Mexican Style Shrimp Cocktail is so easy to make at home and we love that you can really customize it to how spicy you like.

Mexican Style Shrimp Cocktail

What does Mexican Shrimp cocktail taste like?

Mexican Style Shrimp Cocktail is like shrimp cocktail mixed with a spicy gazpacho and it’s delicious! It’s fun to order when eating out, and it’s fun to make! You can make it more or less spicy depending on your preference.

What you need to make Mexican Shrimp Cocktail

1 pound large shrimp, peeled and deveined
1 1/4 cups cherry tomatoes, diced
1 cup English cucumber, diced
1/2 cup red onion, finely diced
1 tablespoons jalapeño pepper, diced seeds and ribs removed
1/2 cup ketchup
1 cup spicy V8 tomato juice
1 large lime juiced
2 tablespoons fresh cilantro, chopped
dash of Mexican hot sauce
1 large avocado, cubed

How to make Mexican Shrimp Cocktail with V8 and with avocado

Bring 1 cup of salted water to a boil. Add the uncooked shrimp. Stir and cook until the shrimp turn pink…about 2 minutes. Remove the shrimp from the water and set aside.

Place chopped tomatoes, cucumbers, red onion, and jalapeños is a mixing bowl. Add ketchup, spicy V-8, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.

Chop the shrimp into bite-size pieces, leaving a few whole (with the tails on) for a garnish. Stir chopped shrimp into the tomato mixture. Cover with plastic wrap. Place reserved whole shrimp in a separate bowl and cover with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until chilled about 1 to 2 hours.

If mixture seems a bit thick, add a little more tomato juice or pickle juice. When ready to serve stir in the avocado chunks. Serve in clear glass bowls. Top with reserved whole shrimp and more chopped cilantro leaves.

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail made with big shrimp avocado and spicy V8 is one of our favorite Mexican appetizers.

Author Kami - NoBiggie.net

Ingredients

1 pound large shrimp peeled and deveined
1 1/4 cups cherry tomatoes diced
1 cup English cucumber diced
1/2 cup red onion finely diced
1 tablespoon jalapeño pepper diced seeds and ribs removed
1/2 cup ketchup
1 cup spicy V8 tomato juice
1 large lime juiced
2 tablespoons fresh cilantro chopped
dash Mexican hot sauce (your choice)
1 large avocado cubed

Instructions

Bring 1 cup of salted water to a boil. Add the uncooked shrimp. Stir and cook until the shrimp turn pink…about 2 minutes. Remove the shrimp from the water and set aside.
Place chopped tomatoes, cucumbers, red onion, and jalapeños is a mixing bowl. Add ketchup, spicy V-8, lime juice, cilantro, and hot sauce (if desired). Gently mix until ingredients are well blended.
Chop the shrimp into bite-size pieces, leaving a few whole (with the tails on) for a garnish around the rim. Stir chopped shrimp into the tomato mixture. Cover with plastic wrap. Place reserved whole shrimp in a separate bowl and cover with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until chilled (about 1 to 2 hours).
If mixture seems a bit thick, add a little more tomato juice or pickle juice. When ready to serve stir in the avocado chunks. Serve in clear glass bowls. Top with reserved whole shrimp and more chopped cilantro leaves.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

More Mexican Food Favorites:
–Pico De Gallo
–The Best Guacamole
–Blender Salsa