Mexican Shrimp Cocktail

🦐 Mango Mexican Shrimp Cocktail (No Avocado)

Ingredients

1 lb (450 g) shrimp (peeled & deveined)

1 cup ketchup

1/2 cup fresh lime juice (4–5 limes)

1/2 cup Clamato (or tomato juice)

1/4 cup finely chopped red onion

1 cup diced tomatoes

1/2 cup diced cucumber

1 jalapeño or serrano, finely chopped (optional)

1/4 cup chopped cilantro

1–2 tsp hot sauce

1 cup ripe mango, diced small

Salt & pepper to taste

Instructions

1. Cook the shrimp

Boil in salted water for 2–3 minutes until pink.

Ice bath immediately, then chop if large.

2. Make the base

Mix ketchup, lime juice, Clamato, and hot sauce.

Taste—it should be tangy, slightly sweet, and zesty.

3. Build the cocktail

Add shrimp, onion, tomatoes, cucumber, chili, cilantro, and mango.

Mix gently.

4. Chill

Refrigerate at least 1 hour (this helps the mango soak up the flavor too).

🍋 Flavor Tips (important for balance)

Use ripe but firm mango (too soft = mushy)

If your mango is very sweet, add a bit more lime juice or a pinch of salt to balance

If it’s not sweet enough, a tiny splash of orange juice boosts it nicely

🌶️ Optional upgrades

Add a pinch of chili powder or Tajín-style seasoning for a sweet-heat kick

A little finely diced celery adds crunch (surprisingly good here)

🧂 Serving ideas

Saltine crackers (classic)

Tostadas

Tortilla chips

This version leans a bit toward a tropical coastal style—you’ll get that sweet/acid/spicy combo that hits all at once.