Give your party a touch of 1920s elegance with this easy shrimp cocktail recipe, featuring tender Instant Pot shrimp (or stovetop option) and a tangy homemade cocktail sauce without ketchup. Ready in about 25 minutes, this classic appetizer is perfect for entertaining and brings vintage charm to any gathering. Plus, it's Paleo, low carb, Keto, refined sugar-free, and gluten-free, with Whole30 and low FODMAP options. A refreshing, elegant appetizer your guests will never guess is homemade!
This easy shrimp cocktail with homemade cocktail sauce recipe is part of my Dip December series, celebrating holiday party dips of all types!
Jump to:
- Easy Shrimp Cocktail: An Elegant Classic Appetizer
- Low Carb, Keto, Refined Sugar-Free, and Gluten-Free with Whole30 and Low FODMAP Options
- Equipment
- Ingredients
- Tip for Peeling Shrimp for Shrimp Cocktail
- Instructions (Step-by-Step with Photos)
- FAQs: Easy Shrimp Cocktail with Homemade Cocktail Sauce (No Ketchup)
- Related Recipes
- Easy Shrimp Cocktail with Homemade Cocktail Sauce (No Ketchup!)
Easy Shrimp Cocktail: An Elegant Classic Appetizer
I first created this easy shrimp cocktail recipe with homemade cocktail sauce about four years ago for a 1920s-themed food collaboration that never materialized due to the challenges of the pandemic. Since then, it's been waiting patiently on my recipe 'shelves' for the right moment to shine. Dip December felt like the perfect time—after all, shrimp cocktail practically screams holiday party. And while it may not be a dip by name, shrimp cocktail is certainly a dip in practice!
I love reimagining classic dishes with clean ingredients and a modern twist, like using the Instant Pot for effortless cooking. My homemade cocktail sauce is made with clean, simple ingredients, yet its flavor is so spot-on, you'd never guess it's not store-bought.
Low Carb, Keto, Refined Sugar-Free, and Gluten-Free with Whole30 and Low FODMAP Options
Due to the fact that we're making the cocktail sauce without ketchup, this shrimp cocktail sauce recipe fits Paleo, low carb, Keto, and refined sugar-free diets. You can also omit the maple syrup to make it Whole30, and omit the dried chives or onion powder to make it low FODMAP. Combined with the other ingredients in this recipe, the dried chives now present a stacking issue per recent tests by Monash University.
Equipment
- Instant Pot Pressure Cooker, or large saucepan if making on the stovetop
- Small mixing bowl
- Small whisk
- Measuring cups and spoons
- Citrus juicer
- Large bowl - for an ice bath
- Slotted spoon
- Serving platter or 4 martini glasses (for 1920s flair)
- Paper towels
- Instant read thermometer - if you want to double check shrimp for doneness (optional)
- Chopping board and chef's knife - for preparing garnishes (optional)
Ingredients
Here are the ingredients I use to make this easy Shrimp Cocktail with Homemade Cocktail Sauce without ketchup:
For the Homemade Cocktail Sauce (without Ketchup):
- Strained tomatoes, ideally chilled - a.k.a. passata or tomato puree - this is typically found in the same area of the grocery store as canned tomato sauce., but come in a tall glass jar. I like using strained tomatoes as they have awesome texture and typically do not come with added garlic or onion (but check the labels, just in case).
- Prepared horseradish
- Lemon juice
- Coconut aminos (for Whole30), tamari sauce or soy sauce (if not needing gluten-free).
- Hot sauce - I use Louisiana Hot Sauce, which I would consider medium spicy. If you prefer more of a kick, you could use Tabasco Original Hot Sauce.
- Dried chives or onion powder - I prefer dried chives as I'm sensitive to onions, but onion powder can also be used. Omit both for low FODMAP.
- Sea salt
- Maple syrup or low carb sweetener to taste - optional, omit for Whole30. My low carb sweetener of choice for this recipe would be either powdered or liquid stevia in a really small quantity.
For Cooking the Shrimp:
- Raw jumbo shrimp, thawed, peeled and deveined with tails left on.
- Cold water
- Sea salt
- Large bowl of ice water, for an ice bath (not pictured)
Tip for Peeling Shrimp for Shrimp Cocktail
When peeling shrimp, leave the last section of the shell intact near the tail. This keeps the tail in place and makes the shrimp nicer to hold while eating.
For Serving (Optional, Not Pictured):
- Lemon wedges or slices
- Cucumber spears or slices
- Sprigs of fresh parsley or dill
Instructions (Step-by-Step with Photos)
The following steps detail how to make this easy Shrimp Cocktail in the Instant Pot. Stovetop instructions are included in the recipe card below.
Prepare the Homemade Cocktail Sauce:
In a small bowl, whisk together the strained tomatoes, horseradish, lemon juice, coconut aminos (or tamari/soy sauce), hot sauce, dried chives (or onion powder), salt, and your sweetener of choice, if using.
Once smooth, cover and refrigerate until ready to serve. Make a day ahead for even better flavor!
Cook The Shrimp
Pour water into the Instant Pot and stir in the salt until dissolved. Add the shrimp, spreading them more or less evenly in the pot (some overlap is okay). Secure the lid, set it to “Pressure Cook” or “Manual,” and set the timer for 0 minutes (yes, zero)—just enough to heat them through.
While the shrimp is cooking, place water and ice in a large bowl to make an ice bath.
Once the cooking cycle finishes, quickly release the pressure, then carefully open the lid.
As soon as they're cooked, transfer the shrimp to the prepared ice bath using a slotted spoon. Let them cool for 10 minutes.
