I’m sharing my Mexican Prawn Cocktail with avocado and cucumber, pairing chilled shrimp, diced avocado and cucumber with lime and a tomato-herb broth for a surprising take on the classic.

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I stumbled on this twist when I wanted something that shocked dinner awake. I like the way creamy avocado and bright lime argue on your tongue, makes you want another bite.

It reads casual like a Cocktail Salad you might skip, but it hits like a Dinner Recipe Mexican with attitude. I mess up measurements all the time, but this one forgives you, and the heat and acidity keep twisting around.

If you like things a little surprising, this will pull you in before you know it.

Ingredients

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Shrimp: Lean protein, low in calories, great for muscle building, adds briny seafood flavor
Avocado: Creamy fat, lots of fiber and potassium, makes the cocktail richer and silky
Clamato or tomato juice: Provides savory tomato tang and umami, adds vitamin C, and mild sweetness
Lime juice: Bright acid gives a fresh sour punch, helps balance richness and boosts vitamin C
Cilantro: Fresh herb adds citrusy green notes, small amounts add antioxidants and aroma
Jalapeño: Adds heat and crisp flavor, contains capsaicin which may raise metabolism slightly
Red onion: Sharp bite from red onion wakes tastebuds, provides fiber and vitamin C too

Ingredient Quantities

1 lb cooked medium shrimp peeled, deveined, tails removed and coarsely chopped

2 cups Clamato juice or tomato juice

1/2 cup ketchup or extra tomato juice if you don’t want it sweet

1/3 cup fresh lime juice about 3 to 4 limes

1 ripe avocado diced

1 medium tomato seeded and diced

1/2 cup cucumber peeled and diced

1/3 cup finely chopped red onion

1/4 to 1/3 cup chopped fresh cilantro

1 jalapeño seeded and finely chopped

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 to 2 tsp hot sauce to taste

1 tbsp olive oil optional

lime wedges for serving

tortilla chips or salted tostadas for serving

How to Make this

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1. Prep everything first: coarsely chop the cooked shrimp, squeeze about 1/3 cup fresh lime juice from 3 to 4 limes and reserve a few lime wedges, dice the avocado last, seed and dice the tomato, peel and dice 1/2 cup cucumber, finely chop 1/3 cup red onion, seed and finely chop 1 jalapeño, and chop 1/4 to 1/3 cup cilantro.

2. In a large bowl whisk together 2 cups Clamato or tomato juice, 1/2 cup ketchup (or extra tomato juice if you don’t want it sweet), the 1/3 cup fresh lime juice, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 to 2 tsp hot sauce to taste; if using, whisk in 1 tbsp olive oil to round the flavors.

3. Taste the sauce and adjust: more lime if it needs brightness, more hot sauce for heat, or skip the ketchup and add extra tomato juice if it’s too sweet.

4. Add the chopped shrimp, diced tomato, cucumber, red onion, jalapeño and cilantro to the sauce and stir gently to coat everything evenly.

5. Cover and chill at least 20 to 30 minutes so the flavors marry; if you want stronger flavor chill up to an hour but not much longer or the texture starts to change.

6. Right before serving fold in the diced avocado gently so it doesn’t get mashed, taste again and correct seasoning if needed.

7. Spoon into bowls or cocktail glasses, squeeze extra lime over top, and garnish with a few cilantro leaves if you like.

8. Serve cold with tortilla chips or salted tostadas and extra lime wedges and hot sauce on the side.

Equipment Needed

1. Large mixing bowl, for whisking the sauce and tossing the shrimp
2. Measuring cups and measuring spoons, for the Clamato/tomato, ketchup, lime juice, salt etc.
3. Whisk (or a fork), to blend the sauce smooth
4. Cutting board
5. Chefs knife, sharp for chopping shrimp, tomato, jalapeño and dicing avocado
6. Citrus juicer or reamer (or even a sturdy fork), to get about 1/3 cup lime juice
7. Large spoon or rubber spatula, for gently folding the avocado in so it dont get mashed
8. Plastic wrap or a lidable container, to cover and chill while the flavors marry
9. Serving bowls or cocktail glasses plus tortilla chips or salted tostadas for serving

FAQ

Q: Can I use raw shrimp instead of cooked?

Yes, but cook and chill them first. Boil raw shrimp 2 to 3 minutes until pink and just firm, then plunge into ice water, peel and chop. If you add warm shrimp the cocktail gets soggy and tastes off, so always cool them completely.

Q: How far ahead can I make this?

You can mix the tomato/Clamato base, chopped veggies and shrimp 3 to 6 hours ahead and keep it chilled. Dont add the avocado until just before serving or it will turn brown and get mushy. Add chips or tostadas at the last minute too.

Q: How do I stop the avocado from browning?

Toss diced avocado with extra lime juice right before stirring it in. Keeping the pit in the bowl helps a little, and press plastic wrap directly on the surface to limit air. Still, expect some color change after a day.

Q: I dont have Clamato, what can I use instead?

No problem. Use plain tomato juice and add a splash of clam juice if you have it, or a little Worcestershire and extra hot sauce for that savory depth. Ketchup is optional if you like a sweeter note.

Q: How spicy will it be and can I make it milder?

