Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Mexican shrimp cocktail is not just "Mexican" because there is a jalapeno involved. Just like Hawaiian pizza is not necessarily "Hawaiian" because a pineapple comes into the picture. If you ever have enjoyed a shrimp cocktail in Mexico or in your favorite Mexican restaurant, then you know the difference.

The Mexican style shrimp cocktail throws down with a lot more layers of complexity than just your basic ketchup and horseradish cocktail sauce. There are onions, cilantro, jalapenos, and actual tomatoes involved too. Plus, the sauce is more like a juice you will actually want to drink.

I bet you don't ever pick up the little cup of horseradish ketchup and drink it. With a Mexican shrimp cocktail, you may even be tempted to toss in some adult beverage, perhaps, tequila or vodka once the shrimp disappear.

Why You'll Love This Recipe

• Cold And Refreshing - Perfect for hot days and cookouts.
• Quick Grilled Shrimp - Fast cook with better flavor than boiled shrimp.
• Easy Sauce Base - V-8 brings tomato and veggie flavor in one step.
• Custom Heat Level - Jalapeño and cayenne are easy to adjust.
• Fun To Serve - Martini glasses make it look like a party snack.
• It feels fancy - There is just something about serving a shrimp cocktail that always carries a bit of "special occasion" with it. It seems like they always come out for holidays and special dinner dates. But in this case, don't wait for those times so few and far between each. Just go ahead and treat yourself. I have no doubt you deserve it.
• Perfectly spicy - The jalapenos do also add a bit of bite that is a different sort of heat than horseradish. Everyone has their own tolerance for spice, but jalapenos are very easy to dial in for what you prefer.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Lime - Bright finish and a garnish; squeeze extra in at serving for more zip.
• Shrimp (Peeled And Deveined) - Cooks fast and stays tender when you pull it right at pink; any size works, just chop larger shrimp.
• Salt - Seasons the shrimp and the sauce so everything tastes sharp.
• Garlic Powder / Granulated Garlic - Savory flavor that pairs with tomato and shrimp; either one works.
• Black Pepper - Adds a little bite and rounds out the seasoning.
• Onion - Crunch and sharpness that mellows as it chills; white onion is classic here.
• Jalapeño - Heat and fresh pepper flavor; remove seeds for mild.
• Tomato - Fresh texture and sweetness in the sauce.
• Celery Salt - Classic shrimp-cocktail flavor and a great rim option.
• Cayenne Pepper - Quick heat; add slowly if you're sensitive to spice.
• Cilantro - Fresh, herby finish; leave it out if cilantro isn't your thing.
• V-8 Vegetable Juice (5.5 oz can) - Tomato-veg base that makes the sauce fast and flavorful.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Heat The Grill: Preheat to about 400°F.
2. Season And Grill Shrimp: Toss shrimp with salt, pepper, and garlic. Grill 2-3 minutes until pink, using a grill mat if needed.
3. Chill The Shrimp: Refrigerate until cold.
4. Mix And Chill The Sauce: Combine onion, jalapeño, garlic, salt, pepper, tomato, celery salt, cayenne, cilantro, and V-8. Refrigerate to let flavors meld.
5. Chop And Serve: Chop about ⅔ of the chilled shrimp into bite-size pieces, keep the rest whole. Serve in martini glasses with sauce. Rim glasses with celery salt, cayenne, and pepper if you want, then add a lime wedge.

Try my Shrimp Fajitas!

Recipe Variations & Substitutions

If you like, you can always add in chunks of avocado or a couple of olives to add some creaminess or brininess, per your preference.

A garnish of celery stalk just adds to the flare and offers an edible addition.

If you want to get a really attractive color, then toss in some finely chopped purple or red cabbage too.

Come to think of it, you could use that giant shrimp (otherwise known as lobster) for the meat if you wanted to.

What Size Shrimp Is Best?

Since most of the shrimp is getting mixed into the sauce, really - any type and size of shrimp will do. Some love the biggest shrimp possible, where others are fine with the small and medium-sized shrimp. My preference is for fresh shrimp, but if frozen is what is handy and convenient then all good.

These shrimp cocktails are actually like a full meal, so you don't have to just consider it an appetizer either. With enough shrimp per serving to make a meal, plus the "salad in a glass" of everything else, you are all set.

So the size of the shrimp you use might also depend on whether you are serving it as an appetizer or an entre.

It might also depend on whether you want it more like soup or more like a sauce. Bigger shrimp are better if you want just sauce, or smaller if you want to take it more in the soup direction. In my opinion, smaller shrimp usually have more shrimp flavor but larger ones tend to have a nicer texture. I like both, regardless.

Recipe Tips

• Chop your ingredients to equal approximate size and thickness, except the jalapenos. You can chop those a bit smaller. 
• Keep the pith and seeds out of the jalapeno if you don't want as much heat
• Let the juice/sauce sit overnight, if possible, to really develop the flavors.
• Don't forget to enjoy the juice, sauce, soup, or whatever it is. By any other name, it is just plain tasty.
• Serve nice and chilled, if possible.
• Make sure to squeeze your lime wedge into the top of the cocktail too. It isn't just there for looks alone.

More Mexican-Inspired Recipes

If you love the flavors of Mexico, which has such a rich cultural heritage of cuisine, then I am right there with you. You can check out a bunch of suggestions here to help get the creative juices flowing.

I also can recommend these Traeger Pulled Pork Enchiladas. They are incredible and easy and a great way to use up leftover pulled pork. If you don't have a smoker, you can make them with oven-roasted or crockpot pulled pork too.

You might as well whip up a Margarita to go with this feast too.

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