Easy Low-Carb Mexican Shrimp Cocktail Stuffed Avocados: Your Perfect Summer Meal

Forget the ordinary! This Mexican Shrimp Cocktail recipe takes a refreshing classic and elevates it by serving it in creamy, ripe avocado halves. Imagine succulent, perfectly cooked shrimp, crisp vegetables, and a vibrant, tangy, and subtly spicy tomato-based sauce, all nestled within a buttery avocado shell. It’s not just a meal; it’s a culinary experience – a no-cook, flavor-packed dinner that’s ideal for those warm weather days. Plus, for those mindful of their diet, this dish is a fantastic choice, boasting only 7 grams of net carbs and an impressive 14 grams of fiber per serving, ensuring you stay satisfied and energized.

STUFFED AVOCADOS. Say what?! Mexican shrimp cocktail stuffed avocados are truly everything. Hands-down, this is the best warm weather, no-cook dinner you’ll make all season.

Stuffed avocados aren’t just a pretty presentation; they’re a genius way to enjoy this delightful Mexican shrimp cocktail. The creamy, rich texture of a perfectly ripe avocado provides an incredible contrast to the zesty, spicy, and crunchy shrimp mixture. It’s a match made in culinary heaven, transforming a simple appetizer into a substantial, filling, and utterly delicious meal. These ‘avocado boats’ are not only visually appealing, making them a showstopper at any gathering, but they also contribute a healthy dose of good fats and fiber, turning this dish into a wholesome choice. What started as an idea for a basic American shrimp cocktail quickly evolved into this vibrant, veggie-loaded Mexican rendition, where every bite offers a harmonious blend of flavors and textures.

What’s the difference between ceviche and shrimp cocktail?

While both ceviche and Mexican shrimp cocktail feature seafood in a zesty sauce, there’s a key distinction that defines their unique character. Mexican shrimp cocktail, or ‘Coctel de Camarones,’ traditionally uses pre-cooked shrimp. This ensures a consistent texture and eliminates any concerns about raw seafood, making it a safe and accessible option for all. The sauce is typically a rich, sweet, spicy, and tangy blend of tomato, lime juice, hot sauce, and often horseradish, brimming with finely chopped vegetables like tomatoes, cucumbers, and onions. Ceviche, on the other hand, usually involves raw fish or shrimp ‘cooked’ by the acidity of citrus juices like lime or lemon. This process, known as denaturation, changes the protein structure, giving it a cooked appearance and firm texture without heat. However, for those who prefer not to consume seafood prepared this way, or simply enjoy the robust flavor profile of a classic shrimp cocktail, our Mexican shrimp cocktail offers a hearty and equally refreshing alternative.

Ingredients for Coctel de Camarones:

• Shrimp: The star of our show! You have the flexibility to either cook your own shrimp from scratch or opt for the convenience of pre-cooked varieties. If you’re cooking them at home, I highly recommend starting with raw shrimp, preferably peeled and deveined, for the freshest taste. To achieve perfectly tender and flavorful shrimp, bring a pot of water to a rolling boil. Enhance the water with a squeeze of lemon juice (you can even toss in the lemon peel for extra aroma) and a generous sprinkle of kosher salt. Carefully lower the shrimp into the boiling water and poach them for a brief 45-60 seconds, or until they turn opaque and curl into a delicate ‘C’ shape. Overcooking is the enemy here, as it leads to rubbery shrimp. Immediately transfer the cooked shrimp to an ice water bath to halt the cooking process and ensure they remain tender. Once completely chilled, pat them dry and chop them into bite-sized pieces, perfect for blending into the cocktail.
• Tomatoes: Roma tomatoes are my go-to for their firm flesh and minimal seeds, making them easy to dice. However, any fresh, ripe tomato variety, such as cherry or grape tomatoes halved or quartered, would work beautifully. The finely diced tomatoes not only add a burst of color and a subtly sweet-tart flavor but their juices also meld with the cocktail sauce, hot sauce, and horseradish, forming the most incredibly flavorful base for our dressing.
• Cucumbers: For a delightful crunch and an essential element of freshness, crisp cucumbers are a must. They provide a cooling counterpoint to the spicy sauce, making each bite incredibly refreshing, especially on a hot day. Peel them if you prefer a smoother texture, or leave the skin on for added fiber and color.
• Red Onions: Finely diced red onions contribute a pungent, slightly sharp ‘bite’ that beautifully complements the sweetness of the shrimp and balances the richness of the avocado. If you find raw red onion too strong, a quick rinse under cold water after dicing can mellow its intensity without sacrificing flavor.
• Jalapeños: For that signature Mexican heat, fresh jalapeños are indispensable. If you prefer a spicier kick, consider using serrano peppers, which are generally hotter. Crucially, if you’re concerned about the heat level, be sure to remove the seeds and the white ribs (pith) from the jalapeño, as these contain most of the capsaicin, the compound responsible for the spice. Always wear gloves when handling hot peppers to avoid skin irritation.
• Cilantro: A generous amount of fresh cilantro adds a bright, herbaceous, and distinctly Mexican flavor to the cocktail. Its fresh, citrusy notes are key to the dish’s overall profile. If you’re among those who find cilantro tastes like soap (due to a genetic predisposition), feel free to omit it entirely or substitute with finely chopped fresh parsley for a touch of green and subtle earthiness.
• Cocktail Sauce: This is where the classic ‘cocktail’ flavor profile truly shines. A good quality shrimp cocktail sauce provides a foundational blend of sweet, tangy, and a subtle horseradish kick. Most commercial cocktail sauces contain ketchup, lemon juice, horseradish, and often Worcestershire sauce. If you’re out of cocktail sauce or prefer a different nuance, a splash of clamato juice can be a fantastic substitute, offering a similar savory depth. Alternatively, plain ketchup can work in a pinch, especially if you augment it with a bit more cayenne pepper and hot sauce to replicate the desired spice and tang. Don’t underestimate the power of horseradish; it’s what gives traditional shrimp cocktail its distinctive zing, so definitely include it if you can!
• Hot Sauce: Personalize the spice level with your favorite hot sauce. Whether you prefer the classic notes of Valentina, Tapatio, Cholula, or another brand you have on hand, a few dashes (or more, if you’re brave!) will infuse the cocktail with a vibrant heat. This allows you to tailor the recipe perfectly to your heat preference.
• Lime Juice: Freshly squeezed lime juice is the acidic backbone of this Mexican shrimp cocktail. It’s crucial for balancing the sweetness of the shrimp and tomatoes, the heat from the peppers and hot sauce, and tying all the flavors together with its bright, citrusy tang. Always use fresh lime juice for the best results; bottled juice simply doesn’t compare.
• Cayenne Pepper or Horseradish: These ingredients are your secret weapons for boosting the heat and depth of flavor. Cayenne pepper offers a direct, fiery kick, which can be adjusted or omitted based on your tolerance for spice. Prepared horseradish, as mentioned, provides a unique pungent warmth that is characteristic of classic shrimp cocktail and significantly enhances the overall experience. Don’t skip it if you love that bold flavor!
• Salt and Black Pepper: Essential seasonings that elevate all the other flavors. Use kosher salt for its clean taste, and freshly ground black pepper for the best aroma and subtle spice. Season to taste, remembering that a well-seasoned dish makes all the difference.
• Avocados: The perfect vessel for our cocktail! When selecting avocados, look for ones that yield slightly to gentle pressure, indicating ripeness. For a casual serving style, you can simply dice the avocados and fold them into the shrimp cocktail mixture, ideal when serving with tortilla chips or saltine crackers. However, for a stunning presentation at parties or a more substantial, elegant summer dinner, serving the cocktail in avocado halves (as ‘avocado boats’) is truly magnificent. The creamy avocado adds a layer of richness and a beautiful aesthetic to the dish.

