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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Chef Adriana Martin
This Mexican Shrimp Cocktail is a perfect appetizer to start a special dinner with a glass of chilled Sutter Home Chardonnay wine to uncork the moments. The main ingredients for this cocktail is fresh seafood and a tomato cocktail sauce made with cold orange soda (which I am replacing with fresh orange juice), tomato ketchup, hot sauce, lime juice and spices. Then topped with avocado and pico de gallo salsa and served with saltines.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine Mexican Cuisine
Servings 6 servings


  • 1 pound of cooked peeled and deveined shrimps
  • 2 cups of fresh pico de gallo
  • 1 cup of ketchup
  • 1 cup of orange juice
  • 1/3 cup of lime juice
  • 1 tablespoon of hot sauce
  • 1 tablespoon of olive oil
  • 1 tablespoon of sazon latino (cumin salt, oregano and pepper)
  • 1 in avocado cutslices
  • 1 cup of aurugula leafs
  • Saltines


  • Combine the shrimps with the pico de gallo in a bowl and refrigerate.
  • Make the Mexican cocktail sauce mixing the ketchup, the orange and lime juice, the hot sauce, the sazon latino and the olive oil. Use a whisk to incorporate all ingredients together.
  • In a nice cocktail cup add the shrimps with the pico de gallo and then top with the Mexican cocktail sauce.
  • Garnish with avocado slices, arugula and saltines.
  • Pair this appetizer with Sutter Home Chardonnay and enjoy!
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