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Recipe tags: Refrigerator, Shrimp, Stove Top

Meats and seafood

South of the Border Shrimp Cocktail

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

Portions: 6                               

Serving size: 1/3 cup plus 2 tablespoons liquid

Ingredients

• 1/4 cup lime juice
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tablespoons low-sodium ketchup
• 2 teaspoons hot sauce
• 1 teaspoon dried oregano
• 1 pound large shrimp, peeled and deveined
• 1/3 cup red onion, sliced very thin
• 1/4 cup cilantro, chopped
• 1/2 cup cucumber, peeled, seeded and diced
• 1 serrano or jalapeno chili pepper, minced
• 2 tablespoons olive oil

Preparation

1. 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.
2. Prepare onion, cilantro, cucumber and chili pepper. Add vegetables and olive oil to cooled shrimp mixture and stir to mix. Refrigerate until chilled.
3. Divide shrimp into six cocktail dishes or wine glasses. Pour 2 tablespoons liquid over each cocktail. Garnish with lemon or lime slice and cilantro before serving.

Nutrients per serving

Renal and Renal Diabetic Food Choices

• 2 meat
• 1 vegetable, low potassium

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.

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