Bright, refreshing, and loaded with coastal flavor, this Shrimp Avocado Cucumber Cocktail is a spectacular high-protein dish! Plump, paprika-dusted shrimp toss with crisp cucumber, rich avocado cubes, and a zesty tomato-lime dressing for an irresistible mexican-style cocktail glass presentation.
Why You’ll Love This Recipe
High-Protein & Ultra Refreshing: Plump cooked shrimp and crisp fresh vegetables make for a clean, macro-friendly meal.
10-Minute No-Cook Prep: Uses pre-cooked shrimp so you can assemble and serve in minutes without turning on the stove.
Zesty Tomato-Lime Glaze: The hint of ketchup, hot sauce, and paprika creates that famous sweet-and-spicy Mexican cocktail sauce profile.
Essential Kitchen Equipment
Large Mixing Bowl: For tossing the shrimp, crisp vegetables, and dressing together evenly.
Parfait or Cocktail Glasses: For serving in stylish, vibrant individual layers.
Ingredients
12 oz (340g) Cooked shrimp, peeled and deveined
2 medium Avocados, cubed
1 large Cucumber, diced
1 cup Red tomato, diced
1/4 cup Red onion, finely diced
2 tbsp Fresh cilantro, chopped
3 tbsp Olive oil
2 tbsp Fresh lime juice
1 tbsp Ketchup (or sugar-free ketchup)
1 tsp Hot sauce (like Cholula or Valentina)
1/2 tsp Paprika (for that vibrant orange coating)
1/4 tsp Salt
Pinch Black pepper
Step-by-Step Instructions
1. Whisk Cocktail Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, ketchup, hot sauce, paprika, salt, and black pepper until completely smooth and emulsified.
2. Coat the Shrimp: Place the cooked shrimp in a mixing bowl, pour over half of the spicy paprika dressing, and toss until every shrimp gets a gorgeous, vibrant orange coating.
3. Combine Veggies & Herbs: In a separate large bowl, combine the diced cucumber, diced red tomato, finely diced red onion, and chopped cilantro.
4. Toss & Add Avocado: Pour the remaining dressing over the vegetable mixture and toss gently. Fold in the cubed avocado right at the end to keep the pieces intact without mashing.
5. Assemble Glasses: Layer the dressed salad and paprika-coated shrimp into tall cocktail or parfait glasses.
6. Chill & Serve: Serve immediately or chill in the refrigerator for 15 minutes for maximum crispness. Pair with tortilla chips or enjoy straight with a fork!
Chef’s Tips
Add Avocado Right Before Serving: To keep your avocado cubes looking bright green and fresh, toss them with a splash of extra lime juice before folding in.
Use Sugar-Free Ketchup: Swap standard ketchup for sugar-free ketchup to keep net carbs even lower without sacrificing any signature cocktail sauce flavor!
Nutritional Breakdown (Per Serving / 3 Yield)
Servings: 3 cocktail glasses
Calories: ~260 kcal
Protein: 22g
Net Carbs: 8g
Fat: 16g
Frequently Asked Questions (FAQ)
Can I make this ahead of time for meal prep?
Yes! You can prep the dressing, shrimp, and vegetables (except the avocado) up to 24 hours in advance. Store them separately in airtight containers in the fridge, then toss with fresh avocado right before serving!