The shrimp cocktail I grew up with in Ohio was reserved for special occasions. It was served in a chilled martini glass filled with crushed ice topped with a dollop of horseradish and lemon juice infused ketchup, the shrimp dangling around the rim. I loved it.

Mexican style shrimp cocktail is a more casual affair, but just as festive. It’s traditionally served layered in the kind of glass used for ice cream sundaes, along with the customary long spoon, and since I make mine with Bloody Mary mix and hot sauce it’s ready in about 5 minutes.


  • ½ pound medium sized peeled & cooked shrimp
  • ¾ cup Bloody Mary Mix. I love Trader Joe's version it works perfectly with this recipe.
  • ¼ cup chopped cucumber
  • 2 tablespoons chopped white or red onion
  • ½ of an avocado roughly chopped
  • Mexican hot sauce to taste a few of my favorites are Castillo, Salsa Huichol and Guacamaya
  • 1 tablespoon chopped fresh cilantro
  • 2 to 3 tablespoons fresh lime juice
  • Salt and pepper to taste
  • lime wedges to garnish


  • Layer the cucumber, onion cilantro and shrimp into sundae dishes or large glasses. Pour in the Bloody Mary mix to fill. Top with avocado, and more cucumber. Makes 2.
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