It’s October, it’s finally cooling off, tourist season is coming to an end; it’s time to unwind from the crazy summer and enjoy our beach paradise in the off season. Oh, and did I forget to mention that it’s SHRIMP SEASON!

This year, I’ve started making Mexican Shrimp Cocktail, which is easy and muy deliciosa for a relaxing sunset dinner. I’ve adapted this recipe from Mexican Sweetheart on We like to pair this (or any recipe really) with our favorite low carb margarita (which is easy of course).

We buy our shrimp at Jessy’s, which is located just before entering the Malecon. He will clean, de-shell and de-vein it and put on ice for the ride home. For this recipe, we buy the medium shrimp and have Jesse remove the tails as well (I know this may be controversial for flavor, but it’s easier and a time saver).

Mexican Shrimp Cocktail Recipe:


  • 1 Kilo medium shrimp – peeled, deveined, and tails removed
  • 2 Roma tomatoes, chopped (if Roma not available any tomato)
  • 1 cucumber, finely chopped
  • 3 stalks celery, finely chopped
  • ¼ to ½ Onion, chopped (I use whatever onion looks best at the market)
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 bunch fresh cilantro – stems discarded and leaves chopped
  • 2 avocados – peeled, pitted, and chopped
  • ¼ cup freshly squeezed lime juice
  • 1 ½ cups chilled Clamato
  • 1 cup chilled ketchup
  • 2 tablespoons hot pepper sauce (I use Valentina)
  • 2 avocados – peeled, pitted, and chopped


Step 1 
Bring a large pot of water to a boil and throw in the shrimp and boil for 3 minutes. The shrimp should be pink and not overcooked. Once cooked, run it under cold water to cool it to touch and chop the shrimp into small pieces and put in the refrigerator to chill.

Step 2 
Cut all vegetables into finely chopped pieces and mix together in a large bowl. Add the chilled shrimp. Squeeze the lime juice and pour on top of the shrimp and veggie mixture.

Step 3 Whisk the Clamato, ketchup, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Cover and chill thoroughly, at least 1 hour.

Step 4 Once the mixture has chilled for an hour to allow all flavors to mix, serve in a bowl with chips or crackers on the side. Garnish with avocado and more hot sauce if you like it spicier!

Low Carb Margarita Recipe:

I learned from watching the Barefoot Contessa, Ina Garten, that it’s best to use basic silver/blanco tequila for margaritas. Contrary to restaurant upselling, why waste expensive tequila when you’re blending it with other ingredients. Save your Reposado and Añejo for sipping. However, I will use reposado unless I’m making these for parties, because that’s usually what we have on hand. For a full lesson on tequila, and some tequila tasting, stop at the Tequila Factory on Benito Juarez. You can pick up some locally made Tequila, ranging from blanco to supremo, or flavor infused tequilas.


  • Tequila
  • Limes
  • Ice (I prefer crushed)
  • Fresca or Sprite/7up Zero **I will note that the Fresca in Mexico is not sugar free and I have not found Sprite or 7up Zero in Rocky Point, so I bring it back from the US.


Put some crushed ice into your preferred margarita glass

Cut and squeeze ½ lime onto the ice

Add 1 to 2 ounces of tequila and top with Fresca

Garnish with more lime

Gotta run…on our way to get some shrimp and tequila! Have a beautiful October!