Low Carb Mexican Shrimp Cocktail
⏱ Prep: 30 min🍳 Cook: 12 min✅ Ready: 42 min
219
Calories
6.9g
Net Carbs
29.9g
Protein
7.3g
Fat
⏱ Prep: 30 min🔥 Cook: 12 min⏰ Ready: 42 min
How to Make It
Step 1
Combine diced onion, lime juice and ¼ tsp kosher salt in a small bowl. Set aside.
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 3
Add in shrimp. Stir.
Step 4
Add onions and tomato juice.
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.
Ingredients
- Onion – ⅓ cup
- Lime Juice, Fresh – 3 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Avocado Oil – 2 teaspoon
- Seafood Shrimp Fresh Wild Jumbo by Freshdirect – 1 pound
- Garlic Powder – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Roma Tomato – 2 roma
- Cucumber, Raw, With Peel – 1 cup
- Celery, Raw – 1 medium – stalk – 7 1/2″ to 8″ long
- Jalapeno Peppers – 1 regular – approx 2″ long
- Coarse Kosher Salt by Morton – ¼ tsp
- Tomato Juice – 1-½ cup
- Cilantro – ½ cup, chopped
- Hot Pepper Sauce – 2 tablespoon
- Avocado – ½ each