Enjoy this low carb appetizer at your next party or barbecue. The flavor is fresh and bright!



  • 6 garlic cloves, minced
  • 3/4 minced cilantro
  • 1/2 small green bell pepper, seeded, cored, diced
  • 1 t ground cumin
  • 1/4 t kosher salt
  • 1/4 t red pepper flakes
  • 3 T red wine vinegar
  • 1/3 C olive oil
  • 2 lbs peeled and deveined fresh large shrimp, tails on
  • 1 T ground cumin
  • 1 T paprika
  • 1 1/2 t ground coriander
  • 1/2 t garlic powder
  • 1/2 t chili powder
  • 1/4 t cayenne powder
  • 1/4 t kosher salt
  • 1/4 t ground black pepper
  • 2 T vegetable oil


  1. In a small food processor, mix garlic, cilantro, green pepper, cumin, salt, and red pepper flakes, pausing to scrape sides. Add the vinegar and oil, and puree until smooth. Spoon the dip into a small serving bowl. Set aside (chill in refrigerator if not serving right away).
  2. In a large bowl, combine the shrimp, cumin, paprika, coriander, garlic powder, chili powder, cayenne pepper, salt and black pepper
  3. In a large skillet or wok, heat the oil over medium-high heat. Add the shrimp and saute for 5-8 minutes, until the shrimp turn pink, and are no longer translucent.
  4. To serve, spoon 1 T dip into each of 16 shot glasses, and place 3-4 shrimp around the lip of the glass.