Low Carb Mexican Shrimp Cocktail

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    42 min

Low Carb Mexican Shrimp Cocktail

This Mexican shrimp cocktail is outstanding! The spicy, tart, savory flavors from lime, fresh jalapeno and tomato juice combined with the textural contrast of the crunchy onion, celery, roma tomatoes and cucumber are absolutely addictive! Plump jumbo shrimp is quickly sauteed with garlic and onion powder and chilled in the cocktail mixture until ready to serve. It’s easy to prep ahead for lunch or dinner and packs amazing flavor.

  • Net Carbs

    6.9 g

  • Fiber

    2.8 g

  • Total Carbs

    9.9 g

  • Protein

    29.9 g

  • Fats

    7.3 g

219 cals

Low Carb Mexican Shrimp Cocktail

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Onion

    Onion

    ⅓ cup

  • Lime Juice, Fresh

    Lime Juice, Fresh

    3 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Avocado Oil

    Avocado Oil

    2 teaspoon

  • Seafood Shrimp Fresh Wild Jumbo by Freshdirect

    Seafood Shrimp Fresh Wild Jumbo by Freshdirect

    1 pound

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Roma Tomato

    Roma Tomato

    2 roma

  • Cucumber, Raw, With Peel

    Cucumber, Raw, With Peel

    1 cup

  • Celery, Raw

    Celery, Raw

    1 medium - stalk - 7 1/2" to 8" long

  • Jalapeno Peppers

    Jalapeno Peppers

    1 regular - approx 2" long

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Tomato Juice

    Tomato Juice

    1-½ cup

  • Cilantro

    Cilantro

    ½ cup, chopped

  • Hot Pepper Sauce

    Hot Pepper Sauce

    2 tablespoon

  • Avocado

    Avocado

    ½ each

Recipe Steps

steps 5

42 min

  • Step 1

    Combine diced onion, lime juice and ¼ tsp kosher salt in a small bowl. Set aside.
    Step 1
  • Step 2

    Heat a medium-sized non stick skillet over medium-high heat. Add in avocado oil and swirl around the pan. Add the shrimp and sprinkle with garlic powder, onion powder, black pepper and ¼ tsp kosher salt. Saute until shrimp just turns pink, then remove from the heat and set aside. In a large mixing bowl, add in diced roma tomatoes (seeds removed), small dice english cucumber, diced celery, finely diced jalapeno (seeds removed) and sprinkle it all with 1 tsp kosher salt.
    Step 2
  • Step 3

    Add in shrimp. Stir.
    Step 3
  • Step 4

    Add onions and tomato juice.
    Step 4
  • Step 5

    Top with diced avocado. Gently push avocado into the juice. Top with chopped cilantro and allow to chill for at least 1 hour.
    Step 5

Comments 1

  • Claudia Enriquez

    Claudia Enriquez 3 years ago

    It's really good