Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Absolutely perfect! I will be making this again for sure. I doubled the recipe and it was gone so fast, it was better than the restaurant that we normally eat at. My daughter said “Best shes ever Had” I recomend all fresh ingredients.
Pretty good, but one lime is not enough for the whole thing. Best to have extra lime on hand and season to taste in your glass. And no decent Mexican would think of using Tabasco. Use Tapatio (or better yet Salsa Yaqui if you can find it, comes in a large bottle like Sriracha does). And for extra flavor, clamato works great!
Real Mexican shrimp cocktail has Clamato…
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.