Description
Fresh, zesty, and served cold, these low-carb Mexican shrimp cocktail cups are made with tender cooked shrimp, tomato, cucumber, red onion, jalapeño, a tangy lime tomato sauce, crunchy purple cabbage, and a creamy avocado cilantro drizzle. They are perfect for appetizers, parties, meal prep lunches, or a light refreshing dinner.
Ingredients
1. 1 lb / 450 g cooked shrimp, peeled, deveined, tails removed, and chopped into bite-sized pieces if large
2. 1 medium tomato, diced
3. 1/2 cucumber, diced
4. 1/4 cup red onion, finely diced
5. 1 small jalapeño, seeded and finely chopped, optional
6. 1 cup tomato juice or Clamato
7. 1/3 cup ketchup, preferably no-sugar-added for a lower-carb option
8. 2 tbsp fresh lime juice, for the shrimp cocktail sauce
9. 1/2 tsp salt
10. 1/4 tsp black pepper
11. 2 cups shredded purple cabbage
12. 1 tbsp lime juice, for the cabbage slaw
13. 1 ripe avocado
14. 1/4 cup sour cream or Greek yogurt
15. 1/4 cup fresh cilantro, chopped
16. 1 tbsp lime juice, for the avocado drizzle
17. Lime wedges, optional, for serving
Instructions
1. Pat the cooked shrimp dry with paper towels to remove excess moisture. Place the shrimp in a large mixing bowl.
2. If the shrimp are large, chop them into bite-sized pieces so they are easier to spoon into serving cups.
3. Add the diced tomato, diced cucumber, finely diced red onion, and jalapeño if using.
4. In a separate bowl, whisk together the tomato juice or Clamato, ketchup, 2 tbsp fresh lime juice, salt, and black pepper until smooth.
5. Pour the tomato-lime sauce over the shrimp and vegetables.
6. Gently toss until the shrimp and vegetables are evenly coated in the sauce.
7. Cover the bowl and chill in the refrigerator for 20 minutes to let the flavors blend.
8. While the shrimp cocktail chills, add the shredded purple cabbage to a bowl.
9. Toss the cabbage with 1 tbsp lime juice until lightly coated. Set aside.
10. Add the ripe avocado, sour cream or Greek yogurt, chopped cilantro, and 1 tbsp lime juice to a blender or food processor.
11. Blend until smooth and creamy. If the sauce is too thick to drizzle, add a small splash of water or lime juice and blend again.
12. Add a layer of lime-tossed purple cabbage to the bottom of each serving cup.
13. Spoon the chilled shrimp cocktail mixture over the cabbage.
14. Drizzle each cup generously with the creamy avocado cilantro sauce.
15. Serve cold with lime wedges if desired.
Notes
Use cooked shrimp to keep this recipe quick and no-cook. If using frozen cooked shrimp, thaw completely and pat dry before mixing. For a lower-carb version, choose no-sugar-added ketchup and check the label on the tomato juice or Clamato. Add hot sauce or extra jalapeño for more heat.
Serving Suggestions
Serve cold in appetizer cups, small glasses, lettuce cups, or bowls. These shrimp cocktail cups pair well with lime wedges, sliced avocado, cucumber rounds, low-carb tortillas, grilled vegetables, or a fresh green salad.
Storage
Store the shrimp cocktail mixture in an airtight container in the refrigerator for up to 2 days. Store the cabbage slaw and avocado drizzle separately for the best texture. Assemble the cups shortly before serving so the cabbage stays crisp and the avocado sauce stays fresh.
Nutrition
Estimated nutrition per serving: 255 calories, 12 g fat, 14 g carbohydrates, 5 g fiber, 9 g net carbs, 25 g protein, 6 g sugar, and 890 mg sodium. Nutrition is approximate and may vary based on the ketchup, tomato juice or Clamato, and sour cream or Greek yogurt used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch, Seafood
- Method: No-Cook
- Cuisine: Mexican-Inspired