Mexican Shrimp Cocktail Recipe with Avocado & Lime

Welcome, food lovers! Today, we’re diving into a fresh and flavorful dish that combines the best of Mexican cuisine with a seafood twist – Mexican Shrimp Cocktail. Known for its refreshing taste and zesty flavors, this dish is the perfect addition to any summer gathering or family dinner. Not only is it easy to make, but it also packs a punch with the combination of shrimp, avocado, and vibrant vegetables. Let’s explore this delightful recipe and bring some authentic Mexican flavors to your table!

Introduction

Mexican Shrimp Cocktail, or Cóctel de Camarones, is a beloved dish across Mexico, offering a perfect balance of fresh ingredients and bold flavors. This dish is often enjoyed as an appetizer or a light meal, especially during the warm months. What makes this shrimp cocktail unique is the refreshing combination of shrimp, tomato juice, lime, and avocado—ingredients that highlight the vibrant flavors of Mexican cuisine. The addition of cilantro, jalapeño, and fresh lime juice makes this a must-try for seafood lovers and fans of Mexican dishes alike.

This recipe is also highly adaptable—whether you’re serving it as a casual appetizer or a gourmet starter, it’s bound to impress. Let’s explore the steps and tips to creating the perfect Mexican Shrimp Cocktail with Avocado.

Ingredients for Zesty Mexican Shrimp Cocktail with Avocado

Here’s everything you need to make a delicious Mexican Shrimp Cocktail. These ingredients combine to give you a dish that’s both fresh and flavorful, perfect for any occasion.

Ingredients:

• • 1 lb cooked shrimp, peeled and deveined
  • 2 ripe avocados, diced

• • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup tomato, diced

• • 1 jalapeño, minced (optional for extra spice)
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 cups tomato juice

• • 1/2 cup lime juice (freshly squeezed for best results)
  • 2 tbsp hot sauce (optional, depending on your spice preference)
  • Salt and pepper to taste

• Lime wedges and cilantro sprigs for garnish