Maggie’s Easy Breezy Low-Sugar Shrimp Cocktail
Enjoy This Simple Recipe and Kick Off Spring
One of the things I love most about living in Katy is the wide array of cultures we have located right here! We have met and made friends with people from all over: Colombia, Brazil, Phillippines, Mexico, Venezuela, Africa, Haiti, Peru, India, Afghanistan…We love learning about their culture, as well as sharing with them what we love about ours.  One of the things I love best about my friend’s cultures is tasting their delightful foods! Here is a recipe for you to enjoy at home – to you, from Colombia.
With warmer weather approaching, light fares and easy dinners are on the family appetite radar. This easy, low-sugar recipe from my friend Maggie combines fresh, colorful ingredients and delightful Latino taste.
Recipe:
1 med-large avocado
2 med tomatoes
1 large onion
small bunch cilantro (1/4 cup)
1 cup light orange juice
1/4 cup reduced-sugar tomato ketchup
3 small limes
1 lemon
1 lb medium to large cooked shrimp
salt and hot sauce (salsa) to taste
Dice all veggies and shrimp, squeeze limes and lemon into mix, stir all ingredients together. Refrigerate for at least 2-3 hours before serving, so all flavors blend together.
Produces six cups of cocktail, and for each cup serving there is only four grams of sugar (including vegetable sugars) and under two grams of carbs. There is, however, tons of fiber and potassium in the avocado and tomatoes, and plenty of flavor to make it all worth it! We usually eat this with soda crackers, which only adds a couple grams of carbs. Enjoy this low-fat, low-sugar, and low-carb recipe – then let me know what you think!
