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5 from 4 votes

Mexican Shrimp Cocktail

Prep Time45 mins
Total Time45 mins
Cuisine: Appetizer
Servings: 4 +6
Author: Linda (on Between Naps On The Porch)


  • 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


  • 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.
  • Use a food chopper to finely dice peppers. Add to mixing bowl.
  • Peel outside layer from 1/4 of a large purple onion. Slice onion and use food chopper to finely dice. Add to mixing bowl.
  • 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.
  • Rinse grape tomatoes and slice each tomato into 4 or 6 pieces. Drain off excess juice before adding to mixing bowl.
  • Add black pepper to mixing bowl. Stir into the ingredients in the bowl.
  • 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.
  • Cut avocados into quarters, peel, and dice, leaving 1/4 of one avocado to slice for garnish. Stir diced avocados into mixture.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


This recipe serves 4-6.