This recipe for Mexican shrimp cocktail shooters is a guaranteed runaway hit of an appetizer.
Perfect for entertaining or as a no-cook lunch, snack, or dinner - especially when it's too hot to cook in the summer heat.
Perfectly cooked sous vide shrimp married with crisp cucumber, juicy mango, bright cilantro, tangy fresh lime juice, sweet corn and the convenience of store-bought cocktail sauce. This will be among the most flavorful classic Mexican recipes you'll try.
If this appetizer recipe gets you hooked on sous vide recipes you will also want to make oreo cheesecake in a mini mason jar, sous vide lemon curd, or even sous vide cold-brewed coffee.
Mexican Shrimp Cocktail Ingredients:
Recipe Card?
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Garnishes, Optional
- Hot Sauce
- Jalapeno, finely diced
- Tomato, finely diced
Is it okay to cook shrimp ahead of time for this recipe?
Yes, it's perfectly fine to cook the shrimp ahead of time because it allows for better preparation and ensures they're ready when assembling the cocktail.
How to make Mexican Coctel de Camarones
- Add all the fresh ingredients to a large bowl, with the exception of the avocado, and stir to gently to combine.
- Taste for seasoning and add what you think it needs. It may need more lime juice, hot sauce, more diced jalapeno or serrano pepper, and more chopped cilantro, and don't forget that if the mixture tastes flat, it probably will need more salt.
- Add the avocado, and gently stir.
- Cover and refrigerate it for an hour before serving.
Making Mexican Shrimp Cocktail Recipe
Finely dice a cucumber
I leave the seeds in and the skin on. I like the deep green color of the skin but if you don't, go ahead and remove the skin and/or the seeds.
Finely dice a cucumber
Finely, I mean, FINELY dice ¼ Cup red onion. You don't want to chomp down on big pieces of onion. I used a red onion but if you just have a white or yellow onion, that will work too.
Chop Cilantro
If you love cilantro, add the whole bunch. If you are not a fan, just do a ¼ of a bunch of cilantro. Please don't leave it out completely. This Mexican shrimp cocktail recipe NEEDS cilantro.
Dice a Mango
Finely dice a medium-sized ripe mango.
Zest and juice two limes
Use a Microplane zester.
Add the corn
I use frozen corn kernels and I do not cook them.
Dice Avocado
add 1 large avocado or 2 small avocados, diced.
Chop Shrimp
Remove the shells of the shrimp and dice the succulent shrimp into bite-sized pieces.
Combine
Combine all the ingredients with the cocktail sauce.
Season
Season with a pinch of salt.
Add the hot sauce and/or the jalapeno pepper.
Chill
Refrigerate for an hour so the flavors can develop and marry together. Serve in individual glasses.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
FAQ's and Tips
I find that Mexican shrimp cocktail is best when it has been marinated in the refrigerator for an hour. I find that a Mexican shrimp cocktail is best if it is served within 24 hours of being in the fridge. Any longer than that the flavors are still good but I find that the shrimp have started to get tough.
I am a fan of serving Mexican shrimp cocktail in small shot glasses. But serving it in a serving bowl with tortilla chips on the side is another delicious idea.
Ceviche is a dish originating from Latin America that typically involves raw fish or seafood marinated in citrus juice, such as lime or lemon. The acid in the juice "cooks" the seafood, denaturing the proteins and giving it a firm texture. Ceviche is often mixed with various ingredients like onions, tomatoes, cilantro, and chili peppers to add flavor.
Shrimp cocktail usually consists of cooked shrimp that is chilled and served with a tangy tomato-based sauce. The sauce used in the shrimp cocktail is typically made with ketchup, horseradish, Worcestershire sauce, lemon or lime juice, and other seasonings. It's commonly served as an appetizer or starter.
Simply combine ketchup, horseradish, lemon juice, Worcestershire sauce, and a dash of hot sauce, adjusting the quantities to suit your taste preferences, then refrigerate until ready to serve. It's an easy condiment for dipping plump shrimp or other seafood.
Mexican Shrimp Cocktail Recipe
Ingredients
Equipment
Method
- Finely dice a ½ Cucumber. I leave the seeds in and the skin on. I like the deep green color of the skin but if you don't, go ahead and remove the skin and/or the seeds.½ Cucumber
- Finely, I mean, FINELY dice a ¼ cup of ¼ Cup Red Onion. You don't want to chomp down on big pieces of onion. I used a red onion but if you just have a white or yellow onion, that will work too.¼ Cup Red Onion
- Chop a half bunch of cilantro. If you love cilantro, add the whole bunch. If you are not a fan, just do a ¼ of a bunch of cilantro. Please don't leave it out completely. This Mexican shrimp cocktail recipe NEEDS cilantro.
- Finely dice a medium sized ripe mango. Not sure how to peel and dice a mango?
- Zest and juice two limes. I use a microplane zester.
- Add the corn. I use frozen corn kernels and I do not cook them.
- Lastly add 1 large avocado or 2 small avocados, diced.
- Remove the shells of the shrimp and dice the shrimp into bite sized pieces.
- Combine all the ingredients with the cocktail sauce.
- Season with a pinch of salt.
- Add the hot sauce and/or the jalapeno pepper.
- Refrigerate for an hour so the flavors can develop and marry together.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
- Hot Sauce
- Jalapeno, finely diced
- Tomato, finely diced
published Jan 11, 2019
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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