Lunch: No-Cook Mexican Shrimp Cocktail

Grocery list: Shrimp, Tomato Juice, Ketchup, Lime, Cilantro, Cucumber, Red Onion, Avocado, Jalapeno. Low GI ingredients: Shrimp, Cucumber, Avocado.

This No-Cook Mexican Shrimp Cocktail is a quick and easy recipe that is perfect for those with PCOS. It is high in protein and low in carbs, which can help to manage insulin levels. The shrimp is a great source of omega-3 fatty acids, which can help to reduce inflammation. The avocado provides healthy monounsaturated fats, which can help to improve heart health. The cucumber and tomato juice are low in calories and high in fiber, which can help to keep you feeling full and satisfied. This recipe is also high in vitamins A and C, which are important for immune health.

Prep Time: 15 mins

This recipe includes superfoods such as:

avocado

Ingredients

1 pound of shrimp (450g), peeled and deveined, 1 cup of tomato juice (240ml), 1/2 cup of ketchup (120ml), 1/4 cup of fresh lime juice (60ml), 1/4 cup of chopped fresh cilantro (15g), 1/2 cup of diced cucumber (75g), 1/2 cup of diced red onion (75g), 1 diced avocado (150g), 1 diced jalapeno (14g), Salt to taste

Instructions

1. In a large bowl, combine the shrimp, tomato juice, ketchup, and lime juice. Stir until well mixed. 2. Add the cilantro, cucumber, red onion, avocado, and jalapeno. Stir until well combined. 3. Season with salt to taste. 4. Cover and refrigerate for at least 1 hour before serving.

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