This recipe for Mexican shrimp cocktail shooters is a guaranteed runaway hit of an appetizer. 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.
Perfect for entertaining or as a no-cook lunch, snack, or dinner – especially when it’s too hot to cook in the summer heat.
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:
- Poached Shrimp, peeled. *save some with tails on for garnish
- Cucumber, finely diced
- Red Onion, finely diced
- Cilantro
- Mango, finely diced
- Corn Kernels
- Limes, zested and squeezed
- Avocado, diced
- Jar Cocktail Sauce
- Dash of Salt
Garnishes, Optional
- Hot Sauce
- Jalapeno, finely diced
- Tomato, finely diced
🔪 How to make Mexican Coctel de Camarones, basic instructions
- Add all the 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, photo instructions
- Finely dice a cucumber.
- Finely, I mean, FINELY dice a ¼ cup of red onion.
- Chop a half bunch of cilantro.
- Finely dice a medium-sized ripe mango. Not sure how to peel and dice a mango? I can show you in this post.
- 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.
📝 Frequently asked questions, answers and tips:
I find that Mexican shrimp cocktail is best when it has marinated in the refrigerator for an hour. I find that 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.
Mexican Shrimp Cocktail Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 2 Pounds Poached Shrimp (peeled. *save some with tails on for garnish)
- ½ Large Cucumber (finely diced)
- ¼ Cup Red Onion (finely diced)
- ½ Bunch Cilantro
- 1 Mango (finely diced)
- ¼ Cup Corn Kernels
- 2 Limes (zested and squeezed)
- 1 Large Avocado (diced)
- 1 12 oz. Jar Cocktail Sauce
- Dash of Salt
Instructions
- 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, I mean, FINELY dice a ¼ cup of 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 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.
Notes
Garnishes, Optional
- Hot Sauce
- Jalapeno, finely diced
- Tomato, finely diced
Nutrition
Nutrition Disclosure
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.
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published Jan 11, 2019
👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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