Mexican Shrimp Cocktail

4 from 2 votes

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.

Course Main Course

Cuisine Latin American, Mexican

Keyword avocado, cucumber, dairy-free, easy, egg-free, Latin American, mexican, no-cook, nut-free, seafood, shrimp, tomato

Prep Time 20

Total Time 20

Servings

Calories 265kcal

Author Jenny Ross

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

Get Recipe Ingredients

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