Mexican Shrimp Cocktail

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These Mexican shrimp cocktail taco cups are your new party show-stopper! Crisp tortilla cups filled with creamy guacamole, spiced shrimp, and a zesty Tex-Mex cocktail sauce. Perfect for Christmas, New Year’s, or any gathering where you want to wow your guests.

Crispy tortilla taco cups, spiced shrimp, creamy guacamole, and a punchy Tex-Mex cocktail sauce come together in this Mexican shrimp cocktail recipe.

Think of them as tiny flavor explosions—great for parties and finger food moments. With each bite, you’ll get crunch, creaminess, zest, and a hint of heat. Make them for Christmas, New Year’s, or any party where you want a round of applause.

What You’ll Need

Here is what you’ll need for Mexican shrimp cocktail and taco cups. Find the full measurements in the recipe card below.

Tortilla cups: Small wheat or corn tortillas are cut into circles and crisped up in a muffin tray into cute cups for a crunchy base. You’ll need some olive oil or oil spray (helps the cups turn golden and delicious).

Guacamole: creamy avocados, lime juice for tang, tomatoes, red onion, and cilantro (coriander) for texture, color, and Mexican vibes. A little garlic for a touch of kick.

Spiced shrimp: Use large shrimp (prawn), either frozen and thawed out or fresh. You need peeled shrimp, with or without tails. Plus, smoked paprika, cumin, garlic powder, and salt for those bold Tex-Mex flavors.

Tex-Mex cocktail sauce: Ketchup, mayo, yogurt for creamy and tangy base, plus hot sauce, Worcestershire, and smoked paprika for the heat and smoky umami.
Optional garnishes: cilantro (coriander), lime wedges, and chili powder.

How To Make Mexican Shrimp Cocktail

Find the full recipe and nutritional information below. Here is a summary of steps and some photos to show you how to make shrimp cocktail Mexican-style.

Tortilla cups: Cut tortillas into circles (use the edges of a large mug or cup), and warm them up in a microwave for 10 seconds to make them more pliable (this is especially so for corn tortillas). Press into muffin tin and spray with oil. Bake at 375°F for 10-12 minutes. Cool. PS. Corn tortilla cups will quick faster than wheat tortilla cups, so check at 10-minute mark.

Shrimp: Toss with spices, and sear for 2-3 minutes per side until crispy and pink.
Guacamole: Mash avocados, and mix with lime juice, tomatoes, red onion, cilantro, and garlic. Season.
Cocktail Sauce: Stir together all sauce ingredients. Adjust spice level.
Assemble: Fill cups with guacamole, top with shrimp, drizzle with sauce. Garnish and serve!

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Recipe Tips

Warm up tortillas in a microwave for 10 seconds to make them more pliable, especially corn tortillas.
Corn tortilla cups will quick faster than wheat tortilla cups, so check at 10-minute mark.
For an extra kick, add diced jalapeños to the guacamole.
Prefer a milder version? Skip the hot sauce in the cocktail sauce or try my cilantro lime sauce.
Not a shrimp fan? Try grilled chicken, flaked fish, or even crispy tofu or chickpeas.
Garnish with a sprinkle of crumbled queso fresco for a cheesy touch.
Make-ahead: Mini tortilla taco cups can be made ahead of time; uncooked spiced shrimp and cocktail sauce will also keep well in the fridge for a day or two but guacamole is always best freshly made.

Serving Suggestions

Serve these alongside a platter of fresh veggies, tortilla chips, and a big bowl of salsa for a Tex-Mex appetizer spread or pair with my salmon crudo. A crisp, light beer or a citrusy margarita makes the perfect pairing.

This version of Mexican shrimp cocktail is great for summer parties, New Year’s Eve, or cocktail events, as a Christmas or Easter appetizer, and even for game night.

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Mexican shrimp cocktail taco cups are packed with flavor and super fun to eat. These mini tortilla cups combine shrimp, guacamole, and a tangy Tex-Mex sauce twist.

For the Baked Tortilla Taco Cups:

For the Guacamole Filling:

For the Tex-Mex Cocktail Sauce:

Prepare the tortilla cups:

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tray.
Use a large mug to press into the tortillas to cut out a slightly smaller circle (see pics). This makes for smaller, cuter, and neater cups.
Heat the tortilla circles in the microwave for 10 seconds to make them pliable. Press each tortilla into a muffin cup, shaping it into a bowl. If needed, fold the edges slightly to fit.
Spray or brush lightly with olive oil and sprinkle with a little salt (optional).
Bake for 10-12 minutes, or until crisp and golden. Let cool in the tray.

Cook the Shrimp (can be done later):

Toss shrimp with smoked paprika, cumin, garlic powder, and salt. Feel free to add a little pepper or chili to taste.
Heat olive oil in a large skillet over medium-high heat. Sear the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.PS. Corn tortilla cups will quick faster than wheat tortilla cups, so check at 10-minute mark.

Make the Guacamole:

Scoop the avocados into a bowl and mash to your preferred texture.
Stir in lime juice, minced garlic, tomatoes, red onion, and cilantro.
Season with salt. Cover and refrigerate until ready to use.

Prepare the Cocktail Sauce:

Mix mayonnaise, yogurt, ketchup, hot sauce, Worcestershire sauce, smoked paprika, and garlic powder in a small bowl. Adjust seasoning to taste and set aside.

Storage tips: Store leftover components separately: guacamole in an airtight container with plastic wrap pressed to the surface, shrimp in a sealed container in the fridge. Tortilla cups can be stored at room temperature for up to 2 days.
Make-ahead tips: Bake tortilla cups up to 2 days in advance and store in an airtight container. Cook shrimp and refrigerate up to one day ahead. Reheat gently. Make cocktail sauce up to 2 days in advance. Prep guacamole a few hours ahead but keep tightly covered with plastic wrap.
Can I make this gluten-free? Absolutely! Use gluten-free corn tortillas for the cups.
What’s the best way to keep guacamole green? Add extra lime juice and press plastic wrap directly onto the surface to reduce air exposure.
Can I use store-bought guacamole? You bet! Just pick a good-quality one to keep the flavors fresh.
How do I reheat the shrimp? A quick zap in the microwave or a gentle skillet reheat works best to avoid overcooking.

Keywords: Appetizer, Finger Food, canapes, shrimp cocktail, cocktail shrimp, Mexican appetizers

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