Ingredients:

  • 1 lb large shrimp (peeled and deveined)
  • 1 tablespoon olive oil
  • 1 lemon, sliced into wedges
  • 1-2 bay leaves
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the Cocktail Sauce:

  • 1/2 cup sugar-free ketchup (or homemade keto ketchup)
  • 1 tablespoon horseradish (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Shrimp: In a large pot, bring water to a boil, adding the bay leaves, sea salt, peppercorns, lemon slices, and paprika. Once the water reaches a boil, add the shrimp.
  2. Cook the Shrimp: Reduce the heat to medium and cook the shrimp for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
  3. Chill the Shrimp: Once cooked, immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them chill for at least 10-15 minutes.
  4. Prepare the Cocktail Sauce: In a small bowl, combine the sugar-free ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and a pinch of salt and pepper. Stir well until smooth and adjust the seasoning to taste.
  5. Serve: Arrange the chilled shrimp on a serving platter or individual glasses, with a side of cocktail sauce for dipping. Garnish with extra lemon wedges if desired.

COOKING TIME: 3-5 minutes
PREPPING TIME: 10-15 minutes
SERVINGS: 4 (about 4 shrimp per serving)

Nutritional Information (per serving):

  • Calories: 120 kcal
  • Fat: 3g
  • Protein: 22g
  • Carbohydrates: 3g
    • Fiber: 1g
    • Net Carbs: 2g
  • Sodium: 550mg
  • Cholesterol: 155mg

Enjoy this refreshing, low-carb shrimp cocktail as a keto-friendly appetizer or light meal!