Mexican Shrimp & Mango Cocktail

If you love a fresh shrimp cocktail, this tropical version is one of those seafood recipes that feels especially refreshing. Plump poached shrimp, sweet mango, creamy avocado, and a tangy tomato lime sauce come together beautifully in every bite, perfect for a warm-weather appetizer or light meal.

Why You’ll Love This Recipe

• Freshly poached shrimp. Poaching in seasoned water keeps the shrimp tender and flavorful.
• Sweet mango meets tangy sauce. The tropical fruit balances the zesty tomato lime base beautifully.
• Creamy avocado throughout. Adds richness and a satisfying texture to every scoop.
• Ready in just 25 minutes. A fast, refreshing dish that’s perfect for entertaining.

Ingredients

For the Shrimp

• 1½ lbs raw shrimp, peeled and deveined
• 1 stalk celery, cut in half
• 1 wedge white onion, peeled
• 3 garlic cloves, peeled
• Coarse sea salt, to taste
• Water, enough for poaching

For the Fresh Produce

• 1 green jalapeño, seeded and finely diced
• 1 semi-ripe mango, peeled and diced
• 2 plum tomatoes, seeded and diced
• ½ red onion, finely diced
• Fresh cilantro, finely chopped, to taste
• 1 ripe Hass avocado, diced, plus extra for garnish

For the Cocktail Sauce

• 1 cup vegetable juice
• ⅓ cup pulp-free orange juice
• ¼ cup ketchup
• Maggi seasoning sauce, several dashes
• Worcestershire sauce, several dashes
• Fresh lime juice, from 1 lime
• Freshly cracked black pepper, to taste
• Fine sea salt, to taste

For Serving

• Saltine crackers
• Fresh lime wedges

How to Make Mexican Shrimp & Mango Cocktail

1. Prepare the poaching liquid. Bring a saucepan of water to a gentle simmer. Add the celery, white onion, garlic cloves, and coarse sea salt. Let the aromatics simmer briefly to flavor the water.

2. Poach the shrimp. Add the shrimp to the simmering liquid and cook for about 2 to 3 minutes, until the shrimp are pink, opaque, and cooked through. Remove the shrimp with a strainer and transfer them to a clean bowl to cool.

3. Prepare the mango and vegetables. Finely dice the seeded jalapeño, mango, tomatoes, and red onion. Chop the cilantro and cut the avocado into cubes, reserving a little avocado for garnish.

4. Mix the cocktail sauce. Whisk together the vegetable juice, orange juice, ketchup, Maggi seasoning, Worcestershire sauce, and fresh lime juice. Season with black pepper and fine sea salt, then whisk until smooth.

5. Assemble the shrimp cocktail. Add the red onion, jalapeño, tomatoes, mango, avocado, shrimp, and cilantro to a large serving bowl. Pour the cocktail sauce over everything and gently fold until the shrimp and fresh ingredients are evenly coated.

6. Garnish and serve. Top the Mexican shrimp and mango cocktail with the reserved avocado. Arrange a few shrimp around the edge, if desired, and serve with saltine crackers and fresh lime wedges.

Tips for the Best Mexican Shrimp & Mango Cocktail

• Don’t overcook the shrimp while poaching. Two to three minutes is enough; they’ll turn rubbery if left too long.
• Let the shrimp cool before mixing. Warm shrimp can wilt the fresh produce and affect the texture of the dish.
• Dice the mango and vegetables evenly. This helps every bite have a good balance of flavors and textures.
• Fold gently when combining everything. This keeps the avocado from getting mashed into the mix.

What to Serve with Mexican Shrimp & Mango Cocktail

Saltine crackers are the classic pairing here, along with lime wedges for extra brightness. Tortilla chips also work well for scooping.

Frequently Asked Questions