Jason Stoner's Mexican Shrimp Cocktail

Jason Stoner's Mexican Shrimp Cocktail

When I lived in Dallas, I would frequent a restaurant named Hook Line & Sinker. Their Mexican Shrimp Cocktail recipe was amazing. I spent a few years searching and fine tuning mine. This recipe is so fresh and delicious– Versatile enough as a side, a dinner, or appetizer and you can bring this anywhere from a picnic to a fancy dinner party. Check out this post where I used this recipe as part of a Sunday Dinner. ~Jason Stoner



  • 2 pounds unpeeled, small fresh shrimp
  • 6 cups water
  • 2 to 3 tablespoons fresh lime juice
  • 3 garlic cloves, pressed
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ketchup
  • 1/2 cup fresh lime juice
  • 1/4 cup minced sweet onion
  • 1/2 to 1 teaspoon hot sauce
  • 1/2 cup chopped tomato
  • 1/2 cup chopped fresh cilantro
  • Avocado slices, lime wedges, saltines (optional)


  1. Peel shrimp, and devein, if desired.
  2. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.
  3. Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired.


Jason Stoner


Mexican Shrimp Cocktail

Jason Stoner's Mexican Shrimp Cocktail
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