Making my Mexican Shrimp Cocktail Recipe:

1. Prepare the Shrimp: Begin by ensuring your shrimp are perfectly cooked. If using raw shrimp, peel and devein them thoroughly. Bring a large pot of water to a rolling boil, adding a generous squeeze of fresh lemon juice (and the spent lemon peel if you wish) along with a substantial sprinkle of kosher salt. Carefully lower the shrimp into the boiling water. Poach them for a mere 45-60 seconds, or until they become opaque and curl into a firm ‘C’ shape. Immediately drain the shrimp and plunge them into an ice water bath. This rapid cooling stops the cooking process, preserving their tender texture and preventing them from becoming rubbery. Once completely cool, drain again and pat dry with paper towels. Finally, chop the shrimp into uniform, bite-sized pieces, ready for the cocktail.
2. Assemble the Mexican Shrimp Cocktail: In a spacious mixing bowl, combine your finely chopped shrimp with the diced Roma tomatoes, crisp cucumbers, sharp red onions, and fresh cilantro. In a separate, smaller bowl, whisk together the wet ingredients for the vibrant sauce: cocktail sauce, diced jalapeño (remember to adjust heat by removing seeds/ribs), hot sauce, fresh lime juice, cayenne pepper, prepared horseradish, kosher salt, and black pepper. Stir this mixture until all components are well incorporated and the sauce is uniform. Pour this tantalizing cocktail sauce over the shrimp and vegetable mixture. Gently toss everything together until every piece is thoroughly coated. Cover the bowl and refrigerate the shrimp cocktail for a minimum of 30 minutes. This crucial resting period allows the flavors to marry and deepen, resulting in a more harmonious and delicious end product. If time permits, an hour or even two in the fridge will only enhance the taste.
3. Serve in Stuffed Avocados (or with Chips!): When you’re ready to serve, retrieve the chilled shrimp cocktail. If you’ve chosen the elegant ‘avocado boat’ presentation, carefully cut the avocados in half lengthwise and remove the pit. To create more room for the filling, you can gently scoop out a small amount of the avocado flesh from the center. I often dice this scooped avocado and fold it into the shrimp cocktail mixture for an extra creamy touch. Generously spoon the prepared Mexican shrimp cocktail into each avocado half, piling it high for a truly impressive visual. Serve these exquisite stuffed avocados immediately. As an alternative, or in addition, provide a side of crisp tortilla chips or crunchy saltine crackers for dipping, especially if you’ve opted to dice and mix the avocado directly into the cocktail. This dish is best enjoyed fresh, showcasing its vibrant flavors and textures.

If you like this recipe, you might also like:

• Mexican Shrimp Salad
• Blackened Shrimp Tacos with Smashed Avocados
• Garlicky Hawaiian Shrimp Scampi
• Crispy Baja Shrimp Tacos with Chipotle Mayo
• Mediterranean Shrimp Orzo Salad

Recipe originally shared July 2017, updated August 2023.