Shrimp lovers delight

[Robert W]

My step son posted this recipe and for shrimp lovers, here his is.

I think I have perfected my shrimp cocktail recipe, and it's under 200 calories per serving, so you can munch 600 calories of Juantonio's Tortilla Chips, the best flavor wise, and really enjoy without killing your diet!
Bobby's Mexican Style Shrimp Cocktail
Ingredients:
2 avg peeled finely diced cucumbers 90cal
2 fresh avocado, diced 320cal
1 pound large shrimp, peeled, deveined, cut in half 450cal
1 finely chopped red onion 40cal
8oz finely diced cherry tomato 40cal
8oz can regular V8 juice 50cal
1/2 red bell pepper 20cal
1/2 bunch chopped cilantro 2cal
1/2 fresh squeezed lime juice 10cal
2 tablespoons Cholula hot sauce 10cal
Salt and pepper, to taste
Juantonio's Tortilla Chips for serving
Directions:
Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until the shrimp turn pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and cut the shrimp in half.
Prepare Coctail:
In a large mixing bowl, combine all ingredients, stir to mix well. Add salt and pepper to taste. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
Servings:
6 servings at <200 calories not including tortilla chips.

 

[Concerned American]

My step son posted this recipe and for shrimp lovers, here his is.

I think I have perfected my shrimp cocktail recipe, and it's under 200 calories per serving, so you can munch 600 calories of Juantonio's Tortilla Chips, the best flavor wise, and really enjoy without killing your diet!
Bobby's Mexican Style Shrimp Cocktail
Ingredients:
2 avg peeled finely diced cucumbers 90cal
2 fresh avocado, diced 320cal
1 pound large shrimp, peeled, deveined, cut in half 450cal
1 finely chopped red onion 40cal
8oz finely diced cherry tomato 40cal
8oz can regular V8 juice 50cal
1/2 red bell pepper 20cal
1/2 bunch chopped cilantro 2cal
1/2 fresh squeezed lime juice 10cal
2 tablespoons Cholula hot sauce 10cal
Salt and pepper, to taste
Juantonio's Tortilla Chips for serving
Directions:
Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until the shrimp turn pink and opaque. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and cut the shrimp in half.
Prepare Coctail:
In a large mixing bowl, combine all ingredients, stir to mix well. Add salt and pepper to taste. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
Servings:
6 servings at <200 calories not including tortilla chips.

Sounds kind of like ceviche. If you use a bit more lime or lemon juice, no cooking required.

 

[No Way]

Don't forget to use the classic oxymoron--jumbo shrimp.

 

[Zebra]

i like shrimps just as they are

 

[Zebra]

am enjoying shrimp now

 

[MayorQuimby]

i like shrimps just as they are

This.

Shrimps are like salmon, you don't need to marinate them or season, just cook them till no longer raw, then it's eating time.

Most seafood has a pretty strong flavor, they don't need any seasoning to bring out their flavor.

 

[Stryder50]

I prefer to usually cook shrimp with shells on, then peel before serving.
Place the shells in a 1-2 quart sauce pan, barely cover with water, then boil about 5-10 minutes.
Drain the shells and toss them into the compost pile, while reserving the cooking water, which is now shrimp stock.
Use it for cooking rice, noodles, or as a base for a fish recipe such as paella.

 

[Stryder50]

Here's another tasty option I stumbled across and will try soon;

Pickled Shrimp​

A simple and unique make-ahead appetizer that adds zing to your celebration.
...

• This striking mix of shrimp, fennel, red onion, and lemon makes for a stunning presentation.
• Cider vinegar, olive oil, mustard seeds, thyme, and capers give each bite a tangy, vibrant kick.

https://www.simplyrecipes.com/recipes/pickled_shrimp/

While the above suggests tossing the water the shrimp cooked in, I'd suggest using it as a start for shrimp stock by boiling the shells in it.