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Spicy Mexican Shrimp Cocktail Cups

Spicy Mexican Shrimp Cocktail Cups

These spicy Mexican shrimp cocktail cups combine chilled shrimp, crisp cucumber, juicy tomatoes, red onion, cilantro, and jalapeño in a bold tomato-lime sauce. They are a fresh, make-ahead appetizer perfect for parties, summer gatherings, or a light snack.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb medium shrimp, peeled, deveined, and cooked
  • 1 cup cucumber, diced
  • 1 cup Roma tomatoes, diced
  • 1/2 cup red onion, finely diced
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced, optional
  • 1 cup tomato clam juice or tomato juice
  • 1/4 cup ketchup
  • 2 tbsp fresh lime juice
  • 2 tbsp hot sauce
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • Salt and black pepper, to taste
  • Lime wedges, for serving
  • Tortilla chips, for serving

Equipment

  • large mixing bowl
  • whisk
  • Rubber spatula or large spoon
  • Serving cups

Method
 

  1. In a large bowl, whisk together the tomato clam juice or tomato juice, ketchup, lime juice, hot sauce, olive oil, chili powder, smoked paprika, garlic powder, dried oregano, crushed red pepper flakes, salt, and black pepper.
  2. Add the shrimp, cucumber, Roma tomatoes, red onion, green onions, cilantro, and jalapeño, if using.
  3. Toss gently until the shrimp and vegetables are well coated in the spicy tomato-lime sauce.
  4. Cover and refrigerate for at least 30 minutes so the flavors can blend.
  5. Stir well before serving and adjust with extra lime juice or hot sauce, if desired.
  6. Spoon into serving cups, garnish with extra cilantro and green onions, and serve chilled with lime wedges and tortilla chips.

Notes

Use pre-cooked, chilled shrimp to keep this recipe quick and no-cook. If starting with raw shrimp, cook and chill them completely before assembling.
Dice the vegetables into small, even pieces so every serving has a balanced mix of shrimp, vegetables, and sauce.
Chill the mixture for at least 30 minutes so the flavors can blend and deepen.
Omit the jalapeño for a milder version or add more hot sauce for extra heat.
The cocktail can be prepared a few hours ahead and stored covered in the refrigerator.
Frozen cooked shrimp may be used after thawing completely and patting dry.
Store leftovers covered in the refrigerator for up to 2 days. The texture is best within the first 24 hours.