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DinnerSpanish · 10 min · 2 servingsCóctel de gambas con salsa rosa de yogur

Shrimp cocktail with pink yogurt sauce

Each serving has 201 kcal, 28.1 g of protein, and 3.1 g of fiber, or 14 g of protein per 100 kcal. Ready in 10 minutes; makes 2 servings.

  • High in protein
  • Easy to digest
  • Nutritious in small servings
  • Low energy density

Per serving

  • 201 kcalCalories
  • 28.1 gProtein
  • 3.1 gFiber

Calculated ingredient by ingredient from USDA FoodData Central. 14 g of protein per 100 kcal.

Shrimp cocktail with pink yogurt sauce, seen from above
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Ingredients

2 servings

Plus, with no meaningful nutrition (not counted in the table):

  • Juice of 1/2 lemon
  • A few drops of Worcestershire sauce (optional)
  • Sweet paprika, salt, and pepper to taste
  • Chopped chives or parsley (optional)

Weights are for each food as described on its page: raw, cooked, or drained, as noted. Grams are the reference used for the math; ounces and cups are rounded US equivalents.

Directions

  1. If the shrimp are frozen, thaw them in the fridge and pat them dry with paper towels.
  2. Stir the yogurt with the grated tomato, a few drops of lemon juice, the Worcestershire sauce if using, a pinch of paprika, and salt.
  3. Divide the lettuce between two coupe glasses or wide tumblers.
  4. Top with the avocado, tossed with a few drops of lemon juice so it does not brown.
  5. Add the shrimp and spoon the pink sauce over them.
  6. Dust with a little paprika, sprinkle with chives, and serve cold.

Why it is filling

This is the shrimp cocktail of a Spanish Christmas Eve dinner, with the pink sauce made from Greek yogurt instead of mayonnaise and ketchup. Most of the plate is shellfish protein, which fills you up in a small volume and leaves room for the rest, useful on a GLP-1 medication when your appetite runs out early. It is served cold and nothing is fried, so it sits lightly at the start of a long meal.

In numbers, each serving has 28.1 g of protein and 3.1 g of fiber, with an energy density of 87 kcal per 100 g of the dish. In the satiety index by Holt and colleagues (1995), the foods that were most filling per calorie were those with more protein, fiber, and water and less fat.

High in protein
At least 15 g of protein per serving and 6 g per 100 kcal.
Easy to digest
A soft dish with little fat (20 g or less per serving) and no large amounts of ingredients that often cause gas or nausea. This is an editorial call, not a measurement.
Nutritious in small servings
A serving of 300 g (about 10.5 oz) or less with at least 10 g of protein: a lot of nutrition in a small volume.
Low energy density
100 kcal or less per 100 g of the dish: plenty of volume for few calories.

If your appetite is small

  • At a long holiday meal, this cocktail can be your main course: with the protein already in, a taste of everything else is enough.
  • The sauce keeps for a day in the fridge; spoon it over the shrimp just before serving.

Nutrition facts

Values per serving and for the whole recipe (2 servings), calculated from the ingredients. Protein per 100 kcal: 14 g.
NutrientPer servingWhole recipe
Calories201 kcal402 kcal
Protein28.1 g56.3 g
Carbohydrates7.6 g15.2 g
Fiber3.1 g6.2 g
Fat6.4 g12.9 g
Approximate weight230 g (8 oz)460 g (16 oz)

How it is calculated

Each ingredient contributes its per-100 g values from the site’s food database, multiplied by the amount in the recipe. Seasonings, water, and lemon or lime juice are not counted. It is an approximation: the actual size of the foods and how you cook them shift the result a little.

What each ingredient contributes to the whole recipe.
IngredientAmountCaloriesProteinFiber
Shrimp200 g238 kcal45.6 g0 g
Nonfat Greek yogurt80 g47 kcal8.2 g0 g
Tomato40 g7 kcal0.4 g0.5 g
Romaine lettuce80 g14 kcal1 g1.7 g
Avocado60 g96 kcal1.2 g4 g

To plan your meals

More recipes

See all recipes

Sources

Nutrition values for each ingredient (USDA FoodData Central) and the satiety reference, with the access date.

  1. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture) (FDC ID 171971).accessed .
  2. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) (FDC ID 170894).accessed .
  3. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Tomatoes, red, ripe, raw, year round average (FDC ID 170457).accessed .
  4. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Lettuce, cos or romaine, raw (FDC ID 169247).accessed .
  5. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Avocados, raw, all commercial varieties (FDC ID 171705).accessed .
  6. European Journal of Clinical Nutrition (PubMed).Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.accessed .