This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy night. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with: Warm corn tortillas or cheese quesadillas and your favorite hot sauce.
4 servings, about 1 1/2 cups each
Active Time: 25 minutes |
Total Time: 25 minutes
1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups)
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
1/3 cup finely chopped red onion
1 ripe avocado, diced
1 1/2 cups spicy or regular V8 juice
2 tablespoons lime juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
Lime wedges for serving
Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, with lime wedges.
Per serving :
10 g Fat;
1 g Sat;
5 g Mono;
230 mg Cholesterol;
14 g Carbohydrates;
31 g Protein;
5 g Fiber;
658 mg Sodium;
1025 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 4 lean meat, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 hours.
Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.