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Kalyn's Kitchen

Shrimp Cocktail with Low-Sugar Cocktail Sauce

My Dad loved shrimp, so when it wasn’t the main dish I’d often make shrimp cocktail for him as an appetizer.

(In memory of my wonderful father, I’m featuring some of his favorite recipes this week while I spend time with my family.)  Shrimp with spicy cocktail sauce is one of my favorite foods, but traditional cocktail sauce has a fair amount of sugar for anyone who’s trying to pay attention to the glycemic index. Happily, shrimp cocktail is back on my menu, after I was walking through the grocery store recently and spotted a bottle of Heinz new Reduced-Sugar Ketchup. Right away I knew I’d have to apologize to Heinz for all the imaginary hate mail I sent a few years back when my store stopped selling Heinz One-Carb Ketchup.

This appears to be the same product, re-designed to remove the low-carb label and add the the more-appealing tagline of reduced sugar. I don’t care what they call it, I’m just happy this product is back! I’m not a huge ketchup eater, but there are a fair number of recipes that use it. Heinz Reduced Sugar Ketchup has one gram of sugar per tablespoon, which is a whopping 75% less sugar than regular ketchup. (I’m thinking South Beach Diet friendly barbecue sauce might be another good use for it.) The ketchup does contain Splenda, which is something I consider safe, especially in the small amounts I use it.

 
Shrimp Cocktail with Low Sugar Cocktail Sauce
(Makes about 2/3 cup cocktail sauce, enough for 20-30 pieces of shrimp.)

Cocktail Sauce:
1/2 cup low-sugar ketchup (Use Heinz Reduced Sugar Ketchup or natural ketchup with no sugar added)
2 T tomato paste (I used Amore tomato paste which comes in a tube.)
2-3 tsp. fresh lemon juice
4-5 tsp. cream-style horseradish

frozen cooked shrimp:
I used 31-40 count size.
Allow about 6-8 per person.

Thaw shrimp over night in the refrigerator, (or inside the bag in warm water will work in a pinch.) Let shrimp drain well, then pat dry with paper towels.

Mix together ketchup and tomato paste. Add smaller amounts of lemon juice and horseradish, stir to combine, then taste to see if you want to add more lemon or horseradish. (I like it pretty sour and spicy, but some people may prefer the smaller amounts.)

Serve shrimp with cocktail sauce. You can also make a traditional shrimp cocktail by layering chopped lettuce under diced shrimp mixed with cocktail sauce.

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South Beach Suggestions:

Shrimp is such a perfect Low-Glycemic food, and this cocktail sauce has only a few grams of sugar in a serving (approximately 1 gram per T) which makes it a great option for any phase of the South Beach Diet.

More Tasty Shrimp Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Jerked Shrimp from Seriously Good
Shrimp Quesadilla from Simply Recipes
Smoky Citrus Tea Shrimp from Cooking with Amy
Long Life Fertility Noodles with Happy Shrimp from Steamy Kitchen
Sesame Shrimp Stir Fry from Karina’s Kitchen
Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

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    26 Comments on “Shrimp Cocktail with Low-Sugar Cocktail Sauce”

  1. Hidy, hi! Thanks for leaving this recipe up. My sister will be here next weekend and I'm putting together tapas in the Keto vein, cool items cuz it's hot in Texas. This is so great and horseradish is so very healthy for us. Thanks again, I won't be a stranger.

    Elaine

  2. Jeanette, I'm not usually that much into spicy foods, but I created this recipe for my dad, who really liked it spicy! Glad you liked it.

  3. This recipe was great…but spicy!! I would use less horseradish next time maybe only 2 tsp. Thanks for the great recipe! Keep 'em coming!

  4. great photo…
    thank you …