This version is bright, tangy, slightly spicy, and packed with shrimp and fresh vegetables. Unlike many restaurant versions, it uses little or no sugar, making it much lower in carbohydrates.

Yield

• 4 generous servings as an appetizer
• 2 large servings as a light meal

Ingredients

For Cooking the Shrimp

• 1 lb (450 g) raw shrimp, medium or large, peeled and deveined
• 6 cups water
• 1 tablespoon salt
• 1 bay leaf
• ½ teaspoon black peppercorns (optional)
• Ice and cold water for an ice bath

For the Cocktail Base

• 1 cup (240 ml) unsweetened tomato sauce or passata
• ¼ cup (60 ml) fresh lime juice (about 3 limes)
• 2 tablespoons sugar-free ketchup
• 1 tablespoon Worcestershire sauce
• 1–2 teaspoons hot sauce, or to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (adjust later)
• ¼ teaspoon black pepper

Fresh Vegetables

• 1 medium cucumber, peeled and diced into small cubes
• 2 Roma tomatoes, seeded and diced
• ¼ cup finely diced red onion
• 1 jalapeño pepper, seeded and minced
• ¼ cup fresh cilantro, finely chopped

Garnish

• 1 large avocado, diced
• Lime wedges
• Extra cilantro
• Additional hot sauce

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Step 1: Prepare the Ice Bath

Before cooking the shrimp:

1. Fill a large bowl halfway with ice.
2. Add cold water.
3. Set aside near the stove.

This stops the shrimp from overcooking and keeps them tender.

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Step 2: Cook the Shrimp Perfectly

1. Add water, salt, bay leaf, and peppercorns to a pot.
2. Bring to a gentle boil.
3. Add the shrimp.

Cooking Times

• Small shrimp: 1½–2 minutes
• Medium shrimp: 2–3 minutes
• Large shrimp: 3–4 minutes

The shrimp are done when:

• They turn pink.
• The flesh becomes opaque.
• They curl into a loose “C” shape.

Avoid overcooking. Shrimp that curl tightly into an “O” shape are usually overcooked.

4. Remove immediately with a slotted spoon.
5. Transfer to the ice bath for 3–5 minutes.
6. Drain thoroughly.

Cutting the Shrimp

• Leave small shrimp whole.
• Cut medium or large shrimp into bite-sized pieces.

Place in the refrigerator while making the sauce.

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Step 3: Make the Cocktail Sauce

In a large glass bowl combine:

• 1 cup tomato sauce
• ¼ cup lime juice
• 2 tablespoons sugar-free ketchup
• 1 tablespoon Worcestershire sauce
• 1–2 teaspoons hot sauce
• Garlic powder
• Onion powder
• Salt
• Black pepper

Whisk until smooth.

Taste Test

The flavor should be:

• Tangy
• Slightly spicy
• Tomato-forward
• Well salted

Adjust if needed:

• Too tart → add 1 tablespoon more ketchup.
• Too mild → add more hot sauce.
• Too thick → add 1–2 tablespoons cold water.

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Step 4: Prepare the Vegetables

Cucumber

1. Peel if desired.
2. Slice lengthwise.
3. Scoop out seeds with a spoon.
4. Dice into small cubes.

Removing the seeds keeps the cocktail from becoming watery.

Tomatoes

1. Cut tomatoes in half.
2. Remove seeds and excess liquid.
3. Dice finely.

Onion

Dice very finely so it distributes evenly.

Jalapeño

1. Remove stem.
2. Remove seeds for milder heat.
3. Mince finely.

Cilantro

Chop just before using for the freshest flavor.

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Step 5: Assemble the Cocktail

Add to the sauce:

• Cucumber
• Tomatoes
• Onion
• Jalapeño
• Cilantro

Mix thoroughly.

Fold in the chilled shrimp.

Stir gently until every piece of shrimp is coated with the sauce.

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Step 6: Chill

Cover the bowl and refrigerate for:

• Minimum: 30 minutes
• Ideal: 1–2 hours

The flavors blend beautifully as it chills.

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Step 7: Serve

1. Spoon the shrimp cocktail into chilled glasses or bowls.
2. Top with diced avocado.
3. Sprinkle with extra cilantro.
4. Serve with lime wedges.

For extra flavor, squeeze fresh lime juice over each serving right before eating.

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Chef’s Tips

Make It More Authentic

Add:

• ¼ cup finely diced celery
• 1 tablespoon clam juice or seafood stock

Make It Spicier

Add:

• 1 extra jalapeño
• 1 serrano pepper
• More hot sauce

Make It Creamier

Stir in:

• 1–2 tablespoons mayonnaise per serving

Meal Prep

The shrimp mixture can be made up to 24 hours ahead. Add avocado only when serving to prevent browning.

Approximate Nutrition (Per Serving)

• Calories: 240
• Protein: 24 g
• Fat: 11 g
• Total Carbs: 10–12 g
• Net Carbs: 7–9 g