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Keto Shrimp cocktail
Keto Shrimp cocktail

Keto Shrimp cocktail
Keto Shrimp cocktail
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) large shrimp, peeled and deveined
  • 1
    tbsp
     olive oil
  • 1
    tsp
     smoked paprika
  • 0.5
    tsp
     garlic powder
  • 0.5
    tsp
     onion powder
  • 1
    item
     salt and pepper to taste
  • 1
    item
     lemon wedges, for garnish
  • 120
    ml
     sugar-free ketchup
  • 2
    tbsp
     horseradish
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     worcestershire sauce
  • 1
    tsp
     keto-friendly sweetener (like erythritol or stevia), optional
Keto Shrimp cocktail
Instructions:
  1. Prepare the Shrimp: Preheat a large skillet over medium-high heat. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Cook the Shrimp: Add the shrimp to the hot skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Avoid overcooking to ensure a tender texture.
  3. Make the Cocktail Sauce: In a small bowl, mix together the sugar-free ketchup, horseradish, lemon juice, Worcestershire sauce, and sweetener if using. Adjust seasoning with salt and pepper to taste.
  4. Chill the Shrimp: Transfer the cooked shrimp to a bowl of ice water to cool quickly. Once chilled, drain and pat dry.
  5. Serve: Arrange the chilled shrimp on a platter with lemon wedges. Serve with the prepared cocktail sauce on the side.
  • 1
    lb
     (450 g) large shrimp, peeled and deveined
  • 1
    tbsp
     olive oil
  • 1
    tsp
     smoked paprika
  • 0.5
    tsp
     garlic powder
  • 0.5
    tsp
     onion powder
  • 1
    item
     salt and pepper to taste
  • 1
    item
     lemon wedges, for garnish
  • 120
    ml
     sugar-free ketchup
  • 2
    tbsp
     horseradish
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     worcestershire sauce
  • 1
    tsp
     keto-friendly sweetener (like erythritol or stevia), optional
1
Servings
0

Prepare the Shrimp: Preheat a large skillet over medium-high heat. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

Cook the Shrimp: Add the shrimp to the hot skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Avoid overcooking to ensure a tender texture.

Make the Cocktail Sauce: In a small bowl, mix together the sugar-free ketchup, horseradish, lemon juice, Worcestershire sauce, and sweetener if using. Adjust seasoning with salt and pepper to taste.

Chill the Shrimp: Transfer the cooked shrimp to a bowl of ice water to cool quickly. Once chilled, drain and pat dry.

Serve: Arrange the chilled shrimp on a platter with lemon wedges. Serve with the prepared cocktail sauce on the side.

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