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Shrimp Cocktail is such a classic appetizer at parties, especially around the holidays.
Typically though the sauce is full of sugar, not with this keto-friendly version though! All you need is a few simple ingredients to make a delicious cocktail sauce from scratch. You can use any sugar-free ketchup or even make your own keto ketchup in less than 15 minutes.
This shrimp cocktail is tangy and a bit spicy from the addition of horseradish. Instead of Tabasco you can use the leftover juice from our Fermented Sriracha Sauce - it's delicious and not as hot as Tabasco.
Hands-on Overall
Nutritional values (per serving)
Net carbs2.7 grams
Protein11.7 grams
Fat1 grams
Calories71 kcal
Calories from carbs 16%, protein 70%, fat 14%
Total carbs3.3 gramsFiber0.6 gramsSugars1.4 gramsSaturated fat0.2 gramsSodium446 mg(19% RDA)Magnesium28 mg(7% RDA)Potassium202 mg(10% EMR)
Ingredients (makes 8 servings)
Cocktail sauce:
- 1 cup sugar-free ketchup (240 g/ 8.5 oz) - you can make your own
- 2 tbsp freshly grated or prepared horseradish (30 g/ 1.1 oz)
- 1 tbsp lemon juice (15 ml)
- 1 tsp lemon zest
- 1 tsp Worcestershire sauce or fish sauce
- Tabasco, to taste
Serve with:
- 450 g cooked and chilled shrimp (1 lb)
- fresh lemon wedges, for serving
Instructions
- In a small serving bowl mix together all ingredients except shrimp.
- Arrange the cooked shrimp on a serving platter with the cocktail sauce in the middles.
- Serve with lemon wedges. The sauce can be stored in a sealed jar in the fridge for up to a week.
Ingredient nutritional breakdown (per serving)
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