Mexican-Inspired Shrimp Cocktail (Quick & Refreshing!)

There’s something nostalgic and incredibly satisfying about a cold shrimp cocktail on a warm day. It’s the kind of dish that reminds me of backyard parties, poolside snacks, and carefree summer afternoons.

Growing up, I always thought shrimp cocktail was a fancy appetizer you only got at restaurants—but once I realized how easy it was to make at home (with just a few fresh ingredients), I never looked back.

This super simple shrimp cocktail recipe is packed with flavor and comes together in minutes. You don’t need any special tools or even a stove. It’s light, refreshing, and perfect for entertaining or a quick lunch when you want something cool and satisfying.

The best part? Everything gets mixed in one big bowl, and the ingredients are easy to find and affordable—especially during summer when cucumbers, tomatoes, and herbs are at their peak. It’s a no-fuss dish that looks and tastes like you spent way more time on it than you actually did.

Why You’ll Love This Shrimp Cocktail

This shrimp cocktail isn’t the kind served with just cold shrimp and a tiny cup of cocktail sauce. It’s more like a Mexican-style shrimp cocktail—a refreshing mix of shrimp, veggies, and citrusy broth that’s bursting with bright flavors and fresh textures. It’s served cold and is the perfect combination of tangy, savory, and slightly sweet, with a little heat if you choose to add hot sauce.

Here’s why you’ll want to make this again and again:

• No cooking required – Just mix and chill!
• Fresh and hydrating – Cucumber, tomatoes, and avocado add texture and coolness.
• Versatile and forgiving – Don’t have red onion? Use green. Don’t like spicy? Skip the Tapatío.
• Ready in 10 minutes – Ideal for last-minute get-togethers or a solo lunch on the patio.

Ingredients You’ll Need

Let’s walk through what you’ll need to make this simple shrimp cocktail. Most of these are fresh staples you may already have on hand during the summer months.

• 1 pound cooked shrimp – Tail-off works best here for easy eating. If using frozen, thaw and pat dry first.
• 1 cup diced tomatoes – Adds sweetness and juiciness.
• 2 cups diced cucumber – Crisp and refreshing.
• ½ cup diced red onion – A touch of sharpness to balance the sweet tomato and ketchup.
• ¾ cup chopped cilantro – Herbaceous and bright.
• ¾ cup ketchup – The base for the tangy cocktail-style broth.
• 2 cups cold water – Helps thin out the ketchup and brings the flavors together.
• Juice of ½ lemon – Adds brightness and zing.
• 1 avocado, cubed – Creamy and cooling.
• ½ tablespoon Tapatío (optional) – Add more or less depending on your heat preference.
• Salt and pepper to taste – Essential for balance.

How to Make It (Step-by-Step)

This shrimp cocktail couldn’t be easier to put together. It’s a one-bowl recipe that just requires a little chopping and mixing. Here’s how to do it:

Chill and serve:
You can enjoy it immediately, or chill it in the fridge for 30 minutes to let the flavors meld. Serve in small bowls, cups, or even cocktail glasses.

Start with the base:
In a large mixing bowl, combine the ketchup and cold water. Whisk until the ketchup is fully dissolved into the water to form a thin, smooth broth.

Add the seasoning:
Squeeze in the juice of half a lemon, and season with salt and pepper to taste. If using Tapatío or another hot sauce, stir it in now so it fully blends into the liquid.

Mix in the vegetables and shrimp:
Gently stir in the shrimp, tomatoes, cucumber, red onion, and chopped cilantro. Stir slowly to evenly coat everything with the broth.

Add the avocado last:
Carefully fold in the diced avocado at the end to avoid mashing it. This helps maintain its creamy texture and visual appeal.

How to Serve Shrimp Cocktail

There are so many fun ways to serve this dish. Here are a few of my favorites:

• In individual glasses for a more elegant presentation—perfect for brunches or outdoor parties.
• In a large bowl with a side of saltine crackers or tortilla chips for scooping.
• As a light lunch or snack, especially when it’s too hot to cook.

If you’re hosting a summer get-together, this is an ideal starter. It’s refreshing, colorful, and makes the table look festive without requiring much effort.

Tips and Variations

This recipe is as flexible as it is flavorful. Here are some easy ways to customize it:

• Don’t love cilantro? Swap it with flat-leaf parsley for a milder flavor.
• Want it tangier? Add a splash of lime juice or a bit of tomato juice for more bite.
• Add crunch: Toss in diced celery or radish for extra texture.
• Make it heartier: Add chopped hard-boiled egg or a handful of cooked corn kernels.
• Want more heat? Use more hot sauce or stir in a finely diced jalapeño.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, absolutely. Just make sure the shrimp is fully thawed and patted dry to avoid watering down the mixture.

How long does this keep?
This shrimp cocktail is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 24 hours. The avocado may brown slightly, but it will still taste delicious.

Can I make it ahead of time?
Yes! You can mix everything except the avocado and shrimp a few hours ahead. Add those just before serving to keep everything fresh and vibrant.

Super Simple Shrimp Cocktail
Fresh, fast, and perfect for warm weather entertaining or a light lunch.

Ingredients:

• 1 lb cooked shrimp (tail-off)
• 1 cup diced tomatoes
• 2 cups diced cucumber
• ½ cup diced red onion
• ¾ cup chopped cilantro
• ¾ cup ketchup
• 2 cups cold water
• Juice of ½ lemon
• 1 avocado, diced
• ½ tbsp Tapatío (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together ketchup and water until smooth.
2. Add lemon juice, Tapatío (if using), salt, and pepper.
3. Stir in tomatoes, cucumber, red onion, cilantro, and shrimp.
4. Gently fold in the diced avocado last.
5. Chill and serve with crackers or chips.

Whether you’re planning a summer lunch, hosting friends, or just want something easy and delicious, this shrimp cocktail is a total win. It’s the kind of dish that looks impressive but takes almost no time to prepare—and it always gets compliments.

Try it out and let me know how it goes! I’d love to hear if you made any tweaks or added your own twist. And if you’re on Pinterest, don’t forget to pin this recipe to your “Summer Favorites” or “Easy Appetizers” board for later.