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.
Ingredients
Spicy Shrimp
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne
- ⅛ teaspoon onion powder
- ¼ teaspoon salt
- 2 tablespoon olive oil
- 20 large shrimp, raw with tail on
Pico de Gallo
- ¼ cup red onion, chopped
- ½ cup sweet bell peppers, chopped
- ¼ cup cilantro leaves, loosely packed, chopped
- ½ tomato, chopped
- ½ lime, juice of
Avocado Cream Dip
- 2 avocados
- ½ lime, juice of
- 1 garlic clove
Instructions
Spicy Shrimp
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Thaw shrimp then towel dry and add to a large bowl.
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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.
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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
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Add the chopped vegetables to a medium bowl and toss with lime and fresh chopped cilantro. Set aside.
Avocado Cream Dip
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Add garlic clove to a food process and pulse until minced.
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Put in the avocado and lime juice and pulse until nice and creamy.
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Assemble the cups with a spoonful of avocado cream, pico de gallo and then 1 to 2 shrimp. Refrigerate before eating.