Fresh • High-Protein • Low-Carb • Gluten-Free • No-Bake

This colorful shrimp cocktail combines juicy shrimp, creamy avocado, crisp cucumber and tomato with a bright lime-cilantro dressing and a mildly spicy tomato kick.

🛒 Ingredients

For the salad

• 12 oz (340 g) cooked shrimp, peeled and deveined
• 2 medium avocados, cut into bite-sized cubes
• 1 medium cucumber, diced
• 1 cup (about 180 g) red tomato, diced
• ¼ small red onion, finely diced
• 2 tbsp fresh cilantro, chopped

For the dressing

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp ketchup
• 1 tsp hot sauce
• ½ tsp paprika
• ¼ tsp salt
• Pinch of black pepper

👩‍🍳 Detailed Recipe

1. Prepare the shrimp

If using pre-cooked shrimp, rinse briefly if needed and pat completely dry with paper towels.

If the shrimp are large, cut them into bite-sized pieces. Leave a few whole shrimp aside for decorating the top.

2. Give the shrimp the orange coating

Place the shrimp in a bowl.

Add:

• ½ tsp paprika
• a small pinch of the salt
• a pinch of black pepper
• about 1 tbsp of the lime juice

Toss gently until the shrimp are evenly coated.

For a stronger orange-red appearance like the photo, you can add another ⅛ tsp paprika.

If using already-seasoned shrimp, reduce the added salt.

3. Prepare the vegetables

Dice the:

• cucumber
• tomato
• red onion

Chop the cilantro.

Cut the avocado into cubes last so it has less time to brown.

4. Make the dressing

In a small bowl whisk together:

• 3 tbsp olive oil
• remaining lime juice
• 1 tbsp ketchup
• 1 tsp hot sauce
• remaining paprika
• salt
• black pepper

Whisk until the dressing is well combined.

Taste it.

For more acidity, add lime juice.

For more heat, add hot sauce.

For more sweetness, add a tiny amount of ketchup.

5. Combine

Add cucumber, tomato, onion, cilantro and shrimp to a large bowl.

Pour over the dressing.

Gently toss.

6. Add avocado

Add the avocado cubes last.

Fold them through very gently so they don’t become mashed.

7. Chill

Refrigerate for approximately 20–30 minutes before serving.

This allows the lime, herbs and spices to flavor the shrimp and vegetables.

🍸 How to Make the Presentation Like the Photo

For individual cocktail glasses:

1. Add a layer of cucumber and tomato.
2. Add a layer of shrimp.
3. Add avocado.
4. Add another layer of vegetables.
5. Finish with several shrimp and avocado pieces.
6. Sprinkle with fresh cilantro.
7. Add a lime wedge to the rim if desired.

For a particularly attractive presentation, reserve 4–6 whole shrimp for the tops.

📊 Approximate Nutrition

Using the complete recipe and assuming 4 servings:

Entire recipe

• Calories: ~1,150–1,250 kcal
• Protein: ~90–95 g
• Carbohydrates: ~40–45 g
• Fiber: ~15–17 g
• Net carbs: ~25–30 g
• Fat: ~70–75 g

Per serving — ¼ recipe

Approximately:

• Calories: 290–310 kcal
• Protein: 22–24 g
• Carbohydrates: 10–11 g
• Fiber: 4 g
• Net carbs: 6–7 g
• Fat: 18–19 g

The largest source of calories is the olive oil and avocado.

🥑 Lower-Calorie Version

If you want a lighter version:

• Reduce olive oil from 3 tbsp → 1 tbsp
• Use 1 avocado instead of 2
• Keep the same amount of shrimp and vegetables

This substantially reduces calories while retaining the protein.

💪 Higher-Protein Version

The easiest way to increase protein is simply to increase the shrimp.

Use:

16 oz (450 g) shrimp

while keeping the other ingredients approximately the same.

You can also serve each cocktail with Greek yogurt mixed with lime and cilantro as a creamy side sauce.

