Shrimp Cocktail with Sriracha Cocktail Sauce (Video)
This Shrimp Cocktail with Sriracha Cocktail Sauce will be a hit at any gathering when you need an appetizer that’s low in carbs!
It’s December; how did that happen so quickly? I’m sure I don’t have to tell you this is the hardest month of the year for people who are trying to stick to a healthy carb-conscious eating plan. But I know from years of food blogging experience that with all the holiday activities going on, most people aren’t really focused on looking for healthy recipe ideas at this time of year.
For that reason I’m putting the low-carb round-ups on temporary hiatus until January. Instead, for every Friday in December I’m going to share one of the low-carb holiday recipes that are my personal favorites. These are the things I’d make if I had friends over or had to take food to a pot-luck during the holidays!
And all through December I’ll be bringing you some holiday food ideas that are delicious but won’t sabotage the diet or raise your blood sugar, and this Shrimp Cocktail with Sriracha Cocktail Sauce is something I promise will be a hit for a holiday party.
The recipe uses thawed frozen cooked shrimp, which saves the work of cooking them, and the Creamy Sriracha Cocktail Sauce takes about five minutes to make. In fact, the hardest part of this recipe might be remembering to thaw the shrimp overnight in the fridge, but I do recommend doing that so they’ll be icy cold when you serve them. And don’t forget to check my suggestions for ideas for more tasty low-carb ideas for shrimp to serve during the holidays!
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- Thaw shrimp in the refrigerator overnight if possible.
- Just before you’re going to serve them, put the thawed shrimp into a colander and let them drain while you mix the sauce.
- I use G. Hughes Sugar-Free Ketchup (affiliate link) for the sauce, since regular ketchup has a lot of sugar.
- Finely chop about 1/4 cup of green onions, using mostly the green parts.
- Whisk together the mayo and ketchup. Then stir in the lime juice, Sriracha Sauce (affiliate link), and green onions and the sauce is ready!
- If the shrimp still seem wet, I would put them between two layers of paper towels and press to absorb the extra moisture.
- Serve right away. You can serve a platter of shrimp with a bowl of sauce for people to dip them, or make individual portions like I did. Enjoy!
More Tasty Recipes with Shrimp
Low-Carb Shrimp Dinner Recipes ~ Kalyn’s Kitchen
Low-Carb Bacon-Wrapped Shrimp ~ I Breathe I’m Hungry
Sheila’s Low-Carb Shrimp Dip ~ Kalyn’s Kitchen
Sriracha Shrimp Cocktail ~ White on Rice Couple
Shrimp with Low Sugar Cocktail Sauce ~ Kalyn’s Kitchen
Shrimp with Meyer Lemon Dipping Sauce ~ The Perfect Pantry
Easy Garlic and Lemon Shrimp ~ Kalyn’s Kitchen
- 1 lb. frozen cooked shrimp, thawed overnight in the fridge (I used 31-40 count shrimp from Costco.)
- 1/2 cup mayo
- 2 T G. Hughes Sugar-Free Ketchup
- 1 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
- 1 T Sriracha Sauce (more or less to taste)
- 1/4 cup finely chopped green onion
- Thaw the shrimp in the refrigerator overnight.
- Just before you want to serve them, put shrimp into a colander and let them drain well.
- Finely chop the green onion.
- In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
- Stir in the lime juice, Sriracha Sauce (affiliate link) to taste, and finely chopped green onions to make the sauce.
- If you’re not that familiar with Sriracha, I’d start with a couple of teaspoons and taste it before you add the full tablespoon. This will get a little hotter if it sits in the fridge, so keep that in mind.
- If the shrimp are not as dry as you’d like them, put them between a double layer of paper towels and press down with the towel to absorb the extra moisture.
- Serve the shrimp while they are still cold.
- You can serve a platter of shrimp with the sauce on the side, or make individual shrimp cocktails.
- Remember to provide some kind of dish to put the piece of shell from the tail.
If you don't have G. Hughes Sugar-Free Ketchup (affiliate link) use any sugar-free or low-sugar ketchup you can find.
You probably won’t have any leftovers, but leftover shrimp or sauce could certain be refrigerated for a day or two.
Recipe created by Kalyn, the idea of pairing Sriracha with Shrimp came from White on Rice Couple.
Amount Per Serving: Calories: 332Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 251mgSodium: 1423mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this Shrimp Cocktail with Sriracha Cocktail Sauce for the original South Beach Diet or another type of low-glycemic or low-carb eating plan, it’s important to use sugar-free or reduced-sugar ketchup since regular ketchup has a lot of added sugar. Mayo is a limited food for South Beach, but you’re not eating a lot of it here, or you could use light mayo if you prefer. With low-sugar ketchup, and assuming a moderate amount of sauce, I would eat this for any phase of South Beach and it should be good for low-carb eating plans.
Find More Recipes Like This One:
Check out Appetizers to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.