A delicious Low Carb Mexican Shrimp Cocktail filled with shrimp, avocados, cilantro, tomatoes and lime juice makes for a full flavor explosion. This would be great a great appetizer to take to your next party or even enjoy it as a refreshing meal.
Can I use frozen shrimp?
Yes absolutely! Most of the time I use frozen cooked shrimp for this recipe. I prefer to use shrimp that is already peeled and deveined to make it easier. Just be sure to properly thaw the shrimp. To do this I like to place it in a colander and let the shrimp sit under cold running water until fully thawed. Once thawed just pat the shrimp dry and you’re ready to go.
What do I need to make Mexican Shrimp Cocktail?
- Cooked Shrimp
- Can of Rotel
- Sugar Free Ketchup
- Lime Juice
- Cholula Hot Sauce
- Avocado
- Fresh Cilantro
How to make Low Carb Mexican Shrimp Cocktail
- First you want to fully thaw your shrimp. If they are not peeled yet this is when you will want to do that.
- Once you have all your shrimp peeled cut them up into small bite sized pieces
- To a large bowl mix together cut up shrimp, sugar free ketchup, lime juice, a well drained can of Rotel and Cholula hot sauce and mix until well combined.
- Place in the fridge for an hour or more to chill. (Not required but it does taste better chilled)
- Just before serving mix in your avocado slices and fresh cilantro.
What can I eat these with?
If your goal is to keep it low carb I like to eat these with homemade Cut Da Carb Chips or you can also eat them with pork rinds. These Cut Da Carb Chips are my absolute FAVORITE. If you miss tortilla chips you will love these.
How to make Homemade Cut Da Carb Chips
- Start by cutting up the Cut Da Carb Wrap into small chip size pieces
- In a hot skillet or mini deep fryer heat up avocado oil
- Place your cut up pieces into the oil and cook them until they are just lightly golden. (This is achieved very quickly so make sure to never walk away from your hot oil)
- Remove from the oil and sprinkle with salt before the oil dries.
Looking for another easy appetizer to bring to your next party? Check out my Low Carb Broccoli Salad
Low Carb Mexican Shrimp Cocktail
Ingredients
- 1 lb Cooked Peeled and Devined Shrimp
- 1/3 cup Sugar Free Ketchup
- 1/4 cup Lime Juice
- 1/4 cup Cholula Hot sauce (Less for mild)
- 1 can Fully drained Mild or Fire Roasted Rotel
- 1 Large Avocado
- Fresh Cilantro
Instructions
- Cut up your thawed cooked shrimp into bite sized pieces
- In a large bowl mix together your shrimp, ketchup, lime juice, Cholula hot sauce, and drained Rotel.
- Cover and place in the fridge for atleast an hour to chill
- Just before serving mix in your sliced avocado and fresh chopped cilantro and enjoy with your favorite chips.
Ok I am notorious for making recipes and not leaving reviews… but this dish was too good not to review!!!!! WOW!!! Mexican Style Shrimp cocktail is a summertime staple in my house. I just recently started a low carb lifestyle and had a deep craving for some. I came accross your recipe and decided to give it a try. I added cucumbers because I love the crunch and I used Frank’s red hot instead of cholula hot sauce and this dish is perfection!! **insert chef’s kiss here** Thank you so much for sharing this. I cannot wait to make it again.
Aww thank you! I’m so glad you enjoyed it