Mexican Shrimp Cocktail, Perfect For A Party!

Welcome to the 346th Metamorphosis Monday!

For this week’s Met Monday, I’m super excited to share an awesome recipe from my friend, Linda. I am so making this the next time I have friends over for a night on the porch. This is one of those recipes that not only taste delicious but it looks impressive when you serve it, too!

To make this recipe, Mexican Shrimp Cocktail, these are the ingredients you’ll need. No need to write it all down because I’ve included a printable version of the recipe at the end of this post.

Mexican Shrimp Cocktail Recipe 01

 

Thanks so much to Linda for taking the time to share her awesome recipe. I’ll let her take it from here as she explains exactly how she makes it.

Linda’s Instructions:

Cut stems off jalapeno peppers, slice in half and remove seeds and membrane. If you want to add heat, then leave some of the seeds intact.

Mexican Shrimp Cocktail Recipe 02

 

Use a food chopper to finely dice peppers. Add to mixing bowl.

Mexican Shrimp Cocktail Recipe 03

 

Peel outside layer from 1/4 of a large purple onion. Slice onion and use food chopper to finely dice. Add to mixing bowl.

Mexican Shrimp Cocktail Recipe 04

 

Peel 3-5 garlic cloves (if you really like garlic, like me, add additional cloves) and use food chopper to finely dice. Tip: Any extra cloves can be stored in olive oil in your refrigerator for weeks.

Mexican Shrimp Cocktail Recipe 05

 

Rinse grape tomatoes and slice each tomato into 4 or 6 pieces. Drain off excess juice before adding to mixing bowl.

Mexican Shrimp Cocktail Recipe 06

 

Add black pepper to mixing bowl.  Stir into the ingredients in the bowl.

Mexican Shrimp Cocktail Recipe 07

 

Roll limes on counter, pressing hard with your hands, to release juice in each lime. Cut limes in half and render juice. Add to mixed ingredients. If limes are extremely juicy, you may not need all of both limes. Do a taste test after adding juice from first lime then add more lime juice as needed.

Mexican Shrimp Cocktail Recipe 08

 

Cut avocados into quarters, peel, and dice, leaving 1/4 of one avocado to slice for garnish. Stir diced avocados into mixture.

Mexican Shrimp Cocktail Recipe 09

 

Add both bottles of Louisiana cocktail sauce to mixture and stir well. Try to get all of the sauce from each bottle but do NOT add water to bottle to thin out remaining sauce. Add Tabasco sauce if you choose. Stir into mixture.

Mexican Shrimp Cocktail Recipe 10

 

Rinse and pat dry the cilantro. Pull as many leaves from the stems as you can. Use kitchen scissors to cut cilantro. Reserve 1-2 tbsp for garnish.

Mexican Shrimp Cocktail Recipe 15

 

 

Add cilantro to mixture and mix thoroughly.

Mexican Shrimp Cocktail Recipe 16

Be sure to place the thawed shrimp between paper towels to remove as much moisture as possible, but do not press down to hard on shrimp.

Mexican Shrimp Cocktail Recipe 12

 

If you cooked raw shrimp, it also needs to be patted down with paper towels. Excess water in shrimp will thin out the cocktail sauce.

Mexican Shrimp Cocktail Recipe 13

 

Refrigerate the mixture for at least 2 hours before serving.

Mexican Shrimp Cocktail Recipe 14

 

Spoon mixture into individual margarita glasses, top with a couple of slices of avocado and cilantro.  Serve with tortilla chips.

Mexican Shrimp Cocktail Recipe 17

 

This shrimp cocktail mixture will keep in your refrigerator for up to 3 days. Be sure to store in an air tight container. Mixture will thin out the longer it is stored as any remaining moisture in the shrimp mixes with the sauce. The lime juice keeps the avocado from turning dark.

Mexican Shrimp Cocktail Recipe 19

 

See what I mean! It’s looks as impressive as it tastes! Imagine the look on your family and friends’ faces when they see this dish awaiting them! I gotta make this! If you beat me to it and try this recipe before I do, be sure and email me and let me know how it came out.

Mexican Shrimp Cocktail Recipe 18

 

Thanks again to Linda for sharing this wonderful recipe. It would be so perfect to serve at a dinner party or really any special occasion when you’re entertaining.

