This easy recipe contains four ingredients, is ready in five minutes, and you can - and should - make it ahead of time. Shrimp cocktail is one of my favorite restaurant appetizers (deviled eggs is another one). I always feel a little guilty when I order it because the sauce served at restaurants is high in sugar. I don’t know why it took me so long to make a homemade keto cocktail sauce to go with boiled shrimp - it’s so easy to make. If you’re like me and enjoy shrimp cocktail, you can now enjoy it freely, even on a low-carb or keto diet!
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Unsweetened ketchup: I use the Primal Kitchen brand. It’s delicious! It always makes me wonder why do they need to add so much sugar to regular ketchup. Horseradish: I really like the Bubbies brand, which is quite potent! I get it at Whole Foods. Worcestershire sauce: A very small amount (just ½ teaspoon) adds great flavor to the sauce. Hot pepper sauce: I like the Organic Harvest brand. Again, it’s quite potent.
In a small bowl, whisk together the ingredients. Cover and chill until ready to use. This will allow the flavors to meld. Mix again before serving. Serve with steamed or boiled seafood. You can also freeze it for up to three months. I like to freeze it in ice cube trays and then place the frozen cubes in freezer bags.
