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.
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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!
Watch The Video
Recipe Tips & Variations
- 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.
- 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. 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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Ingredients
For the Baked Tortilla Taco Cups:
- 12 small wheat or corn tortillas
- Olive oil spray or a light brush of oil
For the Guacamole Filling:
- 2 ripe avocados
- Juice of ½ lime more if you like it tangy
- 2 small cloves of garlic minced or grated
- 1 medium tomatoes diced into cubes
- 2 tablespoons chopped red onion finely chopped
- 2 tablespoons cilantro chopped, aka coriander
- ½ teaspoon salt or to taste
For the shrimp:
- 24 large shrimp peeled and deveined, you can do up to 30 shrimp and have a few extra
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Tex-Mex Cocktail Sauce:
- 2 tablespoons ketchup
- 2 tablespoons cup yogurt
- 2 tablespoons cup mayo
- 2 teaspoons hot sauce adjust to taste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Optional Garnishes:
- Fresh cilantro leaves
- Extra lime wedges
- A dash of chili powder or hot sauce
Instructions
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.
Assemble the cups:
- Fill each tortilla cup with a scoop of guacamole. Top with two cooked shrimp. Drizzle the Tex-Mex cocktail sauce over the shrimp. Garnish with cilantro leaves and serve with lime wedges on the side.
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