🌶️ Flavor Variations

Mexican-inspired

Add:

• ½ tsp cumin
• ½ tsp chili powder
• extra cilantro
• jalapeño
• extra lime

Creamy version

Mix 2 tbsp Greek yogurt into the dressing.

Extra spicy

Add:

• diced jalapeño
• cayenne
• extra hot sauce

Mango version

Replace some tomato with ½ cup diced mango for a sweet-and-spicy variation.

🌾 Gluten-Free

The basic recipe is naturally gluten-free.

There is no:

• flour
• wheat
• breadcrumbs
• pasta
• soy sauce

If you have celiac disease or severe gluten sensitivity, check the labels on your ketchup, hot sauce and other packaged ingredients for gluten/cross-contact information.

🥜 Nut & Allergen Information

Nuts

There are no nuts in the standard recipe:

• No peanuts
• No almonds
• No cashews
• No walnuts
• No pistachios
• No pecans

Main allergen

Shellfish: Shrimp is a crustacean shellfish and is a major allergen.

The basic recipe does not contain dairy, eggs or gluten, although packaged condiments should be checked individually for allergy warnings.

🧊 Storage

Because this contains avocado and cooked seafood, it’s best eaten fresh.

Keep refrigerated in a sealed container and use within 1 day for the best quality.

Keep it properly chilled and don’t leave it sitting at room temperature for extended periods.

Meal-prep tip

If preparing ahead:

• Keep shrimp and vegetables refrigerated.
• Make the dressing separately.
• Cut the avocado immediately before serving.
• Combine everything shortly before eating.

This prevents the avocado from browning and the cucumber from making the mixture watery.

❓ Q&A

Can I use raw shrimp?

Yes, but cook them first.

Poach, steam or sauté until the shrimp are opaque and reach 63°C / 145°F internally.

Cool them completely before making the cocktail.

Can I use frozen cooked shrimp?

Yes.

Thaw them completely in the refrigerator and pat them very dry before using.

Can I use lemon instead of lime?

Yes. Lime gives the most traditional bright flavor, but fresh lemon works well.

Can I omit ketchup?

Yes.

Replace it with a little extra tomato or use 1–2 tsp tomato paste plus a touch of sweetener.

Ketchup contributes sweetness as well as tomato flavor.

Why is my cocktail watery?

Cucumber and tomato release water.

To minimize this:

• Remove watery tomato seeds if necessary.
• Don’t salt the vegetables too early.
• Pat the cucumber dry.
• Drain the shrimp thoroughly.
• Add the dressing shortly before serving.

How do I stop avocado from turning brown?

Toss the avocado gently with a little lime juice and add it close to serving time.

Can I make this without avocado?

Yes.

Add extra cucumber and tomato, or substitute diced mango for a different flavor.

Can I make it dairy-free?

Yes. The basic recipe is already dairy-free.

Is this keto?

It can fit into a low-carbohydrate diet, but whether it fits a strict ketogenic diet depends on your individual carbohydrate target and the exact ingredients. Avocado is relatively low in net carbohydrates, while ketchup and tomato contribute some carbohydrates.

Can I use cocktail sauce?

Yes, but the recipe already contains ketchup and hot sauce. If using prepared cocktail sauce, reduce or omit the ketchup and adjust the hot sauce.

What makes the shrimp look orange like the photo?

The paprika coating is responsible for much of the orange color. Tossing the shrimp separately with paprika, lime and a little seasoning before combining them gives a more noticeable coating.

Can I serve it warm?

It’s best served cold or chilled. The combination of chilled shrimp, crunchy cucumber and creamy avocado is what gives this dish its cocktail/salad character.

How many servings does this make?

The quantities above make approximately 4 appetizer-sized servings or 2 large meal-sized servings.

Best tip: keep the shrimp and vegetables cold, dry the ingredients well, and add the avocado and dressing shortly before serving. That gives you the bright, layered appearance and fresh texture shown in the photo. 🍤🥑🥒