South of the Border Shrimp Cocktail

Name: South of the Border Shrimp Cocktail
Cook time: 2 min
Yield: 6

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 6

Serving Size: 1/3 cup plus 2 tablespoons liquid

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Ingredients

1/4 cup lime juice
1/4 cup lemon juice
2 garlic cloves
2 tablespoons ketchup
2 teaspoons Tabasco® hot sauce
1 teaspoon dried oregano
1 pound large shrimp, raw
1/3 cup red onion
1/4 cup cilantro
1/2 cup cucumber
1 serrano or jalapeno chili pepper
2 tablespoons olive oil

Nutrients per serving

Calories 138

Protein 16 g

Carbohydrates 5 g

Fat 6 g

Cholesterol 115 mg

Sodium 215 mg

Potassium 228 mg

Phosphorus 166 mg

Calcium 48 mg

Fiber 0.4 g

Preparation

Mince garlic and chili pepper. Thinly slice onion and chop cilantro. Peel, seed and dice cucumber. Peel and devein shrimp.
Combine lime and lemon juice, garlic, ketchup, hot sauce and oregano in a medium saucepan and bring to a boil. Reduce to low heat, add shrimp and cook 1 to 2 minutes until shrimp turns orange. Remove from heat, place in a bowl and cool in the refrigerator.
Prepare onion, cilantro, cucumber and chili pepper. Add vegetables and olive oil to cooled shrimp mixture and stir to mix. Refrigerate until chilled.
Divide shrimp into six cocktail dishes or martini glasses. Pour 2 tablespoons liquid over each cocktail. Garnish with lemon or lime slice and cilantro before serving.

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Renal and renal diabetic food choices

2 meat
1 vegetable, low potassium

Carbohydrate choices

Helpful hints

Frozen shrimp can be substituted for fresh shrimp.
Wear rubber gloves when mincing hot chili pepper to prevent irritation to hands and eyes.

Related Tags:

Lower Protein Refrigerator Shrimp Stove Top

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Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

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