Mexican Shrimp Cocktail

This is one of hubby’s and my favorite easy, go-to dinners. Especially during the hot summer months! A hot meal is always nice, but when the temperatures are high it’s sometimes nice to be able to leave the stove and oven OFF! This dish is incredibly easy to make, packed with awesome nutrition and requires, literally, zero cooking! Not to mention it’s super tasty too!


I usually have more to say about my recipes but this one is so simple and straightforward, I’m just going to get to the point! So without further ado…




Makes about 4 servings

1 lb precooked frozen shrimp

3/4 cup each white and red onion

1 large cucumber

2 cups diced, fresh tomatoes

Juice of 3 limes

Juice of 1 large lemon

3 cups organic vegetable or tomato juice

2 tablespoons hot sauce

1/2 cup chopped cilantro

1/2 tsp kosher salt

1/4 tsp black pepper

diced avocado for topping (optional)


Defrost shrimp, remove tails and place in a large mixing bowl.

Dice onions, peel, seed and dice your cucumber and roughly chop tomatoes and add to the bowl with the shrimp.

Add your lime and lemon juice and mix to incorporate with the shrimp and veggies. Season with salt and pepper and mix again.

Add 3 cups of vegetable or tomato juice (or enough to cover the shrimp and veggies). Add your favorite hot sauce and cilantro. Stir and cover with a lid or plastic wrap.

Refrigerate for at least 1 hour or overnight. 

Once chilled, top with avocado and enjoy!