Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican-Style Shrimp Cocktail Recipe
Mexican-style shrimp cocktails are commonly spotted on menus in the Bay Area of California but don't seem to have spread widely, representing regional specialties worth recreating. This regional dish demonstrates how certain preparations remain localized while the Bay Area connection reflects authentic Mexican-American fusion. The limited spread suggests undiscovered gem status while the regional specialty designation indicates authentic local flavors.
Mexican-style shrimp cocktails are commonly spotted on menus in the Bay Area of California, but they don’t seem to have caught on elsewhere — which is surprising since you can pretty much get Mexican food like tacos and burritos in just about any corner of the country. This is my version; you can make it your own by using these ingredients and amounts as a rough guide.
Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
Servings:
4
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Ingredients
1 cup clam juice
¼ teaspoon dried oregano
1 pound large shrimp, peeled and deveined
1 ¼ cups peeled, seeded, diced ripe tomatoes
1 cup diced English cucumber
½ cup diced celery
½ cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
½ cup ketchup
2 medium limes, juiced
2 tablespoons freshly chopped cilantro, plus more for garnish
1 dash Mexican-style hot sauce
1 large Hass avocado, cubed
Directions
Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.
Chef John
Chef’s Notes
You can substitute 1 1/4 cups of quartered cherry tomatoes for the diced tomatoes.
If the chilled mixture seems a bit thick in Step 4, stir in a little tomato juice or pickle juice.
Nutrition Facts (per serving)
| 268 | Calories |
| 12g | Fat |
| 23g | Carbs |
| 22g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 2g | 9% |
| Cholesterol 174mg | 58% |
| Sodium 690mg | 30% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 8g | 27% |
| Total Sugars 11g | |
| Protein 22g | 44% |
| Vitamin C 37mg | 41% |
| Calcium 87mg | 7% |
| Iron 4mg | 22% |
| Potassium 962mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
