Ingredients (Serves 4–6)

For the shrimp:

  • 1 lb (450 g) raw shrimp, peeled and deveined
  • 1/2 onion
  • 2 garlic cloves
  • 1 tsp salt
  • Water (for boiling)

For the cocktail base:

  • 2 cups tomato juice or vegetable juice (like Clamato)
  • 1/2 cup ketchup
  • 1/4 cup fresh lime juice (about 3–4 limes)
  • 1–2 tbsp hot sauce (adjust to taste)
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste

Fresh mix-ins:

  • 1 cup diced tomatoes
  • 1/2 cup finely chopped red onion
  • 1 cup diced cucumber (peeled and seeded if desired)
  • 1 jalapeño, finely chopped (optional for heat)
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced

👩‍🍳 Instructions

1. Cook the shrimp

In a medium pot, bring water to a boil with onion, garlic, and salt. Add shrimp and cook for 2–3 minutes until pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

Immediately transfer shrimp to an ice bath (a bowl of ice water) to stop the cooking process. Once cooled, drain and chop into bite-sized pieces if desired.

2. Prepare the cocktail sauce

In a large mixing bowl, combine:

  • Tomato juice
  • Ketchup
  • Fresh lime juice
  • Hot sauce
  • Worcestershire sauce

Mix well until smooth. Taste and adjust seasoning with salt, pepper, or more lime juice if needed. The flavor should be tangy, slightly sweet, and mildly spicy.

3. Add the fresh ingredients

Stir in:

  • Diced tomatoes
  • Red onion
  • Cucumber
  • Jalapeño
  • Cilantro

Mix until everything is evenly coated in the sauce.

4. Combine shrimp and chill

Add the cooked shrimp to the mixture and gently stir. Cover and refrigerate for at least 30 minutes to 1 hour to allow flavors to meld together.

5. Finish and serve

Just before serving, gently fold in diced avocado for a creamy texture.

Serve chilled in glasses or bowls, garnished with extra cilantro or lime wedges. Pair with:

  • Saltine crackers
  • Tortilla chips
  • Tostadas

🍽️ Serving Tips

  • Serve in chilled glasses for an authentic presentation
  • Add extra hot sauce on top for spice lovers
  • A drizzle of olive oil can enhance richness
  • For a more filling version, add diced cooked octopus or crab

❓ Q&A

❓ Can I use pre-cooked shrimp?

Yes, but fresh-cooked shrimp gives better flavor. If using pre-cooked, rinse and chop before adding.

❓ What is the best juice to use?

Clamato (tomato-clam juice) is traditional and adds depth, but regular tomato juice works well too.

❓ How spicy is this dish?

It’s mildly spicy by default. You can increase heat with more jalapeño or hot sauce, or keep it mild by reducing both.

❓ Can I make it ahead of time?

Yes! Prepare it up to 1 day in advance, but add avocado just before serving to prevent browning.

❓ How long does it last?

Store in an airtight container in the fridge for up to 2 days. Seafood is best enjoyed fresh.

❓ Can I make it keto or low-carb?

Yes—just reduce or skip the ketchup and use a low-sugar tomato juice.

❓ What can I substitute for cilantro?

If you don’t like cilantro, try fresh parsley, though the flavor will be different.

❓ Can I add other seafood?

Absolutely! Popular additions include: