Avocado and Prawn Cocktails

About

These quick and easy low carb prawn cocktails make a great Keto Christmas starter or savory snack. Our Keto take on a classic prawn cocktail is prepared with juicy prawns, creamy mayonnaise, a little tomato paste, smoked paprika, a hint of mustard, lemon juice and diced avocado. The prawn mixture is served on a bed of crisp iceberg lettuce and topped with extra avocado and a sprinkling of fresh parsley. Perfect to serve before your Keto Christmas mains or as party food.

Recipe Adaptations

This easy Keto prawn cocktail serves as a great base recipe and can be easily adapted. We have seasoned our prawn cocktail sauce with smokey paprika, mustard, and a hint of garlic powder. For a basic Marie Rose sauce, you can just combine mayonnaise with tomato paste, lemon juice, and a little seasoning. Alternatively, you can add different variations on spices and seasonings as desired, such as cayenne pepper and lime juice. Please be sure to adjust your macros to account for any changes made to the recipe.

Serving Suggestions

We have prepared our Keto prawn cocktails in ramekins to provide individual serving size portions. These could also be served more classically in cocktail glasses. You could also use the prawn mixture as a salad topping or filling for low carb sandwiches.

Ingredients

2 teaspoon lemon juice
1 each avocado
1 teaspoon gourmet collection smoked paprika by mccormick
1 cup iceberg lettuce
1 tablespoon parsley
1 teaspoon tomato paste
⅔ cup shrimp
½ teaspoon garlic powder
½ teaspoon mustard
½ cup mayonnaise
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the mayonnaise, tomato paste, lemon juice, paprika, mustard and garlic powder to a bowl. Season with salt and pepper. Mix together well to combine. You can taste and adjust seasonings as desired.
Finely dice the avocado. Add half the diced avocado to the bowl with the dressing. Add the shrimp. Mix well to combine, coating the shrimp and avocado in the sauce.
Roughly chop the lettuce. Divide the lettuce between 4 ramekins, filling the base of each with an even layer. Divide the shrimp mixture evenly between the ramekins, layering over the top of the lettuce.
Top the shrimp cocktails with the remaining diced avocado. Scatter over the chopped fresh parsley. Optionally you can dust with a little extra paprika to serve. Keep chilled until ready to eat.