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Mexican Style Shrimp Cocktail has everything you could ask for in an appetizer. It blends tangy flavors, vibrant colors, and a light and healthy texture.
This beloved delicacy seamlessly blends fresh seafood with a medley of vegetables and spicy sauce creating a mouthwatering dish.
Why You Should Make This Recipe
Whether you’re an experienced enthusiast or a newcomer to the vibrant colors and flavors of Mexican Shrimp Cocktail you will love this recipe.
This twist on shrimp cocktail is full of bold and zesty flavors from the bloody mary mix and full of fresh veggies. The shrimp is also tossed in bloody mary mix before it’s roasted giving it a deep robust flavor.
It’s ready in minutes and can be served single-serve or in a large dish.
Prepare to make this Mexican shrimp cocktail an irresistible centerpiece at your next gathering of friends and family.
Ingredients
- Shrimp – for this recipe I recommend using 36-40 count shrimp which is typically labeled as medium-large size.
- Fresh lime – for juice and garnish.
- Fresh cilantro – chopped for the recipe and whole for garnish.
- Tomatoes – Roma tomatoes work best but any firm-skinned tomatoes (as pictured) will work fine.
- Jalapeno
- English cucumber – can be substituted with a regular cucumber, however, I recommend cutting out the seeds if using anything other than an English cucumber.
- Bloody Mary mix – any brand is fine.
Let’s Make Mexican Style Shrimp Cocktail
- Preheat oven to 375°
- Place shrimp, lime juice, and bloody mary mix in a bowl and let them marinate while the oven preheats.
- Place shrimp on a parchment paper-lined cookie sheet and roast for 13-15 minutes.
- Remove the shrimp from the oven and let them cool for 15-20 minutes. Or if making shrimp ahead of time, store them in an airtight container in the refrigerator until ready to assemble.
- Rough chop shrimp into bite-sized pieces. Reserve several whole shrimp for garnish.
- Dice tomatoes by removing the seeds and inner flesh, using only the outside flesh.
- Dice celery, jalapeno, and cucumber.
- Rough dice the cilantro.
- Peel and dice the avocado right before assembly.
To assemble
- Add all chopped ingredients to a large bowl.
- Pour in bloody mary mix and gently mix.
- Cover and refrigerate for 2 hours.
- Serve in decorative glasses with or without tortilla chips.
Krazy Kitchen Mom Tips
- I recommend using medium-large shrimp for this recipe.
- For a shortcut, use store-bought precooked shrimp.
- To make ahead of time, cook and dice shrimp, vegetables (except avocado), and cilantro, and store them in individual ziptop bags in the refrigerator before assembly.
- Serve individual cocktail glasses or in a large decorative bowl.
- Serve with tortilla chips or crackers for an easy dippable appetizer.
More KKM Appetizer Recipes
- Creamy Burrata Fig Appetizer
- Pizza Dough Pretzel Bites
- Citrus Shrimp with Citrus Remoulade
- Air Fryer Steak and Mushroom Bites
Mexican Style Shrimp Cocktail
Mexican Style Shrimp Cocktail is a tangy appetizer full of fresh veggies topped off with a store-bought bloody mary mix.
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Servings: 8 servings
Ingredients
For the shrimp:
- 1 lb. raw shrimp – peeled and deveined
- 1 tbsp fresh lime juice
- 1/4 cup Bloody Mary Mix
Other Ingredients
- 1 avocado – diced
- 1/2 cup celery sliced/diced small (1 large stalk)
- 1 cup diced Roma tomatoes (2-3 tomatoes)
- 1 small jalapeno – seeds removed and diced small
- 1/3 English cucumber – diced small (1/3 of a cucumber)
- 3-4 tbsp fresh cilantro – roughly chopped
- 2 tbsp fresh lime juice
- 3/4 cup Bloody Mary Mix
Instructions
To roast the shrimp:
- Preheat oven to 375°
- Place shrimp, lime juice, and bloody mary mix in a bowl and let them marinate while the oven preheats.
- Place shrimp on a parchment paper-lined cookie sheet, discard excess liquid, and roast for 13-15 minutes.
- Remove the shrimp from the oven and let them cool for 15-20 minutes. Or if making shrimp ahead of time, store them in airtight container in the refrigerator.
- Rough chop shrimp into bite-sized pieces. Reserving several whole shrimp for garnish.
- Dice tomatoes by removing the seeds and inside flesh, using only the outside flesh.
- Dice celery, jalapeno, and cucumber.
- Rough dice the cilantro.
- Peel and dice the avocado right before assembly.
To assemble the shrimp cocktail:
- Add all of the chopped/diced ingredients to a large bowl and mix.
- Pour in bloody mary mix and gently mix.
- Refrigerate for 2 hours.
- Serve in decorative glasses with or without tortilla chips.
Notes
Krazy Kitchen Mom Tips
- I recommend using medium large-sized shrimp for this recipe.
- For a shortcut, use store-bought precooked shrimp.
- To make ahead of time, cook and dice shrimp, dice vegetables (except avocado), and cilantro, and store them in individual ziptop bags in the refrigerator before assembly.
- Serve individual cocktail glasses or in a large decorative bowl.
- Serve with tortilla chips or crackers for an easy dippable appetizer.
I can’t wait to make this! Love the idea of adding Bloody Mary mix for extra flavor. I might make guacamole dip and add a spoonful of this shrimp cocktail on top!
Oh wow! Guac with Bloody Mary Mix – sounds really good!
I really wish I could have two or three of these with a little side car of vodka right about now! Sigh…Mondays.
I feel your pain! Let me know if you give it a try. And just think – tomorrow is Tuesday already 🙂