Shrimp Cocktail with Sriracha Cocktail Sauce (Video)
This Shrimp Cocktail with Sriracha Cocktail Sauce will be a hit for game-day food or any time you need an appetizer that’s low in carbs!
This Shrimp Cocktail with Sriracha Cocktail Sauce is something I promise will be a hit whenever you want a special appetizer that’s really a treat but still low in carbs!
This easy six-ingredient recipe uses thawed frozen cooked shrimp, which saves the work of cooking them, and the Sriracha Cocktail Sauce only takes about five minutes to make. And everyone who likes shrimp and Sriracha is going to love this for an appetizer or for game-day eats.
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 and then making sure they’re icy cold when you serve them.
And of course there’s a big game coming up, so I’m reminding you about this favorite shrimp recipe for Friday Favorites this week. And if you’re really a shrimp fan, check my suggestions in this post for more tasty low-carb shrimp recipes!
What ingredients do you need?
- frozen cooked shrimp, thawed overnight in the fridge
- G. Hughes Sugar-Free Ketchup (affiliate link) or other sugar-free or low-sugar ketchup
- fresh squeezed lime juice, I used my fresh-frozen lime juice
- Sriracha Sauce (affiliate link)
- green onion
How can you make low-carb cocktail sauce?
I originally made this recipe with reduced-sugar ketchup, and that’s what you’ll see in these photos. But now that sugar-free ketchup (affiliate link) is widely available, it’s perfect to use to make low-carb cocktail sauce. I’m a big fan of G. Hughes Sugar-Free Ketchup (affiliate link), but there are many good brands.
What size frozen shrimp did I use?
In the U.S. frozen shrimp are sold by size, with the number on the package giving a range for how many shrimp make up a pound. I used 31-40 size shrimp for this recipe, but if you don’t mind splurging for a treat, larger shrimp (with a lower number per pound) would also be great for this recipe!
Want more low-carb appetizer ideas with Shrimp?
Check out Sheila’s Low-Carb Shrimp Dip, Shrimp with Low Sugar Cocktail Sauce, Shrimp Cocktail Lettuce Cups, Air Fryer Shrimp, Shrimp Salad Wraps, or Easy Low-Carb Shrimp Ceviche for more amazing options for game-day or holiday-worthy shrimp recipes!
How to make Shrimp Cocktail with Sriracha Cocktail Sauce:
(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 for Shrimp Lovers:
Check out Low-Carb and Keto Shrimp Dinners for lots more tasty ideas for using shrimp!
- 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 a low-carb eating plan or for the original South Beach Diet, it’s important to use sugar-free 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 sugar-free ketchup, and assuming a moderate amount of sauce, I would eat this for any phase of South Beach and it should be good for all low-carb eating plans.
Find More Recipes Like This One:
Check out Appetizers to find more recipes like this one. Use the Diet Type Index to find 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.
Historical Notes for this Recipe:
This recipe was first posted in 2013. It was last updated with more information in 2022.