Mexican shrimp cocktail is a chilled seafood appetizer combining cooked shrimp, fresh vegetables, and creamy avocado in a savory-sweet Clamato and ketchup broth. This no-cook assembly dish comes together in minutes and requires no special equipment.
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In a large mixing bowl, add the cooked shrimp.
Pour the Clamato juice over the shrimp.
Add the diced tomatoes to the bowl.
Add the diced cucumbers.
Add the diced onion.
Add the chopped cilantro.
Add the diced avocados.
Season generously with salt.
Add the ketchup. The creator notes she uses a lot to give the juice a sweet flavor.
Add the fresh lime juice.
Gently mix everything together until well combined.
Store assembled cocktail refrigerated up to 2 hours; keep broth and shrimp separate from vegetables and avocado until serving to maintain texture.
Prepare vegetables and avocado up to 4 hours ahead and store separately. Add avocado and combine with broth just before serving to prevent browning.
Use pre-cooked, peeled, and deveined shrimp for quickest assembly. Frozen shrimp thawed thoroughly works equally well as fresh.
Use tomato juice mixed with a splash of clam juice or hot sauce, though Clamato provides the signature broth flavor.
Dice avocado as close to serving time as possible and toss immediately with fresh lime juice.
Yes—scale all ingredients proportionally. Mix broth in a large bowl and keep shrimp and vegetables separate until ready to serve.