If you have any questions, leave those for Linda in the comments below and I’m sure she’ll be happy to answer them.

You’ll find a printable recipe below.

Mexican Shrimp Cocktail
Cuisine: Appetizer
Author: Linda (on Between Naps On The Porch)
Prep time:
Total time:
Serves: 4+6
Ingredients
  • 1 10 oz cooked shrimp (31-40 pieces) or same amount raw shrimp, cooked, cooled
  • 1-2 jalapeno peppers
  • 1/4 large purple onion
  • 3-5 garlic cloves
  • 1 10 oz carton grape tomatoes
  • 1/8 tsp coarse ground black pepper
  • 2 medium limes
  • 2 medium avocados
  • 4-5 dashes Tobasco sauce – optional
  • 2 bottles Louisiana cocktail sauce (Blackwell Crosse cocktail sauce can be substituted)
  • 1 bunch cilantro
Instructions
  1. Cut stems off jalapeno peppers, slice in half and remove seeds and membrane. If you want to add heat, then leave some of the seeds intact.
  2. Use a food chopper to finely dice peppers. Add to mixing bowl.
  3. Peel outside layer from 1/4 of a large purple onion. Slice onion and use food chopper to finely dice. Add to mixing bowl.
  4. Peel 3-5 garlic cloves (if you really like garlic, like me, add additional cloves) and use food chopper to finely dice. Any extra cloves can be stored in olive oil in your refrigerator for weeks.
  5. Rinse grape tomatoes and slice each tomato into 4 or 6 pieces. Drain off excess juice before adding to mixing bowl.
  6. Add black pepper to mixing bowl. Stir into the ingredients in the bowl.
  7. Roll limes on counter, pressing hard with your hands, to release juice in each lime. Cut limes in half and render juice. Add to mixed ingredients. If limes are extremely juicy, you may not need all of both limes. Do a taste test after adding juice from first lime then add more lime juice as needed.
  8. Cut avocados into quarters, peel, and dice, leaving 1/4 of one avocado to slice for garnish. Stir diced avocados into mixture.
  9. Add both bottles of Louisiana cocktail sauce to mixture and stir well. Try to get all of the sauce from each bottle but do NOT add water to bottle to thin out remaining sauce. Add Tobasco sauce if you choose. Stir into mixture.
  10. Rinse and pat dry the cilantro. Pull as many leaves from the stems as you can. Use kitchen scissors to cut cilantro. Reserve 1-2 tbsp for garnish. Add cilantro to mixture and mix thoroughly.
  11. Be sure to place the thawed shrimp between paper towels to remove as much moisture as possible but do not press down to hard on shrimp. If you cooked raw shrimp, it also needs to be patted down with paper towels. Excess water in shrimp will thin out the cocktail sauce.
  12. Refrigerate the mixture for at least 2 hours before serving. Spoon mixture into individual margarita glasses, top with a couple of slices of avocado and cilantro. Serve with tortilla chips.
  13. This shrimp cocktail mixture will keep in your refrigerator for up to 3 days. Be sure to store in an air tight container. Mixture will thin out the longer it is stored as any remaining moisture in the shrimp mixes with the sauce. The lime juice keeps the avocado from turning dark.
Notes
This recipe serves 4-6.

 

Looking forward to all the fabulous Before and Afters for this Met Monday!

Metamorphosis MondayMet Monday

 

If you are participating in Metamorphosis Monday, please link up using the “permalink” to your MM post and not your general blog address. To get your permalink, click on your post name, then just copy and paste the address that shows up in the address bar at the top of your blog, into the “url” box for InLinkz.

In order to link up, you’ll need to include a link in your MM post back to the party so the other participants will have an opportunity to receive visits from your wonderful blog readers.

Please observe these few rules:

Only link up Before and After posts that are home, gardening, crafting, painting, sewing, cooking, DIY related.

Do not link up if you’re doing so to promote a website or product.

Do not link up a post that was just linked last week since a lot of readers will have already seen that post.




 Never miss a Between Naps on the Porch post! 

*Subscribe to have updates delivered to your Inbox. 



