April 26, 2020
Mexican Shrimp Cocktail
This is a flavorful and easy no-cook Mexican shrimp cocktail. You can control the amount of heat by adjusting the hot sauce to taste. This recipe is inspired by one from Rick Bayless.
Servings: 4
Calories: 265kcal
Ingredients
- 14 ounce can diced fire-roasted tomatoes
- 1/4 cup ketchup keto friendly such as alternasweets or Primal Kitchen, optional
- 1/2 red onion diced
- 3 garlic cloves peeled and cut in half
- 1 tablespoon avocado oil
- 2 tablespoons sherry vinegar
- 2 tablespoons lime juice
- 3-4 tablespoons monk fruit granulated
- 1 tablespoon hot sauce
- 1 pound shrimp pre-cooked
- 1 avocado cut into 1/2-inch cubes
- 1/2 English cucumber cut into 1/2-inch cubes
- 1/4 cup chopped cilantro
Instructions
- Add the tomatoes to the bowl of a food processor and plus to chop, leaving some large pieces. Transfer to a large serving bowl. Add the onions and garlic and pulse to chop. Add to the tomatoes. Stir in vinegar, monk fruit, and hot sauce. Season with salt, about 1 1/2 teaspoons. Refrigerate sauce until ready to serve. To serve, add shrimp, avocado, cucumber, and cilantro and stir to combine.
Nutrition Facts
Mexican Shrimp Cocktail
Amount per Serving
Calories
265
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Cholesterol
286
mg
95
%
Sodium
1115
mg
48
%
Potassium
605
mg
17
%
Carbohydrates
13
g
4
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
26
g
52
%
Vitamin A
229
IU
5
%
Vitamin C
26
mg
32
%
Calcium
214
mg
21
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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