Mexican-Style Spicy Shrimp Cocktail

Feb 13, 2018 | Dips, Healthy, Pescatarian | By aquastar


Bright and spicy flavors combine to create our Mexican-Style Spicy Shrimp. And just like a fine wine, it gets better the longer you let it sit. Whip this dish together the night before and refrigerate so all the flavors have a chance to meld. Serve with your favorite tortilla chips or saltine crackers.


Cooked Peeled Tail-Off Shrimp

Cooked Peeled Tail-Off Shrimp

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  • 1 medium yellow onion, diced
  • 1 lime, juiced
  • 1 lb Aqua Star Cooked Shrimp, Peeled, Tail-Off, thawed according to package directions
  • 2 tomatoes, diced
  • 1 celery stalk, diced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 bunch fresh cilantro, chopped
  • 1 1/2 cup chilled tomato and clam juice cocktail
  • 1 cup ketchup
  • 2 tbsp hot sauce
  • 2 avocados, peeled and diced
  • salt and pepper to taste

To make


Combine the diced onion and the lime juice, and let sit for at least 10 minutes to soften. While the onion is marinating, toss together the shrimp, tomatoes, celery, jalapeño, and cilantro in a large bowl. In a separate bowl, whisk together the tomato and clam juice cocktail, ketchup and hot sauce. Stir into the shrimp mixture. Add the onions and diced avocado into the mixture. Season to taste with salt and pepper. Let the shrimp cocktail chill for 1 hour before serving with saltine crackers or tortilla chips.

Serving Suggestions

Serve with saltine crackers or tortilla chips for a great appetizer.