Cocktail Recipe: This dish is packed with delicious flavors that come together perfectly! The strong tomato taste, crisp cucumber, soft and juicy shrimp, and smooth avocado make every spoonful tasty and refreshing. It’s best served cold, which makes it perfect for hot days. Add a splash of your favorite spicy hot sauce and enjoy it with crunchy tostadas or salty crackers – you’ll love the combination!
The mix of fresh diced vegetables adds a burst of flavor and texture. You don’t just get one plain taste – every bite brings something different. And since this is served chilled, it feels light, fresh, and just right when you want something flavorful but not too heavy.
Key Ingredients in Mexican Shrimp Cocktail
This recipe uses simple ingredients that create a big flavor. First is Original V8 Vegetable Juice – this juice is already full of taste and works great as the savory base of the cocktail. Then comes ketchup, which gives a bit of sweetness that boosts the tomato flavor even more.
Maggi seasoning is added for its deep umami flavor – kind of smoky, salty, and strong – it gives the dish that extra layer of richness. White onion is used instead of regular red onion because it has a milder, sweeter taste that blends well with the tomato and doesn’t overpower the dish. These two together – the tomato and onion – are a tasty team that you’ll love.
How to Make Mexican Shrimp Cocktail
To start, you need to cook the shrimp. In a large pot, bring water to a boil along with a whole white onion (cut in half), a few garlic cloves, and some kosher salt. Once it’s boiling, add in the raw, extra-large shrimp (don’t peel them yet). Boil them until they turn pink and are just cooked through.
Once they’re done, use a slotted spoon to remove them and place them in a large bowl to cool down a bit. Keep the water you boiled them in – it’s going to be used later.
Next, peel the shrimp but leave the tails on (it looks nice when serving). Put the shrimp shells back into the same pot of cooking liquid and bring it back to a boil. Let it simmer for another 5 minutes. This creates a flavorful shrimp stock. After that, strain it and let it cool to room temperature.
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Now it’s time to make the cocktail base. Take the remaining diced white onion and place it in a big mixing bowl. Add the V8 vegetable juice, ketchup, diced cucumber, chopped tomato, fresh cilantro, finely chopped jalapeños, lemon juice, and Maggi seasoning. Mix everything well.
Add the cooked shrimp and the cooled shrimp stock into the bowl and stir everything together. Taste it – if you think it needs more salt or pepper, go ahead and add to your liking. Then cover the bowl and refrigerate it for a while to chill it properly.
When it’s cold and ready to serve, dish it out and enjoy with some spicy Mexican hot sauce, fresh diced avocado, tostadas, or saltine crackers – whatever you prefer. It’s a fun, cool, and spicy snack!
Helpful Swaps
If you’re short on time, you can use already cooked shrimp instead of raw ones. The flavor might be a little less rich, but it still works great for a quicker version.
If you don’t have Maggi seasoning, you can replace it with Worcestershire sauce – it gives a similar savory depth and is often found in most kitchens.
Storage and Make-Ahead Tips
You can make this dish up to a day in advance. Just keep in mind that the veggies might not stay as crisp the longer they sit. Store leftovers in a sealed container in the fridge and eat within 2 days for the best taste and texture. It’s always best when eaten fresh, but still good the next day!
This Mexican shrimp cocktail is one of those dishes that checks all the boxes – it’s cool, spicy, colorful, and satisfying. Whether you’re looking for a light meal, a party starter, or just something different, this is a recipe you’ll want to keep in your back pocket. With bold flavors and fresh ingredients, it’s a dish that everyone will enjoy!