Mexican Shrimp Cocktail

Creamy, zesty, and packed with fresh, briny shrimp, this Mexican Shrimp Cocktail is a bright and satisfying appetizer that doubles as a light meal.

No ratings yet

Print Pin

Course: Appetizer

Cuisine: Mexican

Keyword: Easy, Seafood

Prep Time: 10

Cook Time: 5

Total Time: 1 15

Servings: servings

Calories: 250kcal

1 pound medium shrimp, raw or cooked If using raw shrimp, they need to be cooked.
1 teaspoon kosher salt
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeño, minced Remove seeds for milder heat.

Prepare the shrimp. If using raw shrimp: bring a large pot of salted water to a boil. Add the shrimp and cook for 2 to 3 minutes, until pink and just cooked through. Immediately drain and transfer the shrimp to an ice bath or a bowl of cold water to stop the cooking. Once cool, drain and pat dry. If using cooked shrimp, chop into bite-sized pieces and set aside.
Chop the vegetables. Finely chop 1 cup red onion, peel and dice 1 cup cucumber, chop 1/2 cup celery, and mince 1 jalapeño (remove seeds for milder heat). Combine these in a large mixing bowl.
Season. Add 1 teaspoon kosher salt to the vegetables and mix gently. Adjust salt to taste if desired.
Combine shrimp and veggies. Add the prepared shrimp to the bowl with the vegetables. Stir gently to combine so shrimp are evenly distributed.
Chill to meld flavors. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour. This resting time allows the flavors to marry and the vegetables to soften slightly.
Serve. Spoon the chilled shrimp cocktail into individual bowls or glasses. Optionally top with sliced avocado and an extra wedge of lime for squeezing. Serve immediately and enjoy.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing as the vegetables will lose texture.