Keto Shrimp Cocktail

Yield: 6-8 servings

Keto Shrimp Cocktail

Plump and meaty shrimp just waiting to be dipped generously in low carb cocktail sauce. A true crowd-pleaser.


For the Shrimp
  • 2 lbs. large or jumbo shrimp, de-shelled and de-veined
  • 2 tablespoons salt for liquid and 1 teaspoon salt for dry brine
  • 1/2 teaspoon baking soda
  • 2 quarts water
  • 2 cups dry white wine
  • 2 celery, diced
  • 1 onion, diced
  • 3 cloves garlic, smashed
  • one handful of parsley
  • 2 bay leaves
  • 1 tablespoon coriander seeds
  • juice of one lemon
For the Cocktail Sauce
  • 1/2 cup no-sugar-added ketchup
  • 2 tablespoons prepared horseradish
  • 2 teaspoons packed Sukrin Gold, or other sweetener
  • 2 teaspoons fresh lemon juice


For the Shrimp
  1. Mix shrimp, 1 teaspoon salt, and baking soda in bowl and gently mix. In large pot, add water, wine, shrimp shells, celery, onion, garlic, parsley, bay, coriander, and lemon juice. Bring to a boil and let boil for 15 minutes. Reduce heat. Remove solids and discard.
  2. Put shrimp in ice water before poaching. Once chilled, add them to poaching liquid. bring up to medium high heat. Shrimp should cook in about 5 minutes. Remove the shrimp when they reach 170. DO NOT GO OVER!
  3. Place cooked shrimp in plastic bag and squeeze out air. Seal well. Submerge bag in ice water for a few minutes. Remove from bag and plate.
For the Cocktail Sauce
  1. Mix all ingredients in small bowl. Serve with shrimp!


1.43 grams of net carbs per serving with cocktail sauce
Created using The Recipes Generator
Appetizers, SeafoodKarissa Long