Mexican Shrimp Cocktail
Roasted chili lime shrimp with crunchy cucumber and creamy avocado in a fresh and flavorful mexican cocktail sauce.
Servings 4
Calories 193kcal
Ingredients
- 1 1/2 pounds shrimp medium sized, peeled, deveined and tails removed if preferred
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 3 limes
- 1 cup V8 juice chilled
- 1/2 cup ketchup chilled
- 2 teaspoons hot sauce Tapatio recommended
- 1/2 cup red onion finely shopped
- 1 cup cucumber chopped
- 1/4 cup cilantro chopped
- 1 avocado diced
Instructions
- Preheat oven to 425°. Toss shrimp with olive oil, salt, and chili powder on a large sheet pan. Roast for 8 minutes. Squeeze juice from one lime over shrimp and set aside to cool.
- In a large mixing bowl, combine juice from two limes, V8 juice, ketchup, hot sauce, red onion, cucumber, cilantro and cooled shrimp. Gently stir in diced avocado. Serve with saltine crackers.
Nutrition
Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 710mg | Potassium: 659mg | Fiber: 7g | Sugar: 12g | Vitamin A: 626IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 2mg