Mexican Shrimp Cocktail

Mexican shrimp cocktail is easy to make and oh so tasty! My husband and I love to make up a double batch of this and eat on it for a couple of days. It gets even better as the flavors combine. He eats his with crackers, but as a low carb gal, I eat mine with cucumber slices - perfect!

Mexican shrimp cocktail

4 Servings


  • 1 pound small salad size cooked, shelled shrimp
  • 1/2 onion, chopped fine
  • 1 Serrano or Jalapeno pepper, chopped fine
  • 2 tomatoes, chopped fine
  • 1 handful fresh cilantro, chopped
  • 1 cup reduced sugar ketchup
  • Juice of 1/2 lime
  • Avocado (optional, but highly recommended)


Chop onions and tomato. Combine in large bowl.

Chop pepper and cilantro. Add to the mix. (Don't you love my zebra print knife?)

Add in thawed shrimp, ketchup, and squeeze juice from 1/2 of a lime.

Combine well and either 1) serve immediately or 2) let flavors come together.

Serve on top of cucumber slices or inside of 1/2 of an avocado. We often add fresh diced avocado just before serving. I don't recommend putting it in the main mixture unless you plan to eat all of it (which is entirely possible!)

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