Ingredients:
- 1 lb large shrimp (peeled, deveined, and cooked)
- 1 medium avocado (diced)
- 1 medium cucumber (peeled, seeded, and diced)
- 1/4 cup red onion (finely diced)
- 1 medium tomato (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño pepper (seeded and finely chopped) – optional for extra heat
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup low-sugar ketchup (make sure it’s keto-friendly)
- 2 tablespoons hot sauce (like Cholula or Tapatío, adjust to taste)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lettuce leaves (optional, for serving)
- Lime wedges (for garnish)
Instructions:
- Prepare the Shrimp: If not already cooked, boil the shrimp in salted water until pink and cooked through (about 2-3 minutes). Drain and cool immediately in ice water. Once cooled, chop into bite-sized pieces if necessary.
- Mix the Vegetables: In a large bowl, combine the diced avocado, cucumber, red onion, tomato, cilantro, and jalapeño (if using).
- Make the Sauce: In a separate small bowl, whisk together the lime juice, low-sugar ketchup, hot sauce, olive oil, salt, and pepper.
- Combine Everything: Add the shrimp to the bowl of vegetables, then pour the sauce over the top. Toss gently to combine, making sure everything is well coated with the sauce.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve chilled in glasses or bowls, optionally lined with lettuce leaves, and garnish with lime wedges.
Tips:
- Adjust Spiciness: Increase or decrease the jalapeño and hot sauce to match your preferred level of heat.
- Keto-Friendly Ketchup: Ensure you use a ketchup that is low in carbs and sugar, or make your own keto version if needed.
- Make Ahead: This dish can be made a few hours in advance; just add the avocado right before serving to keep it fresh.
