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.
We have temporarily closed the retail store but we will continue to operate through online, phone and email orders. Thank you for your business and support. Curbside pick-up and delivery available. To place an order: 519-880-1555 ext 3 giftbaskets@danashortt.caORDER ONLINE
+ +