Keto and Low-Carb Mexican Shrimp Cocktail

Ingredients:

• 2 lbs Jumbo Shrimp
• 2 Celery Stalks, thinly sliced
• 1 Jalapeno, seeded and finely chopped
• 1 Cucumber, chopped
• 2 Avocados, peeled, pitted, and chopped
• 2 Handfuls Fresh Cilantro, chopped
• 1/2 Small White or Yellow Onion, finely chopped
• 2 Limes, juice and zest
• 1 Orange, juice and zest
• 11.5-ounce Can Unsweetened Tomato Juice
• 1/2 Cup Tomato Sauce (check for low-carb options)
• 2 Garlic Cloves, grated
• Keto-friendly Hot Sauce, to taste
• Salt and Pepper, to taste

Directions:

1. Bring a large pot of water to a boil. Add the shrimp and boil until they curl into a loose ‘C’ shape and are cooked through. Cooking time will vary depending on the size of the shrimp. Drain and transfer the shrimp to ice or run them under cool water. Cut the shrimp into bite-sized chunks.
2. In a large bowl, combine the shrimp, celery, jalapeño, cucumber, avocado, cilantro, and onion.
3. In a separate bowl, combine lime juice, orange juice, unsweetened tomato juice, tomato sauce, grated garlic, keto-friendly hot sauce, salt, and pepper. Pour this mixture into the bowl with the shrimp mixture and stir to combine.
4. Chill the mixture for at least 1 hour before serving.

Nutrition Facts (Per Serving – approximately):

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 1.7g
• Total Carbohydrates: 11g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 20g