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Mexican Shrimp Cocktail Recipe
Mexican Shrimp Cocktail is more than just an appetizer. With meaty shrimp, creamy avocado, vegetables and a flavorful tomato sauce, this could be enjoyed as lunch or dinner. This recipe takes less that 20 minutes to prepare and is Gluten Free, Dairy Free Keto, Low Carb, Paleo, Whole 30 friendly.
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Servings: 6
Calories: 293kcal
Ingredients
- 2 Lbs Jumbo Shrimp
- 2 Celery Stalks (sliced thin)
- 1 Jalapeno (seeded, finely chopped)
- 1 Cucumber (chopped)
- 2 Avocados (peeled, pitted, chopped)
- 2 Handfuls Fresh Cilantro (chopped)
- 1/2 Small White or Yellow Onion (finely chopped)
- 2 Limes (juice & zest)
- 1 Orange (juice & zest)
- 11.5 ounce Can Tomato Juice
- 1/2 Cup Tomato Sauce
- 2 Garlic Cloves (grated)
- Favorite Hot Sauce (to taste)
- Salt/Pepper (to taste)
Instructions
- Bring large pot of water to a boil. Add shrimp and boil until shrimp curl into a loose 'C' shape and are cooked through. Time will vary depending on size of shrimp. Drain and transfer to ice or run under cool water. Cut shrimp into bite sized chunks.
- In large bowl combine shrimp, celery, jalapeño, cucumber, avocado, cilantro and onion.
- In separate bowl combine lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt and pepper. Pour into shrimp mixture and stir.
- Chill for 1+ hour then serve.
Notes
For strict Keto: swap the orange juice for extra lime juice
Nutrition
Calories: 293kcal | Carbohydrates: 13g | Protein: 28g | Sodium: 1357mg | Sugar: 7g
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