Salt & Wind Travel

Avocado Cucumber Shrimp Cocktail Recipe

In L.A. your car is your own private world.

Never mind that anyone can peer right into that private world anytime they roll up next to you at a stoplight, we Angelenos become oblivious to the outside world so we do all sorts of forms of living in our cars from false eyelash application and hair trimming to headbanging and even contortionist-like wardrobe changes.  

My truest form gets reveals itself in my secret love of belting out cheesy Latin love songs. In this safe place that is my car I have a sort of make-believe parallel existence where I can effortlessly dance cumbia, Spanish rolls off my tongue, and I have extraordinary ceviche talents.

But, honestly, in the summer months, I want something easier than ceviche because I don’t want to fuss with raw fish. I’d call this a shrimp cocktail but I’d bet that makes a good deal of you conjure up cooked shrimp wreaths that are nestled around the overly sweet cocktail sauce. Well, this is not that.

This is crisp, cool, satisfying shrimp with a little spice and a really good deal of flavor. So, even if I don’t really speak Spanish, I’m not Latinx, and you’d never want to hear me belt a Luis Miguel song, I can make a phenom shrimp cocktail. And I think you should too.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Shrimp cocktail with tortilla chips
Avocado Cucumber Shrimp Cocktail Recipe

Avocado Cucumber Shrimp Cocktail Recipe

This Avocado Cucumber Shrimp Cocktail Recipe is always a good idea. The combination citrus juice, shrimp, avocado, cucumber, and chile paste makes for a super easy recipe that brings the flavor.
5 from 3 votes
Prep Time 10 minutes
resting time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Latin
Diet Low Fat
Servings 8 servings
Calories 136 kcal


  • 1 pound peeled and deveined shrimp (about 30)
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly-squeezed orange juice
  • 2 tablespoons Sriracha or other chile garlic paste
  • 2 medium Persian cucumbers finely chopped
  • 2 medium ripe avocado pitted and finely chopped
  • 4 green onions (aka scallions) trimmed and finely chopped
  • 1/4 cup packed finely chopped fresh cilantro leaves
  • tortilla chips for serving


  • Briefly Cook The Shrimp: Bring a large pot of heavily salted water to a boil. When it boils add the shrimp and remove from the heat. Leave shrimp in water until they're pink and firm and just cooked, about 2 minutes.
    Immediately drain then turn the shrimp onto a rimmed baking sheet to cool off for at least 10 minutes.
  • When the shrimp have cooled, cut them into 1/2-inch pieces and toss with the juices. Cover and refrigerate until cool, about 1 hour.
  • Combine All The Ingredients: When shrimp has marinated, add remaining ingredients and gently stir to combine. Taste and season with salt, as desired. Cover and refrigerate if not serving immediately.



Serving: 1 servingCalories: 136kcalCarbohydrates: 9gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 412mgPotassium: 401mgFiber: 4gSugar: 2gVitamin A: 328IUVitamin C: 21mgCalcium: 48mgIron: 1mg
Keyword easy shrimp appetizer, easy shrimp cocktail
Tried this recipe?Mention @saltandwind or tag #swsociety!

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5 from 3 votes (3 ratings without comment)

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