Keto Shrimp Cocktail with 3 Sauces
Perfect for picnics on the beach, or anytime, this Keto Shrimp Cocktail has 3 versatile sauces to choose from!
Perfect for picnics on the beach, or anytime, this Keto Shrimp Cocktail has 3 versatile sauces to choose from!
- 1/2 cup mayonnaise
- 1/4 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1/2 teaspoon worcestershire sauce
- 2 tablespoons sriracha
- 2 pounds of cooked shrimp chilled
- 1/2 cup reduced sugar ketchup (i used heinz)
- 3 tablespoons prepared horseradish
- 1/4 cup basil pesto (store-bought is fine)
- 1 teaspoon granulated erythritol sweetener
- Carbohydrate 3.49760135795134 g
- Cholesterol 10.5000000088762 mg
- Fat 9.933451883468 g
- Fiber 0.261807289479586 g
- Protein 0.289725521190566 g
- Saturated Fat 1.50870562628438 g
- Serving Size 1 1 serving (154g)
- Sodium 261.206062739865 mg
- Sugar 3.23579406847175 g
- Trans Fat 8.3787731320932 g
- Calories 104 calories
Step-by-step
- Place the shrimp in a serving bowl on a bed of ice to keep it cold.
- Serve with one or all of the 3 sauces below.
- Combine all of the cocktail sauce ingredients in a small bowl and stir well.
- Store any leftovers in the refrigerator for up to 10 days.
- Combine the mayonnaise and pesto in a small bowl and stir well.
- Store any leftovers in the refrigerator for up to 10 days.
- Combine all of the spicy Sriracha dipping sauce ingredients in a small bowl and stir well.
- Store any leftovers in the refrigerator for up to 10 days.
Traditional shrimp cocktail relies heavily on heavily sweetened tomato condiments. This low-carb version swaps standard ketchup for a reduced-sugar variant and introduces granulated erythritol to balance the acidity of the horseradish without adding glycemic load. Chilling the shrimp thoroughly on a bed of crushed ice maintains both food safety and texture. Keep the crustacean temperature below 40 degrees Fahrenheit during service.
Adapting Condiments for Dietary Needs
Modifying the dipping bases requires attention to fat and acid ratios. Mayonnaise serves as the structural foundation for both the pesto emulsion and the sriracha blend. Standard mayonnaise works well, but avocado-oil-based variants can replace it entirely at a one-to-one ratio for those avoiding seed oils. Granulated sweeteners dissolve best in acidic mediums like lemon juice before fats are introduced. Whisk the lemon juice, black pepper, and Worcestershire sauce together before folding in thick components to prevent clumping.
- Leftover sauces remain safe in the refrigerator for up to 10 days in airtight glass containers.
- Freezing cooked shrimp alters cell walls and creates a rubbery texture upon thawing, so purchase previously frozen and thawed shrimp or steam fresh specimens immediately before the event.
- Stir the pesto and mayonnaise vigorously to prevent oil separation during storage.
