Simple, delicious and only 3 Net Carbs! This recipe is easy to whip together in just a few minutes. The first time I made it, I had limited expectations because of its simplicity. It turned out to be so good that I had it several times over the course of the week and made some for others, too. Then, my brain started firing all kinds of wonderful ideas on how to take this cocktail and turn it into appetizers. There are plenty of variations. This combination of ingredients would also be great on a sandwich or on top of a bed of lettuce. There’s so much you can do with so little that there’s no good reason not to make it.
On top of being easy to make, it is versatile in serving options, full of flavor, and best of all, this recipe has minimal net carbs. It’s perfect for anyone including low-carb, ketogenic and gluten-free dieters, and fortunately, the folks without a special diet like it as well. I know because I did a personal taste testing. This recipe passes all the tests to make a perfect dish for anyone who isn’t allergic to shellfish.
I get sick of eating the same old things over and over just because they’re easy to make. The old standards get stale and this recipe adds some variety to a stale diet with boring foods. I love eating it for something fast, different and scrumptious. Not only is the combination of ingredients delicious, the low carb cocktail sauce I have to go with it is, too! You must try it.
Beyond having simple ingredients, it only requires simple tools to make it. All you need is a knife, measuring spoons and measuring cups. Here, I’m giving the recipe to make four entree-sized cocktails, but it easily multiplies into larger quantities.
Now that our mouths are watering, let’s make it!
- 1/2 cup/80g Jumbo lump crabmeat, chilled (any other crab meat you use for cost works too)
- 1/2 cup/ 80 g Ripe avocado, sliced
- 1/2 cup/80g Medium shrimp, peeled and deveined
- 4 Teaspoons cilantro leaves or 4 sprigs
- 4 Tablespoons Heinz Reduced Sugar Ketchup
- 2 Tablespoons Annie’s Naturals, Horseradish Mustard
- Paring knife
- Measuring Cups
- Measuring Spoons
- Food Scale (optional)
- Boil the shrimp in salted water for about 10 minutes. Then strain and cool.
- Peel and devein the shrimp and set aside. You can also buy prepared shrimp at your grocers.
- In a bowl, on your food scale if desired, slice and measure the avocado and set aside.
- Finally, weigh or measure the crab meat.
- In a glass, layer the crab meat, then the avocado, then the shrimp. You can also layer the shrimp, then the avocado, then the crab meat on top. For presentation, it looks best with the avocado in the middle. Top with cilantro.
- To make the cocktail sauce, combine the reduced sugar ketchup and horseradish mustard in a small bowl. Stir until well combined.
- Serve the cocktail glass with a serving of “cocktail sauce” and enjoy.
- You can also prepare smaller portions with a cocktail fork for a nice appetizer.
Crab, Shrimp and Avocado Cocktail Nutritional Information per Srving
- Calories 238
- Fat 9g
- Carbohydrates 8g
- Fiber 4g
- Protein 25g