Why make this recipe
If you’re looking for a delicious and healthy appetizer that fits into a low-carb lifestyle, this Keto Mexican Shrimp Appetizer is perfect. It’s full of flavor, light, and packed with nutrients. The blend of spices and fresh ingredients creates a vibrant dish, perfect for gatherings or a simple snack at home. Plus, shrimp cook quickly, making this a fast and easy recipe to whip up anytime!
How to make Keto Mexican Shrimp Appetizer
Ingredients :
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/8 teaspoon onion powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 20 large shrimp, raw and peeled but with tail on
- 1/4 cup red onion, finely diced
- 1/2 cup sweet bell peppers, finely diced
- 1/4 cup cilantro leaves, loosely packed and chopped
- 1/2 tomato, finely diced
- Juice of 1/2 lime
- 2 avocados
- Juice of 1/2 lime
- 1 garlic clove
Directions :
- Thaw the shrimp, towel dry, and add them to a large bowl.
- In a small bowl, mix all the spices together. Then, add 1 tablespoon of olive oil to the spices and combine. Pour this mixture over the shrimp and mix well, using your hands to ensure everything is evenly coated.
- In a large sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the shrimp to the pan and sauté until they turn pink, which should take about 3 to 5 minutes. Be careful not to overcook them, or they may become rubbery. Once done, remove from heat and set aside.
- In a medium bowl, mix together the finely chopped red onion, sweet bell peppers, diced tomato, lime juice, and chopped cilantro. Set this mixture aside.
- Mince the garlic clove using a food processor. Add the avocados and lime juice, and pulse until creamy. If you prefer, you can mash the avocados by hand, but it might not be as smooth.
- To assemble, use a spoon to place a spoonful of avocado cream into a serving cup. Top it with the pico de gallo mixture and then 1 to 2 shrimp. For a crunchy addition, you can also add a couple of tortilla chips to the cups (if you’re not worried about carbs).
- Refrigerate until serving.
How to serve Keto Mexican Shrimp Appetizer
Serve the Keto Mexican Shrimp Appetizer in small cups or on a platter. It’s great for parties, getting together with friends, or as a tasty family snack. Just make sure to keep them chilled until you are ready to serve.
How to store Keto Mexican Shrimp Appetizer
If you have leftovers, store them in an airtight container in the refrigerator. They can be kept for about 1-2 days. Note that the avocado cream may brown slightly, but it will still taste fresh. You may want to prepare the avocado cream just before serving for the best color and flavor.
Tips to make Keto Mexican Shrimp Appetizer
- Make sure to dry the shrimp well before seasoning them to help the spices stick.
- You can adjust the spice levels according to your taste; add more cayenne for extra heat!
- For added freshness, consider serving with lime wedges on the side.
- Use ripe avocados for the best flavor and creaminess.
Variation
You can swap out shrimp for other seafood like scallops or even chicken strips if you prefer. The same spice mixture works well with other proteins too!
FAQs
Can I make this appetizer in advance?
Yes, you can prepare the shrimp and pico de gallo in advance, but it’s best to assemble them just before serving to keep the avocado cream fresh.
What if I don’t have fresh cilantro?
If you’re not a fan of cilantro, you can replace it with parsley for a different flavor.
Can I bake the shrimp instead of sautéing them?
Absolutely! Preheat your oven to 400°F (200°C) and bake the seasoned shrimp for about 6-8 minutes or until they are pink and cooked through.