It depends on the jalapeño and hot sauce. To tame it, remove the jalapeño seeds and membranes and start with 1/2 teaspoon of hot sauce, taste and add more. For more heat use the seeds or swap in serrano peppers.

Q: How long will leftovers keep in the fridge?

Eat within 1 to 2 days for best quality. The shrimp will be fine but the avocado and tomatoes lose texture and darken, so leftovers wont be as fresh as the first serving.

Mexican Shrimp Cocktail Recipe With Avocado & Lime Substitutions and Variations

Clamato or tomato juice: Use V8 or plain tomato juice plus 1 tsp Worcestershire (or a tiny splash of fish sauce) to get that savory, briny flavor, works great if you don’t have Clamato.
Ketchup: Swap for extra tomato juice or mix 2 tbsp tomato paste with 1 tbsp water and a pinch of sugar for the same sweet-tangy kick without store ketchup.
Cooked shrimp: Try cooked lump crab or bay scallops for a similar seafood bite; for a vegetarian twist use chopped hearts of palm or chickpeas.
Avocado: Replace with diced ripe mango for a creamy-sweet twist, or use diced cucumber plus 2 tbsp Greek yogurt or sour cream if you want the creaminess without the avocado.

Pro Tips

1. Chop the shrimp coarsely and add it to the sauce only after you taste and adjust the seasoning. Let it sit in the fridge for 20 to 30 minutes so the flavors marry, but not much longer or the shrimp gets rubbery and mealy. reserve a few whole shrimp for garnish so the bowl looks nicer.

2. Dice the avocado last and fold it in at the very end, right before serving. Toss the avocado with a little extra lime if you have to, that helps slow browning. Be gentle or it will turn to mush, nobody wants guacamole soup.

3. Build the sauce first and taste it before anything else goes in. Clamato or tomato juice can be pretty salty and sweet so add salt, lime and hot sauce little by little until it sings. If it seems too sweet skip more ketchup and add extra tomato juice or a splash of lime instead.

4. Keep the texture bright: seed the tomato and cucumber so the cocktail doesn’t get watered down, and soak the red onion in lime juice for a few minutes if it’s too sharp. Put extra jalapeño, hot sauce and lime wedges on the side so people can control the heat.

Mexican Shrimp Cocktail Recipe With Avocado & Lime

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Mexican Prawn Cocktail with avocado and cucumber, pairing chilled shrimp, diced avocado and cucumber with lime and a tomato-herb broth for a surprising take on the classic.

Servings

servings

Calories

291

kcal

Equipment: 1. Large mixing bowl, for whisking the sauce and tossing the shrimp
2. Measuring cups and measuring spoons, for the Clamato/tomato, ketchup, lime juice, salt etc.
3. Whisk (or a fork), to blend the sauce smooth
4. Cutting board
5. Chefs knife, sharp for chopping shrimp, tomato, jalapeño and dicing avocado
6. Citrus juicer or reamer (or even a sturdy fork), to get about 1/3 cup lime juice
7. Large spoon or rubber spatula, for gently folding the avocado in so it dont get mashed
8. Plastic wrap or a lidable container, to cover and chill while the flavors marry
9. Serving bowls or cocktail glasses plus tortilla chips or salted tostadas for serving

Ingredients

1 lb cooked medium shrimp peeled, deveined, tails removed and coarsely chopped
2 cups Clamato juice or tomato juice
1/2 cup ketchup or extra tomato juice if you don't want it sweet
1/3 cup fresh lime juice about 3 to 4 limes
1 ripe avocado diced
1 medium tomato seeded and diced
1/2 cup cucumber peeled and diced
1/3 cup finely chopped red onion
1/4 to 1/3 cup chopped fresh cilantro
1 jalapeño seeded and finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 to 2 tsp hot sauce to taste
1 tbsp olive oil optional
lime wedges for serving
tortilla chips or salted tostadas for serving

Directions

Prep everything first: coarsely chop the cooked shrimp, squeeze about 1/3 cup fresh lime juice from 3 to 4 limes and reserve a few lime wedges, dice the avocado last, seed and dice the tomato, peel and dice 1/2 cup cucumber, finely chop 1/3 cup red onion, seed and finely chop 1 jalapeño, and chop 1/4 to 1/3 cup cilantro.
In a large bowl whisk together 2 cups Clamato or tomato juice, 1/2 cup ketchup (or extra tomato juice if you don't want it sweet), the 1/3 cup fresh lime juice, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 to 2 tsp hot sauce to taste; if using, whisk in 1 tbsp olive oil to round the flavors.
Taste the sauce and adjust: more lime if it needs brightness, more hot sauce for heat, or skip the ketchup and add extra tomato juice if it's too sweet.
Add the chopped shrimp, diced tomato, cucumber, red onion, jalapeño and cilantro to the sauce and stir gently to coat everything evenly.
Cover and chill at least 20 to 30 minutes so the flavors marry; if you want stronger flavor chill up to an hour but not much longer or the texture starts to change.
Right before serving fold in the diced avocado gently so it doesn't get mashed, taste again and correct seasoning if needed.
Spoon into bowls or cocktail glasses, squeeze extra lime over top, and garnish with a few cilantro leaves if you like.
Serve cold with tortilla chips or salted tostadas and extra lime wedges and hot sauce on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.