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Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.
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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.
Course Appetizer
Cuisine Mexican
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Calories 158kcal


  • 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)


  • 1 ½ cups Tomato purée
  • 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


  • 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.


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.


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