Looking for a fresh, flavorful, and low-carb seafood recipe? These Zesty Low-Carb Mexican Shrimp Cocktail Cups are loaded with juicy shrimp, crisp vegetables, tangy tomato-lime sauce, crunchy purple cabbage, and a rich avocado drizzle. Perfect as a healthy appetizer, light lunch, or refreshing summer meal!
Prep Time
15 minutes
Chill Time
20 minutes
Total Time
35 minutes
Servings
4
🔥🔥🔥 Ingredients
For the Mexican Shrimp Cocktail
- 1 lb cooked shrimp, peeled, deveined, tails removed, and chopped if large
- 1 medium tomato, diced
- 1/2 cucumber, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and finely chopped (optional)
- 1 cup tomato juice or Clamato
- 1/3 cup ketchup
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Crunchy Purple Slaw
- 2 cups shredded purple cabbage
- 1 tbsp fresh lime juice
For the Thick Pale Green Avocado Drip
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
🔥🔥🔥 Instructions
1. Mix the Shrimp Cocktail
Pat the cooked shrimp dry with paper towels and transfer them to a large mixing bowl. Add the diced tomato, cucumber, red onion, and jalapeño, then gently toss until evenly combined.
2. Build the Zesty Base
In a separate bowl, whisk together the tomato juice (or Clamato), ketchup, fresh lime juice, salt, and black pepper until smooth. Pour the vibrant tomato-lime mixture over the shrimp and vegetables, folding gently until every bite is generously coated.
3. Chill and Marinate
Cover the bowl and refrigerate for 20 minutes, allowing the bright citrus flavors to blend beautifully while the shrimp absorbs the refreshing marinade.
4. Make the Crunchy Slaw
In another bowl, toss the shredded purple cabbage with fresh lime juice until lightly coated. This crisp, colorful slaw creates the perfect fresh base for each serving cup.
5. Blend the Thick Avocado Drip
Add the ripe avocado, sour cream (or Greek yogurt), chopped cilantro, and lime juice to a blender. Blend until silky smooth, creating a rich, creamy, thick pale green avocado sauce.
6. Assemble and Drip
Fill four serving cups with a generous layer of crunchy purple cabbage slaw. Spoon the chilled Mexican shrimp cocktail mixture over the cabbage. Finish by flooding each cup with a massive, heavy, scroll-stopping thick pale green avocado sauce drip. Garnish with fresh lime wedges and serve chilled for the ultimate refreshing low-carb seafood appetizer.
Tips for the Best Mexican Shrimp Cocktail Cups
- Use fully chilled cooked shrimp for the freshest flavor and best texture.
- Clamato adds authentic Mexican-inspired flavor, while tomato juice keeps it lighter.
- For extra heat, leave some jalapeño seeds intact or add your favorite hot sauce.
- Prepare the shrimp mixture ahead of time and assemble just before serving for maximum crunch.
- Serve with tortilla chips for guests who aren’t following a low-carb diet.
Why You’ll Love This Recipe
- Fresh, healthy, and naturally low in carbohydrates
- Ready in just 35 minutes
- Perfect for parties, BBQs, meal prep, and summer gatherings
- Packed with protein, fresh vegetables, and creamy avocado goodness
- Beautiful presentation that’s guaranteed to impress
