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    Home » Appetizers » Vegan Mexican Shrimp Cocktail

    Vegan Mexican Shrimp Cocktail

    Published: Mar 9, 2017 · Modified: Jan 21, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    What?? A vegan Mexican shrimp cocktail, how is that even possible? Well it is my friend, with a little creativity I was able to recreate my favorite cóctel de camarón. A mixture of artichoke hearts, onion, diced cucumber, avocado, and cilantro are tossed with a spicy lime tomato sauce. You can serve it with saltines or chips and it would be perfect with a light refreshing beer.

    Vegan Mexican shrimp cocktail ingredients in a small glass mixing bowl.

    Last week was the start of lent, and in Mexico this also means the start of the lenten season food. Almost like when you know it's lent because everyone starts selling fish fillet sandwiches, but way better. Many of the lenten dishes are vegetarian, but most of them are seafood based. I am very excited about trying to veganize a lot of my favorite ones. In the mean time you can try these tempura cauliflower bites, cauliflower ceviche, hearts of palm aguachile, and this very traditional capirotada. 

    Vegan Mexican shrimp cocktail ingredients and red sauce in a small glass mixing bowl.

    I was supposed to post this last week, but I got so busy with preparing my class and speech for the #weallgrow conference which was amazing by the way! I will be posting a recap of the whole experience soon. I'm still taking it all in. I have returned with renewed sense of purpose and I am very motivated to keep sharing recipes and helping spread the word about the vegan lifestyle.

    Vegan Mexican shrimp cocktail ingredients combined with a metal spoon in a small glass mixing bowl.

    As far as my pregnancy goes, I am around 5 months along and I am hungry all the time!! All the time! It's hard not to spend the whole day eating. The good thing it's that I'm trying to avoid all the vegan junk food and focus more on whole foods. My blood tests have been completely normal, which is great, even though my mom keeps insisting I need more protein.

    Vegan Mexican shrimp cocktail and avocado slices in a parfait cup.

    The Recipe: Vegan Mexican Shrimp Cocktail

    I used artichoke hearts, because I couldn't find any hearts of palm and I was happy with the results. Ideally I think a combination of both would work better. To add a bit of fishiness to the recipe I chopped up some roasted seaweed and added that to the cocktail. This is completely optional, but a good choice if you are yearning for a seafood taste. Serve up your vegan Mexican shrimp cocktail with a light beer like Pacífico. Enjoy!

    Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.
    Save Recipe Go to Recipe Box
    5 from 4 votes

    Vegan Mexican Shrimp Cocktail

    With a little creativity I was able to recreate my favorite cóctel de camarón. A mixture of artichoke hearts, onion, diced cucumber, avocado, and cilantro are tossed with a spicy lime tomato sauce.
    Pin Recipe Print Recipe
    Prep Time40 mins
    Total Time40 mins
    Course: Appetizer
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 158kcal

    Ingredients

    • 2 cans (14 oz.) Artichoke hearts, packed in water drained
    • ½ cup Diced white onion
    • 1 cup Diced cucumber
    • 1 cup Diced avocado
    • 2 tbsp. Chopped cilantro
    • 1 tbsp. Chopped roasted seaweed (nori) (optional)

    Sauce

    • 1 ½ cups Tomato purée
    • ⅓ cup Ketchup
    • ½ cup Orange juice
    • 1 tbsp. Soy sauce
    • 1 tbsp. Vegan Worcestershire
    • 1 - 2 tsp. Hot sauce (Valentina)
    • ¼ cup Lime juice, fresh
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    Instructions

    • Cut off the bottom part of the artichoke hearts, if they are tough, and then chop the rest into chunks or medium cubes.
    • In a large bowl, combine the artichokes, onion, cucumber, avocado, cilantro, and chopped seaweed
    • In a separate bowl combine the tomato purée, ketchup, orange juice, soy sauce, vegan Worcestershire, hot sauce, and lime juice. Whisk together until incorporated
    • Pour the sauce over the mix of vegetables and mix well. 
    • Let sit in the fridge for at least 30 min. before serving
    • Serve with saltine crackers, chips, or baked tostadas.

    Notes

    You can substitute the artichoke hearts for hearts of palm or use a combination of both. I was not able to find seaweed powder so I improvised by chopping my own seaweed. If you can’t find tomato purée, you can make some yourself by blending a can of diced tomato.

    Nutrition

    Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 561mg | Potassium: 925mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1452IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 3mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    Reader Interactions

    Comments

    1. nancy

      August 17, 2020 at 5:45 am

      yummy recipe.

      Reply
    2. Christy Fierros

      April 12, 2017 at 2:17 pm

      This looks absolutely delicious! Shrimp cocktail was my favorite and I crave it often now that I'm a vegan, thank you so much for this recipe! Great idea using artichoke hearts.

      Reply
    3. Sally Pointon

      March 10, 2017 at 12:45 pm

      Glad your pregnancy is going well ☺ keep it up and thanks for this great recipe.

      Reply
      • dorastable

        March 27, 2017 at 10:51 am

        Thanks Sally!

        Reply

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