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This Mexican shrimp cocktail is the perfect low carb appetizer for Cinco de Mayo! Each cup is filled with a creamy avocado dip, refreshing pico de gallo and 2 large spicy shrimp. Each serving has only 2.0g net carbs. 

Mexican Shrimp Cocktail (low carb)

This Mexican shrimp cocktail is the perfect low carb appetizer for Cinco de Mayo! Each cup is filled with a creamy avocado dip, refreshing pico de gallo and 2 large spicy shrimp. Each serving has only 2.0g net carbs. 

Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Calories 101 kcal
Author Denise

Ingredients

Spicy Shrimp

  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • 20 large shrimp, raw with tail on

Pico de Gallo

  • 1/4 cup red onion, chopped
  • 1/2 cup sweet bell peppers, chopped
  • 1/4 cup cilantro leaves, loosely packed, chopped
  • 1/2 tomato, chopped
  • 1/2 lime, juice of

Avocado Cream Dip

  • 2 avocados
  • 1/2 lime, juice of
  • 1 garlic clove

Instructions

Spicy Shrimp

  1. Thaw shrimp then towel dry and add to a large bowl.

  2. Mix all the spices in a small bowl and then along with 1 tablespoon of oil, add to the shrimp and mix well. I used my hands to make sure the shrimp were well covered.

  3. Add the remaining tablespoon of oil to a large saute pan and heat to medium. Pour in the shrimp and saute until the shrimp turn pink. About 5 minutes. Take off the stove and set aside. 

Pico de Gallo

  1. Add the chopped vegetables to a medium bowl and toss with lime and fresh chopped cilantro.  Set aside. 

Avocado Cream Dip

  1. Add garlic clove to a food process and pulse until minced.

  2. Put in the avocado and lime juice and pulse until nice and creamy.

  3. Assemble the cups with a spoonful of avocado cream, pico de gallo and then 1 to 2 shrimp. Refrigerate before eating.