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.
Thaw shrimp then towel dry and add to a large bowl.
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.
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.
Add the chopped vegetables to a medium bowl and toss with lime and fresh chopped cilantro. Set aside.
Add garlic clove to a food process and pulse until minced.
Put in the avocado and lime juice and pulse until nice and creamy.
Assemble the cups with a spoonful of avocado cream, pico de gallo and then 1 to 2 shrimp. Refrigerate before eating.