Keto Shrimp Cocktail with 3 Sauces
<h4>Perfect for picnics on the beach, or anytime, this Keto Shrimp Cocktail has 3 versatile sauces to choose from!</h4>
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup mayonnaise
- 1/4 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1/2 teaspoon worcestershire sauce
- 2 tablespoons sriracha
- 2 pounds of cooked shrimp chilled
- 1/2 cup reduced sugar ketchup (i used heinz)
- 3 tablespoons prepared horseradish
- 1/4 cup basil pesto (store-bought is fine)
- 1 teaspoon granulated erythritol sweetener
- Carbohydrate 3.49760135795134 g
- Cholesterol 10.5000000088762 mg
- Fat 9.933451883468 g
- Fiber 0.261807289479586 g
- Protein 0.289725521190566 g
- Saturated Fat 1.50870562628438 g
- Serving Size 1 1 serving (154g)
- Sodium 261.206062739865 mg
- Sugar 3.23579406847175 g
- Trans Fat 8.3787731320932 g
- Calories 104 calories
Place the shrimp in a serving bowl on a bed of ice to keep it cold. Serve with one or all of the 3 sauces below. Combine all of the cocktail sauce ingredients in a small bowl and stir well. Store any leftovers in the refrigerator for up to 10 days. Combine the mayonnaise and pesto in a small bowl and stir well. Store any leftovers in the refrigerator for up to 10 days. Combine all of the spicy Sriracha dipping sauce ingredients in a small bowl and stir well. Store any leftovers in the refrigerator for up to 10 days.
