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This was the best looking recipe to remind me of my Rocky Point fave!! Was so apprehensive of the ketchup and hid it from my diners. So after I chopped and minced everything, I put in the ketchup and chilled the bowl in the fridge right away. Asked them if they noticed any ketchup about an hour after we all ate seconds, and they all said no! Also they said not to skip it either that it was so perfect.
This recipe is deserves 10 stars!!I used a 28 oz can of toms and minced one serrano vs using 15 oz can and a jala.It came out better than my fave spot in puerto penasco!!!
I’m going to try this. Yummy.
This recipe is the best. I’ve been making it for years now.
I’ve made this recipe several times and my husband and I absolutely love it. I double the recipe so that we can eat a couple of meals off of it.
My husband & I love this shrimp cocktail recipe!!! I double or triple it for parties and everyone loves it!
2nd time I’ve made this and it’s amazing
Does anyone know approximately how many calories a serving has?
Hi, Yanet! Emma here, managing editor for Simply Recipes. I’d recommend plugging the ingredients into a nutrition calculator like this one to determine the calories. Hope this helps!
I’ll be adding this dish on Saturday, 10/21 for my Mexican birthday bash. I’ll use wild WA frozen shrimp and incorporate water from thawing; Tapatio, peeled organic Roma tomatoes (I boil for one minute then ice water-cuts the acid too) celery with leaves! english cucumber, roasted jalepenos, cilantro with young stems, red onion (I soak in water then dry), avo, splash of clamata & pink hyacinth salt. Wish me luck! Having 50 people.
Don’t use fresh farm shrimp!
Amazing. My husband loved it. Definitely a keeper to make many more times. Thanks for the great recipe!
The best! Thank you for sharing this amazing recipe!!!!
Took me straight to BAJA!!! OMG, love, love love this!
I use Clamato and a little ketchup! Instead of the shrimp water :)
HI Elise, I’m wondering if I can combine all ingredients (with the exception of shrimp and avocado) one day ahead of time, then mix in the shrimp and avocado right before serving? I’m making this for a crowd… serving in 5 oz cups at a happy hour.
Hi Mary, great question. I’m thinking that the acid in the lime juice and tomatoes will be fine with the onions (they’ll pickle them a bit) but would probably make the cucumbers a bit limp. But you don’t really know until you try it. If you do, please let us know how it turns out for you!
Making this again…and then again….and again…..
I haven’t tried this recipe yet (but it’s definitely on my list), but I’m thinking that perhaps a spicy bloody Mary mix might be good as part of the liquid.
Thanks Elise. I’ll be trying it tonight. I’m doubling up the recipe and just use 1 pound of crab instead. I’ll let you know how it turns out. Thanks for making it a little easier for a guy to look like he knows what he’s doing in the kitchen.
Hey Elise, how do you think this dish would taste if I added some crab to it? And how much would you recommend to use with the 1 pound of shrimp?
Hi Robert, I think it would be great with crab. Your guess is as good as mine as to the amount!
Is it recommended to make a day early? Would it be more flavorful or soggy and unattractive?
Hi Monica, I think you can get away with a day early but not more than that, otherwise the shrimp starts to taste a little too fishy.