Comments

  1. Hi- I’ve made this for years but never knew it was called, “Mexican Shrimp Cocktail.” Family and friends love it because it’s delicious! You’re right, it’s easy to make and it still makes a nice presentation. 🙂

  2. Your Mexican Shrimp Cocktail looks delicious Susan, I’m pinning to my Olé board! Wishing a safe travels and wonderful trip and I look forward to being an armchair traveler with you 🙂

  3. Hi Susan. Yum, this looks as good as it sounds. I will definitely give it a try. Thanks for sharing and for hosting. Hope you have a great week.

  4. Thanks so much for the party!!

    Hugs,
    Deb

  5. Yummo to the shrimp cocktail recipe – thank you Linda. And thank you, Susan, for another week of Met Monday! Have a super week.
    Rita

  6. pam ~ crumpety cottage says:

    Mmm … that looks delicious. I love all of those ingredients and usually have them on hand. And the presentation is excellent. Yummy. Thanks, Linda. 😀 (You too, Susan.) 😛

  7. Susan, that looks delicious! I’m going to have to try that soon! Have a wonderful trip!
    love and blessings~

  8. Mmmm, the shrimp dish looks delicious! I made something similar yesterday, but without the shrimp – and accidentally mixed up the salt with the sugar. What NOT to do in the kitchen!

  9. that’s the way to start a party Susan! Safe travels~

  10. Love spicy dishes, will have to give this one a try, pinning for later! And thanks for hosting.

  11. OMG….the pictures turned out really good. I am impressed with myself! LOL Thanks for posting the recipe. I hope everyone enjoys making it. I have become addicted to the stuff and make it at least 2-3 times a month! Happy eating everyone!!

  12. Linda’s shrimp cocktail looks DIVINE! A definite pin! Thank you so much for hosting, Susan!

  13. Susan…perfect recipe for Debate Night guests. Enjoy your trip!!! Anne

  14. That sure looks yummy Linda! Thanks for the party! I hope you are having a ball Susan!

  15. Boy, does that sound delicious!!! I will definitely be making this next time I have guests over! Thanks again for hosting, Susan!

  16. That looks really yummy, Susan! Thanks to Linda for sharing her recipoe! Hugs…Debbie

  17. I am so making this recipe! I just had 10 pounds of fresh wild Texas Gulf Coast shrimp delivered to my backdoor. One of the perks of living so close to the gulf. Always looking for new recipes to use up all the yummy shrimp. Thank you!

    Big Texas Hugs,
    Susan and Bentley

  18. This sounds so good. I would love to try it. I hope you have a wonderful and safe journey to Africa. Be Safe and have loads of fun!

  19. Thanks for sharing this recipe, Susan — looks delish!! You must be over-the-moon excited about leaving tomorrow. 🙂 I hope you have a great trip — it will be an adventure for sure. Wishing you safe travels and looking forward to reading about your trip!

    Hugs,

    Denise

  20. Yum! I love all of the ingredients in this recipe, so I know I’ll like it. Definitely a keeper, and I love her presentation in the margarita glass. Thanks so much for sharing this, Susan and Linda.

  21. Thanks for the recipe. It looks and sound delicious. Have a wonderful and fun trip to Africa! Be save! I can’t wait to see the pictures you post.

  22. This looks yummy!! Thanks for posting, I know you are crazy busy getting ready for your trip. Wishing you a great time and praying you stay safe and healthy!!! xoxoxo….

  23. Gosh…that would be perfect for a day like today…lounging on the boathouse deck….yum!!! franki

  24. Suzan, The shrimp cocktail sounds delicious Thanks for hosting.
    Hugs
    Sherry

  25. bobbi duncan says:

    Unfortunately, I’ve developed an allergy to what I love best…all seafood! However, my guests will love you for this recipe which others tout as being delicious. Wishing you a safe and marvelous trip, Susan! Eagerly awaiting all your pictures. Hugs!

  26. So glad you gave us this recipe, Linda! I like to order this in restaurants but I’ve never tried it at home. Thanks for sharing it, Susan, and I hope you have the time of your life on your trip!

  27. Cyndi Raines says:

    I will be trying this one for sure. You are just hours away now from your big adventure. Will be praying for you and can’t wait to read all about it. God speed.

  28. I make one very similar except for the jalapeño I just don’t like. Thanks for sharing the recipe.
    Thank you for the party dear Susan.
    FABBY

  29. I think this recipe would get even better the longer it sat. This looks so good! Great for football season as well as tailgating. Yes I pinned this and will be making it Sunday.

I'd love to hear from you! Please leave a comment!

*