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Mexican Spicy Shrimp Cocktail

Store-bought cooked shrimp are the hack in this easy, no-cook seafood appetizer. It comes together in one bowl with fresh avocado, tomatoes, and lime juice.

Serves 4
Ready in 10 mins
Prep time 10 mins
229 calories per serving


> 1 (16 oz) pkg frozen extra-large cooked shrimp, thawed
> 1/2 cup ketchup
> 1 tbsp hot sauce, or more if desired
> 2 tbsp clam juice or water
> 2 tbsp fresh lime juice
> 2 plum tomatoes, chopped
> 1 stalk celery, chopped
> 1/2 English cucumber, diced
> 1/3 cup finely diced red onion
> 1 ripe avocado, diced
> 2 tbsp chopped cilantro
> Saltine crackers, for serving


Remove the tails from the shrimp and chop shrimp into bite-size pieces.
In a large bowl, stir together the ketchup, hot sauce, clam juice, lime juice, tomatoes, celery, cucumber, red onion, avocado, and cilantro. Season with salt and pepper. Add more hot sauce to taste, if desired. Gently stir in shrimp. Divide among 4 bowls or glasses and serve with the crackers.

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