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Mexican-Style Shrimp Cocktail

Yields16 Servings

The Diabetic Chef's Year-Round Cookbook: A Fresh Approach to Using Seasonal Ingredients
Chris Smith

Mexican Shrimp Cocktail

 8 Clamato juice
 Juice of 1 lemon
 0.25 cup Ketchup
 1 cup Shrimp stock
 1 lb Cooked shrimp, medium dice
 1 cup Cucumbers, peeled, seeded & diced
 1 Small red onion, small dice
 1 Medium tomato, diced and seeded
 1 Avocado, small dice
 1 tsp Minced jalapeño
 1 tbsp Minced cilantro
 1 tbsp Minced parsley
1

Combine Clamato, lemon juice, ketchup, and shrimp stock and refrigerate.

2

Place 2 Tbsp of shrimp into a serving glass. Layer with cucumber, red onion, tomato, avocado, and jalapeño.

3

Repeat layering with shrimp and vegetables.

4

Evenly pour ketchup mixture over each serving and chill for 30 minutes.

5

Garnish with minced cilantro and parsley and serve.

Nutrition Facts

Serving Size 6 Servings

Servings 16

Amount Per Serving
Calories 155
% Daily Value *
Total Fat 45g70%
Cholesterol 150mg50%
Sodium 455mg19%
Total Carbohydrate 10g4%

Dietary Fiber 3g12%
Sugars 4g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.