Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

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Step 1 In a large skillet over medium flame, add the olive oil, and, once hot, sauté the garlic and onion.
Step 2 Add the whole shrimp and cook for 2-3 minutes until cooked but not overcooked.
Step 3 Set the shrimp aside, and once manageable, peel and devein. Reserve.
Step 4 In a blender, combine the sautéed garlic and onion with the chipotle peppers, ketchup, orange soda, lemon juice, Worcestershire sauce and Maggi sauce.
Step 5 Toss the peeled shrimp with the cocktail sauce and incorporate the jalapeño and cilantro. Taste and season with salt and pepper.
Step 6 Serve, garnish with avocado slices, extra lime wedges and salt crackers or tortilla chips on the side.


Don’t overcook the shrimp to avoid them getting too firm. 

Refrigerate the shrimp cocktail before serving for a more refreshing meal. 


Calories: 414 

Carbohydrates: 36.1g 

Protein: 28.8g 

Fat: 19g 


  • 2 tbsp olive oil
  • 1 lb. Whole shrimp, the larger, the better.
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 chipotle peppers La Costeña
  • 1 cup ketchup
  • 1/2 cup orange soda
  • 1/2 cup lime juice, plus lime wedges for garnish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Maggi sauce
  • 4 tsp diced jalapeño peppers La Costeña
  • 1/2 cup cilantro, chopped
  • 1 avocado, sliced
  • Salt crackers or tortilla chips as needed for serving
  • Salt and pepper to taste


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Mexico Rico
Mexico Rico