Description
Perfect for picnics on the beach, or anytime, this Keto Shrimp Cocktail has 3 versatile sauces to choose from!
Ingredients
Scale
- 2 pounds of cooked shrimp, chilled
For the keto cocktail sauce:
- 1/2 cup reduced sugar ketchup (I used Heinz)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 3 tablespoons prepared horseradish
- 1/4 teaspoon ground black pepper
For the pesto mayonnaise:
- 1/2 cup mayonnaise
- 1/4 cup basil pesto (store-bought is fine)
For the spicy Sriracha dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon granulated erythritol sweetener
- 1 teaspoon lemon juice
Instructions
- 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.
To make the cocktail sauce:
- 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.
To make the pesto mayonnaise:
- Combine the mayonnaise and pesto in a small bowl and stir well.
- Store any leftovers in the refrigerator for up to 10 days.
To make the Sriracha dipping sauce:
- 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.
Notes
The nutrition info for each sauce for a serving size of 2 tablespoons is listed below. Â The nutrition info in the chart is for the shrimp only.
Cocktail Sauce: Â 17 calories, 0g fat, 3.5g carbs, .5g fiber, 3g net carbs, 0g protein
Pesto Mayonnaise: Â 182 calories, 21g fat, .5g carbs, 0g fiber, .5g net carbs, 1g protein
Sriracha Dipping Sauce: Â 166 calories, 19g fat, 1g carbs, 0g fiber, 1g net carbs, 0g protein
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4 ounces shrimp
- Calories: 112
- Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 23g
