Gather all your ingredients before cooking. This will save you time and frustration later.
Pat the shrimp dry, then place in a bowl. Add the vegetable oil, salt, chili powder, paprika, pepper, and granulated garlic. Toss to coat.
Heat a medium skillet on high, then add the shrimp, cooking 1 to 2 minutes per side.
Once fully cooked, set 6 of the shrimp aside. Remove the tails on the remaining shrimp and chop the meat into bite sized pieces. Set aside.
In a large bowl, whisk together the Clamato, ketchup, horseradish, hot sauce, lime juice, and salt.
Add the tomatoes, avocado, cucumber, celery, red onion, jalapeno, cilantro, and the chopped shrimp. Mix well.
Cover and chill the cocktail and reserved shrimp 2 -3 hours before serving.
To serve, portion the cocktail sauce into 6 bowls, then garnish each with one of the reserved shrimp.