Mexican Shrimp Cocktail – Dana Shortt Gourmet

Mexican Shrimp Cocktail

Recipe adapted from Tina Roberts “Two Sisters Cookbook”

Mexican Shrimp Cocktail


for sauce:

2 cloves garlic, minced

1/3 cup red onions, finely chopped

1/4 cup cilantro, finely chopped (can substitute 1/3 cup chopped basil if you don’t like cilantro)

1 1/2 cup clamato juice

1/4 cup ketchup

1/4 cup horseradish

2 Tbsp salsa

2 ripe but firm avocados, diced


for shrimp:

2 lbs. shrimp. 31/40 size, peeled deveined, tails removed

3 Tbsp DSG+G Persian Lime olive oil

1 tsp salt

1/2 tsp pepper

Multigrain tortilla chips or scoops for serving


  1. Combine sauce ingredients in a large bowl. Cover bowl and chill in fridge for a few hours.
  2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Place shrimp on a baking sheet, toss with olive oil and salt and pepper. Bake shrimp for 4 minutes, turn, bake for another 2-3 minutes or until shrimp are pink and cooked. Remove from oven and let shrimp cool. Chop shrimp into 3/4″ pieces (note – if using small size shrimp, leave whole).
  3. Add shrimp to sauce mixture 30-60 minutes before serving. Return to fridge.
  4. Serve shrimp in individual glasses or bowls with tortilla scoops on the side for serving.