This keto shrimp cocktail recipe is here to save the day—and your ketosis—with a delicious twist using keto-friendly tomato ketchup.
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A Quick History of Shrimp Cocktail
The origins of shrimp cocktail are a bit foggy. Some believe a version of it first appeared in The Epicurean, an 1893 culinary guide by Delmonico’s chef Charles Ranhofer. Across the pond, British TV chef Fanny Cradock is often credited with popularizing it in the UK in the ’60s.
This retro dish soared in popularity from the ’60s through the ’80s but then slowly slipped off the radar. Today, it’s a bit of a throwback but an absolute treat to surprise guests with. It may have lost popularity, but it definitely hasn’t lost flavor.
Shrimp and Keto: A Perfect Pair
Shrimp is a stellar low-carb choice for a keto lifestyle, packed with antioxidants and essential nutrients. Just a quick note: crustacean shellfish, including shrimp, are common allergens, so if you’ve had past reactions, it’s best to steer clear.
For everyone else, dive into this shrimp cocktail and explore even more keto shrimp dishes!
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Ingredients
- 2 Tablespoons (30 ml) Keto Tomato Ketchup
- 2 Tablespoons (30 ml) mayo
- Salt and freshly ground black pepper, to taste
- 8 oz (225 g) cooked, peeled shrimp or prawns
- 1 cup iceberg lettuce, shredded
- 1/2 large avocado, diced
- Pinch of Italian seasoning, to taste
- 2 teaspoons (10 ml) lemon juice
- Lemon wedges, for serving
Instructions
- In a small bowl, combine the keto tomato ketchup and mayo. Season with salt and pepper, and coat the shrimp in this sauce.
- Divide the shredded lettuce and diced avocado between two cocktail glasses or bowls. Top each with the sauced shrimp.
- Squeeze 1 teaspoon of lemon juice over each glass and garnish with lemon wedges. Sprinkle a pinch of Italian seasoning over the shrimp.
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FAQ
- What is a shrimp cocktail, and is it keto-friendly?
Shrimp cocktail is a classic appetizer featuring cooked shrimp served with a tangy sauce. Traditional shrimp cocktails often include sugar-laden ketchup, but this keto version swaps in a low-carb tomato ketchup, making it perfectly keto-friendly. - What makes this recipe keto?
This recipe uses a homemade or store-bought keto tomato ketchup, which keeps the carb count low without sacrificing flavor. The shrimp and avocado provide healthy fats and protein, fitting well within a ketogenic lifestyle. - Can I make this shrimp cocktail ahead of time?
Yes! You can prepare the sauce and keep it refrigerated in an airtight container for up to two days. However, for the best texture, assemble the cocktail right before serving. - Can I use frozen shrimp?
Absolutely. Frozen shrimp work well, but make sure to thaw and pat them dry before tossing in the sauce for optimal flavor. - Are there any substitutions for avocado?
If you’re not an avocado fan, feel free to replace it with diced cucumber, celery, or bell peppers for added crunch and flavor. - How do I serve this dish?
For a classic presentation, serve the shrimp cocktail in cocktail glasses or small bowls. You can also serve it as a salad by layering it over more shredded lettuce or greens. - Is shrimp safe for people with shellfish allergies?
No, shrimp is a type of shellfish, so it should be avoided if you have a shellfish allergy. - How long can I store leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. However, the avocado may brown slightly, so it’s best to consume the dish fresh. - What can I serve alongside this keto shrimp cocktail?
You can pair it with keto-friendly sides like sliced cucumbers, bell pepper strips, or low-carb crackers. - Can I adjust the seasoning in the sauce?
Definitely! Feel free to add a pinch of smoked paprika, horseradish, or a dash of hot sauce to customize the flavor to your liking.
Serve and enjoy this refreshing, keto-friendly take on a classic cocktail dish!
