High-Protein Shrimp Ceviche Cups
Fresh shrimp “cooked” in citrus, mixed with tomato, onion, cilantro, and avocado — high-protein, low-carb, and ready in 45 minutes
These high-protein shrimp ceviche cups are bright, refreshing, and packed with flavor. Tender shrimp is cured in fresh lime (and lemon) juice, then tossed with juicy tomatoes, red onion, cilantro, and creamy avocado. Served in individual cups, every generous serving delivers 32 g of protein and only 6 g net carbs.
Completely sugar-free, low-carb, and perfect for a light lunch, appetizer, or warm-weather meal.
Marinate: 30 min
Why you’ll love these cups
- 32g protein per generous serving — a complete high-protein meal
- Only 6g net carbs and fully sugar-free
- Bright, fresh, and citrusy with creamy avocado
- Ready in about 45 minutes (including marinating)
- No cooking required — the acid “cooks” the shrimp
- Perfect for meal prep or entertaining
Health notes
- High protein: Shrimp is naturally lean and protein-dense.
- Low carb: Vegetables and citrus keep net carbs very low.
- Sugar-free: No added sugar of any kind.
- Fresh & light: Ideal for a clean, satisfying meal without heaviness.
Key element — fully “cook” the shrimp
The shrimp must sit in the citrus juice until it turns completely opaque and firm. This usually takes 20–30 minutes. Undercured shrimp will still look translucent and can be unsafe.
New High Protein Recipes
High-Protein Shrimp Ceviche Cups
- Prep15 min
- Total15 min
- Servings4 servings
- Calories280 kcal
Ingredients
Instructions
- Prep the shrimp. Place the chopped raw shrimp in a non-reactive bowl (glass or stainless steel). Pour the lime juice (and lemon juice if using) over the shrimp so it is fully submerged. Add a pinch of salt. Stir, cover, and refrigerate for 20–30 minutes, stirring once or twice, until the shrimp is completely opaque and firm.
- Drain (optional). Once the shrimp is fully “cooked,” you can drain off most of the excess citrus juice if you prefer a less acidic ceviche, or leave some for extra brightness.
- Add the vegetables. Stir in the diced tomatoes, red onion, jalapeño (if using), and cilantro. Taste and season with additional salt and pepper as needed. Gently fold in most of the avocado, reserving some for topping.
- Assemble the cups. Spoon the ceviche into individual clear cups or small bowls. Top each with remaining avocado slices and a few extra cilantro leaves.
- Serve. Serve immediately with hot sauce and lime wedges on the side. Enjoy cold.
Notes & Tips
- Use the freshest shrimp possible and keep everything cold.
- The shrimp is ready when it is fully opaque and no longer translucent.
- Dice the vegetables fairly small so every bite has balanced flavor and texture.
- Add the avocado last so it stays creamy and doesn’t break down.
- This is best eaten the day it is made; the texture softens if left too long.
Variations & serving ideas
- Cooked shrimp: If preferred, use pre-cooked shrimp and reduce marinating time to 10–15 minutes just for flavor.
- Milder version: Skip the jalapeño or use only a small amount.
- Extra protein: Add diced cooked scallops or crab.
- No avocado: Serve with a dollop of Greek yogurt or sour cream instead.
- Spicy version: Add extra jalapeño, a dash of hot sauce in the mix, or a pinch of cayenne.
- Tropical twist: Add a small amount of diced mango or pineapple (note: this will increase carbs slightly).
- Cucumber-refresh: Stir in diced cucumber for extra crunch and freshness.
- Scallop or mixed seafood: Replace part of the shrimp with diced scallops or a seafood mix.
Storage
- Refrigerator: Up to 1 day (Best eaten the same day; texture softens over time)
- Do not freeze: — (Freezing ruins the texture of the shrimp and vegetables)
- Make-ahead tip: — (Cure the shrimp and chop vegetables ahead; combine just before serving)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 12 g |
| Sodium | 480 mg |
| Total carbohydrate | 9 g |
| Fibre | 3 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this ceviche keto-friendly?
Yes. At only 6g net carbs per serving it fits most keto and low-carb plans.
Is the shrimp fully cooked?
The acid in the citrus denatures the proteins and “cooks” the shrimp. It must turn fully opaque. For extra safety, you can briefly poach the shrimp first and then marinate for flavor.
Can I make it ahead?
You can cure the shrimp and prep the vegetables a few hours ahead. Combine everything and add avocado just before serving for the best texture.
What if I don’t like raw-style shrimp?
Use pre-cooked shrimp and marinate it in the citrus for 10–15 minutes just to absorb flavor. The texture will be slightly different but still delicious.
What can I serve with it?
Serve as-is in cups, or with cucumber slices, jicama sticks, or a few low-carb crackers. Hot sauce and extra lime are classic.
How long does it keep?
It is best the day it is made. Store leftovers in the refrigerator and eat within 24 hours. Do not freeze.
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