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Mexican Shrimp Cocktail Paired with Sauvignon Blanc

Mexican Shrimp Cocktail

A fresh Mexican take on shrimp cocktail. I remember having a similar shrimp cocktail at a small Mexican restaurant in Healdsburg, California in the early 1990's. Enjoy with a Sonoma Sauvignon Blanc like the 2016 Geyser Peak Russian River Valley River Ranches. 
Course Appetizer


  • 1 lb. large shrimp
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup fresh lime juice
  • 1 cup good quality tomato juice
  • 1 teaspoon + more to taste chipotle tabasco
  • 1/2 small white onion, minced
  • 4 Roma tomatoes, cut into 1/2 inch size pieces
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeno, seeded and minced
  • 1 avocado, cut into small/medium cubes
  • 1 lime, sliced thinly for garnish


  • Preheat oven to 400 F.  Line a baking sheet with parchment paper. Peel and devein shrimp. Place the shrimp on the baking sheet and toss with 1 tablespoon extra virgin olive oil, kosher salt and pepper. Shrimp should be in one layer and not overlaying on pan. Bake for 8-10 or until pink and just firm to touch and cooked through. Set aside to cool.
  • In a large shallow bowl, place shrimp and lime juice. Add tomato juice, tabasco, onion, Roma tomatoes, cilantro, and jalapeño. Mix well. Gently fold in avocado pieces. 
  • Divide shrimp cocktail between 4-6 glasses and garnish with a lime slice.