Mexican Shrimp & Crab Cocktail

There is nothing better than this Mexican Shrimp & Crab Cocktail on a hot summer day. It is flavorful, refreshing and a favorite as a lighter meal or as a crowd pleasing appetizer.
Course Appetizer
Cuisine Mexican American
Prep Time 20 minutes
Chilling Time 2 hours
Servings 8 people
Author Heather


  • 1 lb bay shrimp *precooked & defrosted
  • 1 lb crab claw meat or crab lump meat *see tips above
  • 1 1/2 cups finely chopped cilantro *about 1 large bunch
  • 1 lg English cucumber *diced about 3 cups
  • 1/2 lg white onion *finely diced about 1 1/2 cups
  • 3 Roma tomatoes *diced about 1 1/2 cups
  • 2 med jalapeƱos *roasted, deseeded & finely diced
  • 3-4 lg cloves garlic *minced or crushed
  • 2 lg Hass avocados *cut into larger chunks
  • salt & pepper to taste

For the Cocktail Sauce

  • 1/4 cup tomato paste
  • 1 1/2 cups lime juice *about 5-8 limes depending on how juicy
  • 3/4 cup organic ketchup
  • 1 cup clam juice
  • 2 tsp hot sauce


  1. In a large glass mixing bowl mix together the first 8 ingredients and set aside in the refrigerator. 

  2. In a separate medium sized mixing bowl whisk together the tomato paste and lime juice. Stir in ketchup. Carefully whisk in clam juice and hot sauce. Pour over shrimp and crab mixture and carefully stir.

  3. Peel and cut avocados, add to shrimp & crab bowl. Salt & pepper to taste and gently stir. Refrigerate until chilled, about 2 hours. 

Recipe Notes

*Please use as many organic ingredients as possible.*