Serve
Remove the shrimp from the ice bath and pat them dry with paper towels. Serve chilled with the homemade cocktail sauce on a platter or in martini glasses, garnished with lemon slices, cucumber spears, or parsley if desired.
Store
Store leftover shrimp and cocktail sauce separately in airtight containers in the refrigerator. The shrimp will keep for 2–4 days, while the cocktail sauce can be stored for up to 1 week. Stir the cocktail sauce before serving.
FAQs: Easy Shrimp Cocktail with Homemade Cocktail Sauce (No Ketchup)
Yes, you can prepare the shrimp and cocktail sauce a day ahead. In fact, the cocktail sauce develops even better flavor as it chills and the ingredients meld together. Store the cooked shrimp in an airtight container in the refrigerator, and keep the sauce covered and chilled separately. Assemble everything just before serving.
The shrimp are done when they turn pink and opaque in their entirety. To be absolutely sure, use an instant read thermometer—shrimp should reach an internal temperature of 145°F (63°C). Once cooked, quickly transfer them to the ice bath to stop the cooking process, as they can become rubbery.
The heat level of this cocktail sauce is mild with the amount of horseradish and hot sauce in the recipe. If you prefer it spicier, add extra horseradish or hot sauce to taste. You can omit the hot sauce if you're sensitive to spicy food.
If you can't have or find horseradish, you can use Dijon mustard (to taste) for a similar tangy kick, though the flavor won't be identical.
Yes, using pre-cooked shrimp can save time, although they often have minimal added flavoring. Simply chill them before serving with the cocktail sauce.
Related Recipes
Easy Shrimp Cocktail with Homemade Cocktail Sauce (No Ketchup!)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy shrimp cocktail recipe delivers timeless 1920s charm with a clean, tangy homemade cocktail sauce made without ketchup. The shrimp cook quickly in the Instant Pot or on the stovetop, making this recipe ideal for busy holiday prep. Perfect for Paleo, low carb, keto, gluten-free, and refined sugar-free diets, with Whole30 and low FODMAP options (see notes), it's an elegant and versatile appetizer. Prepare the cocktail sauce a day ahead to enhance the flavor even more!
Ingredients
For the Homemade Cocktail Sauce:
- 1 cup strained tomatoes, ideally chilled in advance
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon coconut aminos (for Paleo/Whole30), tamari sauce or soy sauce (if not needing gluten-free)
- 1 teaspoon hot sauce (I use Louisiana Hot Sauce, which I would consider medium spicy)
- 2 teaspoons dried chives or ¼ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon pure maple syrup or low carb sweetener to taste (optional, omit for Whole30)
For Cooking the Shrimp:
- 20-24 raw jumbo shrimp (about 1.25 pounds), thawed, peeled and deveined with tails left on
- 1 cup cold water for the Instant Pot; 2 cups cold water for the stovetop
- 2 teaspoons sea salt for Instant Pot; 1 tablespoon for the stovetop
- Large bowl of ice water, for an ice bath
For Serving (Optional):
- Lemon wedges or slices
- Cucumber spears or slices
- Sprigs of fresh parsley or dill
Instructions
- Prepare Cocktail Sauce: In a small bowl, whisk together strained tomatoes, horseradish, lemon juice, coconut aminos (or tamari or soy sauce), hot sauce, dried chives (or onion powder), salt, and maple syrup or low carb sweetener (if using) until combined. Cover and refrigerate until ready to serve.
- Cook Shrimp:
- Instant Pot Method: Pour water into your Instant Pot Pressure Cooker. Add salt and whisk until dissolved. Add the shrimp, spreading them evenly in the pot (some overlap is okay). Secure Instant Pot lid, hit the “Pressure Cook” or “Manual” button, and set the timer for 0 minutes (yes, zero). While the shrimp cooks, prepare an ice bath (a large bowl filled with ice and water). Once the cooking cycle has completed, perform a quick pressure release and open the lid.
- Stovetop Method: Combine water and salt in a large saucepan and bring to a rapid boil over high heat. Remove from heat, add the shrimp, cover, and let them cook in the residual heat for about 5 minutes, or until the shrimp are pink and an instant-read thermometer reads 145°F (63°C). While the shrimp cooks, prepare an ice bath (a large bowl filled with ice and water).
- Cool in Ice Bath: Use a slotted spoon to promptly transfer the cooked shrimp to the ice bath. Let cool for 10 minutes.
- Serve: Remove shrimp from the ice bath, pat dry with paper towels, and serve chilled on a platter or in martini glasses. Serve with the homemade cocktail sauce. Garnish with lemon slices, cucumber spears, or parsley as desired.
- Store: Store leftover shrimp cocktail and homemade cocktail sauce in separate airtight containers in the refrigerator, the shrimp for 2-4 days and the cocktail sauce for up to 1 week. Stir cocktail sauce before serving.
Notes
- To make low FODMAP: omit dried chives/onion powder (as dried chives now present a stacking issue with the other ingredients per recent tests by Monash University) and use tamari sauce or soy sauce (if not needing gluten-free) instead of coconut aminos. Use a hot sauce containing only low FODMAP ingredients, such as Louisiana Hot Sauce or Tabasco Original Hot Sauce; omit if sensitive to spicy food.
- Servings: 20-24 shrimp will make 4 servings of 5 to 6 shrimp each, respectively. The cocktail sauce makes about 1 ⅓ cups for a serving size of a heaping ¼ cup per serving.
- Prep Time: 5 minutes
- Chilling Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Instant Pot / Stovetop
- Cuisine: North American
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
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