Gluten Free Mexican Shrimp Cocktail
This vibrant, chilled shrimp cocktail is the kind of dish that looks like it came from a beachside marisquería — bright, fresh, and absolutely packed with flavor. Plump shrimp are poached just until pink and tender, then folded into a tangy tomato-lime sauce loaded with crisp cucumber, juicy Roma tomatoes, jalapeño heat, and fresh cilantro. Creamy diced avocado gets stirred in right before serving so it stays perfectly intact, adding richness that balances the citrusy kick beautifully. The whole thing chills in the fridge for at least 30 minutes, which means the flavors deepen and meld in the best possible way — and it's practically hands-off once everything is prepped. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required; just double-check your ketchup and hot sauce labels, since those are the rare spots where hidden additives can sneak in. Serve it in chilled glasses with gluten free tortilla chips for scooping and a squeeze of extra lime, and you've got a stunning starter or light meal for four that feels genuinely celebratory.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tsp salt
- 1 bay leaf
For the cocktail sauce
- 1 ½ cups tomato juice
- ⅓ cup ketchup
- 3 tbsp fresh lime juice (from about 2 limes)
- 1–2 tsp hot sauce (such as valentina or cholula)
- ½ tsp salt
For the cocktail
- 1 medium cucumber, peeled, seeded, and diced (about 1 cup)
- ½ medium white onion, finely diced
- 2 medium roma tomatoes, seeded and diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 ripe avocado, diced
For serving
- lime wedges, for serving (optional)
- gluten free tortilla chips or tostadas, for serving (optional)
Instructions
- 1
Fill a large bowl with ice and cold water and set it near the stove. Bring a medium saucepan of water to a boil over high heat, then add 1 tsp salt and the bay leaf.
- 2
Add the shrimp to the boiling water and cook for 2–3 minutes, until they are pink, opaque throughout, and curled — they should reach an internal temperature of 145°F (63°C). Remove immediately with a slotted spoon and transfer to the ice bath to stop cooking.
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