This cilantro lime shrimp cocktail is a delicious low carb snack or lunch. The creamy avocado dipping sauce goes perfectly with the garlicky, herbal marinated shrimp. Can eat hot or cold.
I’ve been in the mood for shrimp lately. I made a similar dish to this for a party I just had and while I liked it them, this cilantro lime shrimp cocktail came out better. I thought that this would be a great snack I could keep in the refrigerator and grab one or two if I was so inclined. And that’s just what I did. I made a big batch for dinner and ate it hot and then ate the leftovers as a snack.
Recently I just made an apricot orange grilled seafood kebab which featured shrimp and I think that is what got me on a shrimp kick. It’s tasty, easy to make and a good low carb food to eat. I want to note with this dish you can eat the shrimp as is and it’s delicious. I only added the avocado dip because I had a few avocados leftover from my party and wanted to use them. That being said, the dip goes great with the shrimp. There is no garlic in it so it’s not a like a guacamole.
I had these great dessert cups that I bought years ago at a Smith Glass Co. outlet. It was close to where I lived at the time and I loved the color blue. They also reminded me of ones that my grandmother used to make jello in. Funny the things you remember as a kid. She made jello seem fancy! I was looking for them on Amazon but they didn’t have any. This was the closest I could find. Regardless, these dessert cups go along with my eating out of cups fetish. It makes everything more fun!
Have you noticed that all of my recipes are rather simple? That’s just the way I cook and my family seems to like it so it works for me. This marinade is just olive oil, lime juice and zest, garlic and cilantro … lots of cilantro. However if you are one of those people who don’t like cilantro I think you can get away with not using it. Marinate the shrimp a half hour before cooking and then just dump it all in a big saute pan and cook until the shrimp turn pink (about 5-7 minutes). See what I mean about being simple.
Cilantro Lime Shrimp Cocktail
This would make a great summer appetizer, dinner or like I said a low carb snack. The nutritional information is approximate because it would depend on what size shrimp and avocados you use but it’s very low in carbs so I don’t think it will matter too much. The nutritional information is:
22 cals / 1.3g fat / 0.2g carbs / 2.2g protein = 0.2g net carbs
Per 1 Tablespoon Dip
41 cals / 3.7g fat / 2.5g carbs / 1.6g fiber / 0.5g protein = 1.9g net carbs
- 24 oz raw shrimp, peeled
- ½ cup cilantro leaves
- 2 cloves garlic
- ¼ cup olive oil
- 3 tablespoons of lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- zest of 1 lime
- Dipping sauce
- 2 avocados
- 1 lime juiced
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon cumin
- In a bowl, whisk together the ingredients for the marinade.
- Add to a large ziplock bag along with the shrimp.
- Refrigerate and marinate for 30 minutes.
- Meantime add all the ingredients for the dipping sauce to the bowl of a food processor.
- Blend until well mixed then refrigerate until ready to use.
- Take shrimp from refrigerator and saute in a large pan over medium heat for about 5 minutes or until the shrimp turn pink. Do not cook too long or they will get tough.
- You can eat the shrimp hot or cold along with the avocado dipping sauce.
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More great low carb snacks!