Shrimp Ceviche with Avocado and Tomatoes

This shrimp ceviche recipe is a perfect low-carb and low-cal dish that uses fresh ingredients and is super filling. You can eat it straight out of the bowl or with some tortilla chips on the side. It’s also super simple to prepare; just chop everything up and toss it in a bowl. Total prep time is about 20 minutes. And for a large bowl of the ceviche, about 1/3 of the recipe, it’s only about 350 calories. Eating healthy ain’t so bad, huh? Enjoy!

shrimp ceviche text


  • 1 pound jumbo, cooked shrimp, peeled and deveined, chopped into thirds
  • 1 1/2 cups grape tomatoes, cut into fourths
  • 2 avocados, sliced into thick chunks
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced
  • 1/2 teaspoon serrano pepper, finely diced, seeds removed (you can add more to your recipe if you want your ceviche spicier)
  • 1 teaspoon olive oil
  • 2 tablespoons chopped, fresh cilantro
  • salt and pepper to taste


Combine the red onion, lime juice, and olive oil in a small bowl and let marinate for 5-10 minutes. While the mixture is marinating, chop up the tomatoes, avocados, and cilantro. Next, you’ll want to dice up your serrano pepper, but be very careful while you’re removing the seeds and dicing it, as the heat of the pepper can burn your skin if you’re not careful. It might be a good idea to use gloves or a plastic baggie over your hands while handling the pepper.

In a large bowl, combine the shrimp, avocado, tomato, and serrano pepper. Add the red onion, lime, and olive oil mixture and gently toss. Season with salt and pepper and the cilantro, then toss one more time.

Serves: 2-3


Garlic, Tomato, and Basil Shrimp with a White Wine, Butter Sauce

I absolutely love this dish. It’s pretty simple to make and the sauce turns out very rich and flavorful. And what’s so great about making a delicious sauce with wine, is that you’re compelled to drink the wine as you’re making the dish. Doesn’t that sound like fun?

I like to add a little butter to make the sauce slightly creamy in texture and red pepper flakes to give it a little kick.

I happened to serve this dish over a bed of angel hair pasta this evening. You can totally make this dish without the pasta, which is normally what I do since I don’t eat very many carbs for dinner. But since  how I have so many “carb loving” friends out there, this one’s just for you.


  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1 tablespoon unsalted butter
  • a few pinches of red pepper flakes (or more if you want it spicier)
  • 3/4 cup white wine (I used a pinot grigio, which just so happens to be my favorite white wine)
  • 1/4 cup basil, finely chopped
  • 1 1/2 cups grape tomatoes, halved
  • Salt and fresh cracked pepper


Heat the olive oil in a pan over medium high heat. Saute the shrimp for about 2-3 minutes on each side, or until cooked through.

Transfer the shrimp to a bowl with a slotted spoon, while keeping the remaining juices in the pan.

Add the garlic and the red pepper flakes to the pan and sauté for 30 seconds over medium high heat. Then add the white wine to the pan and cook for 3 minutes, stirring frequently.

Add the butter and let it melt, then add the basil and tomatoes and the cooked shrimp. Season with salt and pepper. Cook for another minute then remove from heat.

Serve by itself or with pasta.

Serves: 4 with pasta or 2 without pasta

Spicy Honey and Ginger Shrimp with Stir Fried Baby Bok Choy

I made this dish over at my friend Tori and Chris’ place the other night. We wanted to make a dish that was a little spicy, a little sweet, healthy, and some-what low carb.

We served this up with a glass (okay, okay 2 glasses) of pinot grigio and it went perfectly with the course. Note to self: Do not drink and chop at the same time, or accidents are bound to happen. Kitchen battle wounds!

Close call on that one. Luckily I didn’t start bleeding. Phew!

Spicy Honey and Ginger Shrimp


  • 1 tablespoon honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon red pepper flakes (If you don’t like it spicy- reduce the amount of pepper flakes)
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon white wine (I just used some of the pinot grigio that I had on hand)
  • 2 cloves of garlic, crushed
  • 1 pound fresh shrimp, peeled and deveined, with tails
  • olive oil
  • salt and pepper
  • 1 tablespoon fresh green onion, thinly sliced
  • Toasted sesame seeds (optional)


Mix all ingredients in a large bowl, except for the shrimp, olive oil, salt, pepper, green onion, and sesame seeds. Then add the shrimp to the bowl, cover and refrigerate for one hour.  Prepare a pan with a bit of olive oil over medium-high heat.  Cook shrimp 2-3 minutes, depending on the size, flip and cook until other side is pink and cooked through, about 2 more minutes.  Because of the honey, these can caramelize rather quickly, so reduce the heat if needed so they don’t burn. Season with salt, pepper, fresh green onions, and toasted sesame seeds. I actually didn’t use sesame seeds in my recipe, but I have a hunch that they would taste perfect on this dish. I served the shrimp with some steamed brown rice and stir fried baby bok choy.

Stir Fried Baby Bok Choy


  • 1 1/2 pounds baby bok choy
  • 2 tablespoons peanut oil
  • 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
  • 2 green onions (white and green parts), thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/8 teaspoon cracked pepper


Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices, then rinse with water.

In wok or large sauté pan over medium-high heat, heat peanut oil until hot. Add ginger, green onions, and garlic and stir-fry for about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1/2 tablespoon water, cover, and cook until wilted, about 1 minute. Serve immediately.