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Shrimp Cocktail Recipe

Mexican Shrimp Cocktail With Habanero Sauce

This Mexican shrimp cocktail is so delicious and flavorful. It has a spicy habanero sauce that will make your taste buds very happy! The Mexican shrimp cocktail recipe that I am about to share with you is one of my favorite dishes because it is easy to make but tastes incredible!
Course Drinks, Seafood
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 minutes
Resting Time to cool off 30 minutes
Total Time 42 minutes
Servings 4
Calories 449kcal


Shrimp cooking*

  • 1 ½ lb. uncooked shrimp heads off*
  • ½ onion
  • 6 garlic cloves
  • 1 bay leaf
  • 1 small thyme branch


  • 2 cups of Ketchup
  • 1 Tablespoon Habanero Sauce
  • ¼ cup Lime juice
  • 1 ½ cup Shrimp cooking broth**
  • Salt and pepper to taste


  • 1 cup red onion diced
  • cup cilantro finely chopped
  • 1 Avocado diced

To Serve

  • 4 –6 Lime wedges
  • Hot Habanero Sauce
  • Olive oil


  • Rinse the shrimp in a colander under cool running water. Remove shrimp shell and tails. It is easier to peel the shrimp starting from the underside, by the swimming legs. The shells come off very easily that way.
  • With the help of a paring knife, devein the shrimp, making a shallow cut along the back of the shrimp. Remove the exposed vein and wipe knife blade with a paper towel.
  • Start boiling 6 cups of water in a large stock pot with ½ a medium onion, 1 bay leaf, and a small Thyme branch. Once it starts boiling, add the shrimp and cook for 2 minutes.
  • After 2 minutes, remove the pot from the heat, and move the shrimp into a colander to drain. Let the shrimp cool for at least ½ hour. Reserve about 1 ½ cup of the shrimp cooking broth.
  • If you can’t wait to try the shrimp until they’re cooled, you can just eat them as a snack with lime and Habanero sauce!
  • In a large bowl, place the ketchup sauce.
  • Add the Habanero Sauce, lime juice, and shrimp broth. Season with salt and fresh ground pepper.
  • Once the shrimp have cooled, divide into four (4) cups, pour some sauce over the shrimp, and top with the avocado, onion, and cilantro. For everyone’s personal taste, serve alongside olive oil, Habanero Sauce, lime wedges and Saltine Crackers.


* If you prefer to use already cooked and peeled shrimp on this recipe, use 1 pound of already-cooked shrimp and one bottle of clam juice to substitute for the shrimp broth.
**Add 1 cup of shrimp broth; if it’s too thick for your taste, then add the other ½ cup. You can also use another type of hot sauce instead of Habanero sauce.


Calories: 449kcal | Carbohydrates: 44g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 429mg | Sodium: 2503mg | Potassium: 872mg | Fiber: 5g | Sugar: 29g | Vitamin A: 779IU | Vitamin C: 30mg | Calcium: 292mg | Iron: 5mg