every bite is a fiesta of textures. Serve with tortilla chips for scooping!

Tip: For extra heat, mince a chipotle pepper from the can and stir it into the sauce.

Mexican Shrimp Cocktail with Pico de Gallo

This Mexican Shrimp Cocktail with Pico de Gallo is a vibrant, refreshing twist on the classic—perfect for summer gatherings or a light, zesty appetizer.

• 1 lb large shrimp, peeled and deveined
• 1 cup tomato juice
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 tsp hot sauce (like Tabasco)
• 1/2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)

1. Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and let cool.
2. In a large bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, Worcestershire sauce, salt, and black pepper.
3. Fold in cooked shrimp, avocado, cucumber, red onion, cilantro, and jalapeño (if using). Gently toss to coat.
4. Chill for at least 30 minutes to let flavors meld. Serve cold in glasses or bowls with tortilla chips on the side.

The tangy tomato-lime broth and crunchy pico de gallo make this shrimp cocktail irresistibly fresh—no heavy mayo here! Tip: For extra kick, leave the jalapeño seeds in or add an extra dash of hot sauce.

Spicy Mexican Shrimp Cocktail with Guajillo Chile

This vibrant shrimp cocktail packs smoky heat from guajillo chiles and a refreshing citrus kick—perfect for a crowd-pleasing appetizer or light meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 dried guajillo chiles, stems and seeds removed
• 1 cup hot water
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup orange juice
• 1/2 cup finely diced English cucumber
• 1/4 cup finely diced red onion
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 tsp kosher salt
• 1/2 tsp sugar
• Tortilla chips, for serving

Instructions:

1. Soak the guajillo chiles in 1 cup hot water for 10 minutes until softened. Blend with the soaking liquid until smooth, then strain into a large bowl.
2. Stir in the ketchup, lime juice, orange juice, 1 tsp salt, and 1/2 tsp sugar to make the sauce.
3. Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and let cool.
4. Fold the shrimp, cucumber, red onion, avocado, and cilantro into the sauce. Chill for 30 minutes to let flavors meld.
5. Serve with tortilla chips for scooping.

The guajillo chile adds a deep, smoky sweetness that balances the bright citrus—no boring shrimp cocktail here!

Tip: For extra heat, leave a few chile seeds in the blend.

Mexican Shrimp Cocktail with Jicama and Radish

This vibrant shrimp cocktail is a fiesta of flavors—bright, crunchy, and just spicy enough to keep you coming back for more.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup jicama, peeled and diced
• 1/2 cup radishes, thinly sliced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 1/2 cups tomato juice
• 1/4 cup ketchup
• 2 tbsp lime juice
• 1 tbsp hot sauce (like Valentina or Cholula)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips or tostadas, for serving

Instructions:

1. Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and let cool.
2. In a large bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, Worcestershire sauce, salt, and black pepper.
3. Stir in jicama, radishes, red onion, and cilantro. Gently fold in shrimp and avocado.
4. Chill for at least 30 minutes to let flavors meld. Serve cold with tortilla chips or tostadas for scooping.

The crisp jicama and radish add a refreshing crunch that makes this shrimp cocktail stand out from the usual.

Tip: For extra zing, sprinkle with Tajín or extra lime wedges before serving.

Citrusy Mexican Shrimp Cocktail with Tangerine

This vibrant shrimp cocktail gets a sunny upgrade with sweet tangerine juice and a kick of lime—perfect for a refreshing appetizer or light meal.

Ingredients:

• 1 lb large shrimp, peeled, deveined, and cooked
• 1 cup tangerine juice (freshly squeezed, about 4–5 tangerines)
• 1/4 cup lime juice (about 2 limes)
• 1/2 cup ketchup
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 1 avocado, diced
• 1 tsp hot sauce (like Cholula)
• 1/2 tsp salt

Instructions:

1. In a large bowl, whisk together 1 cup tangerine juice, 1/4 cup lime juice, 1/2 cup ketchup, 1 tsp hot sauce, and 1/2 tsp salt until smooth.
2. Fold in the shrimp, 1/4 cup red onion, 1 jalapeño, and 1/4 cup cilantro. Chill for 20 minutes to let flavors meld.
3. Gently stir in 1 diced avocado just before serving to keep it creamy.
4. Divide into glasses or bowls and garnish with extra cilantro.

The tangerine juice adds a subtle sweetness that balances the tangy heat—no heavy tomato base here, just bright, fresh flavors.

Tip: For extra crunch, serve with salted cucumber slices or tortilla chips on the side.

Conclusion

With 18 bold and zesty Mexican shrimp cocktail recipes, there’s something here for every spice lover! Whether you’re hosting a party or just craving a flavorful bite, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next fiesta inspiration. ¡Buen provecho!