A Mexican Shrimp Cocktail is everything you want on a warm day or at a festive gathering—bright, refreshing, and full of bold flavors. Tender shrimp are bathed in a tangy, slightly spicy cocktail sauce, then tossed with crisp cucumber, juicy tomatoes, creamy avocado, and a pop of fresh cilantro. It’s light enough to start a meal but satisfying enough to be the main event, especially when served with a pile of crunchy tortilla chips for scooping. Every spoonful is a little burst of citrus, heat, and summer.
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Prep Time: 20 minutes
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Chill Time: 30 minutes
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Total Time: 50 minutes
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Servings: 4–6 as an appetizer
Ingredients
For the Shrimp:
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1 lb (450g) large shrimp, peeled and deveined
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Pinch of salt (for cooking water, if using raw shrimp)
For the Cocktail Sauce:
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½ cup ketchup
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¼ cup freshly squeezed lime juice (about 2 limes)
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¼ cup orange juice (preferably fresh)
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1 tablespoon hot sauce (such as Tapatío or Valentina), plus more to taste
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1 tablespoon Worcestershire sauce
For the Cocktail:
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1 small red onion, finely diced
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1 medium cucumber, peeled, seeded, and diced
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2 medium tomatoes, diced
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¼ cup fresh cilantro, finely chopped, plus more for garnish
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1 ripe avocado, diced (optional, but highly recommended)
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Salt and pepper, to taste
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Chili powder, for garnish (optional)
For Serving:
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Tortilla chips or saltine crackers
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Lime wedges
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