I wanted something fresh-tasting but high protein. This Mexican Shrimp Cocktail fit the bill! The beauty of this is you can make it all from scratch, or if you’re in a hurry, buy some pico de gallo and get boiled shrimp and make this in a jiffy. Makes 4 half-cup servings. I suppose I should have let them mix and mingle for a while but I was hungry so we ate it right away. Felt like summer in my mouth!
Mexican Shrimp Cocktail
If it weren’t apparent, I’m a big fan of simple. This Mexican Shrimp Cocktail recipe is incredibly simple to make, but it has all the flavors of a more complex dish. Win win! Not to mention it’s keto friendly. It’s high protein, low carb and,, can be served as an appetizer, snack or even a main dish. Give it a try and you won’t regret it!
CAN’T GET ENOUGH SHRIMP? CHECK OUT MY YUMMY AIR FRIED SALT AND PEPPER SHRIMP RECIPE!
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This Mexican Shrimp Cocktail is a delciously simple and low carb dish you're sure to love! It can be served as an appetizer, snack, or even as a main dish.
- 1/2 red onion
- 2 ripe tomatoes
- 1/2 cucumber
- 1 Jalapeno pepper
- 3-4 tablespoons cilantro
- 1 avocado
- 1/2 pound shrimp, peeled, deveined, and tails taken off
- 1 teaspoon salt
Chop all pico de galo ingredients (except avocado) into small cubes of uniform shape and size. I totally cheat and use a chopper to chop everything including the tomatoes. Just be sure to put the tomatoes skin side down and it will go through your onions, tomatoes, cucumber, jalapeno and yes, even the cilantro.
- Mix all ingredients for sauce.
- Mix sauce with chopped vegetables and let it sit.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.