Ingredients
2 lb shrimp, cooked & cooled
4 roma tomatoes, finely chopped
1 white onion, finely chopped
2 jalapeños, finely chopped
½ cup cilantro, chopped
2 cup ketchup
2 cup Clamato juice
1 juice of orange,
¼ cup lime juice, fresh is best
2 tbsp hot sauce
1 tbsp salt
2 tsp black pepper
2 tsp garlic powder
Avocados for serving
Saltine Crackers
Tostadas
Pork Rinds
Directions
Step 1
To a large bowl, add the tomatoes, onion, jalapeño, cilantro, chop everything as big or as small as you’d like.
4 roma tomatoes, finely chopped
1 white onion, finely chopped
2 jalapeños, finely chopped
½ cup cilantro, chopped
Step 2
With the shrimp, you can boil raw shrimp & let it cool down. Leave half of the shrimp whole & chip the other half of the shrimp into smaller chunks. Add the shrimp to the large bowl with the veggies.
2 lb shrimp, cooked & cooled
Step 3
To the bowl with the shrimp and veggies add the clamato, ketchup, orange juice, lime juice, hot sauce & the spices. Mix to combine & taste for seasonings, adjust as needed.
2 cup ketchup
2 cup Clamato juice
1 juice of orange,
2 tbsp hot sauce
1 tbsp salt
2 tsp black pepper
2 tsp garlic powder
Step 4
If you’re serving the entire bowl right away, go ahead and mix in 1-2 diced avocados at the very end, if you’re meal prepping, only add in the avocado as you’re eating it, so that the avocado doesn’t get super mushy.
Avocados for serving
Step 5
If your shrimp was already cold/chilled, serve right away, or let chill once mixed in the fridge for at least 30 minutes.
Step 6
Serve with saltine crackers, tostadas or Chicharrones(Pork Rinds) to keep it keto/low carb.
Saltine Crackers
Tostadas
Pork Rinds
