Mexican-Style Barbecued Shrimp Cocktail

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This Mexican-Style Barbecued Shrimp Cocktail recipe is full of the fresh ingredients we love. Offering up quite a few SUPERFOODS, this tasty meal helps us maintain a clean-eating diet and stay healthy and strong. This grilled shrimp cocktail is unique in that it doesn’t call for horseradish (nor ketchup, for that matter), rather it gets its spiciness from your hot sauce of choice. Bright summer tomatoes make this a fresh sauce that’s sweet, but additional sweetener can be added. This is a terrific hors d’oeuvres or special dish for guests or the family.

Serve the shrimp on the skewer simply dipped into the side of individual cocktails, or remove them from the skewer and add them into the sauce (for individual cocktails or a large bowl). Serve with a small spoon as well.

You might also like our other shrimp recipes, like:
Quinoa and Shrimp Paella
Roasted Shrimp

Shrimp Stir-Fry

Barbecued Shrimp Cocktail

Barbecued Shrimp Cocktail

Yields: 6 servings | Serving size: 1 cup| Calories: 218 | Total Fat: 10.1 gm | Saturated Fats: 1.4 gm |Trans Fats: 0.0 gm | Cholesterol: 108 mg | Sodium: 183 mg | Carbohydrates: 19.1 gm | Dietary fiber: 6.4 gm | Sugars: 7.5 gm | Protein: 16.6 gm| SmartPoints (Freestyle): 6


  • 1 pound in-season ripe tomatoes (or Roma tomatoes)
  • 2 tablespoons agave nectar or honey (optional)
  • 3 teaspoons Worcestershire sauce
  • 2 medium avocados, pitted, peeled and chopped
  • 3/4 cup finely chopped cilantro (parsley can be substituted)
  • 1 purple/ red onion, finely diced
  • 1 pound raw large shrimp, cleaned and deveined
  • 1 lemon or 2 limes, juiced
  • 3 teaspoons Tabasco sauce or preferred hot sauce (use more if desired)
  • 2 stalks celery, finely chopped, leaves and tough parts removed (optional)
  • 1 teaspoon celery salt
  • Salt to taste
  • Short bamboo/wood/metal skewers (3 large shrimp should fit on the skewer)


  1. For the shrimp: (Purchase shrimp that's already shelled and deveined to save on time and clean-up)
  2. Clean the shrimp, i.e. remove the shell and the vein, by pulling off the head (if it is still on the shrimp) and the legs. Remove the tail as well. Next, make a slice all of the way down the back of the shrimp with a pairing knife. Remove the dark vein from the back.*
  3. To barbecue the shrimp, thread the raw shrimp on a skewer*, brush with olive oil and sprinkle with salt and pepper, and place over the barbecue on medium heat. Cook for 2 to 3 minutes on each side, or until the shrimp turns pink and firm.
  4. For the cocktail sauce:
  5. Wash the tomatoes and put them whole in the blender. It will take a few batches for this because of the amount of tomatoes. Strain the tomato sauce through a fine mesh strainer to catch the seeds and peels and into a large bowl. Press down on the sauce with the back of a ladle, stirring in a circle and pressing down to get all of the sauce through. Stir in the sweetener (optional) and the Worcestershire sauce until fully combined.
  6. Add the chopped avocado, diced onions, horseradish(optional), lemon or limejuice, cilantro or parsley, chopped celery (optional), and celery salt, and stir well. Taste and add as much salt as desired, adding a bit at a time while tasting. Add as much hot sauce as desired.
  7. *If you are using bamboo or wood skewers, soak them first in water for at least 1/2 an hour, to avoid splintering.


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