Shrimp make one of the best Paleo party foods around: everyone loves them, they’re quick to make, and they’re actually very good for you. Just picking up a shrimp ring from the grocery store is one option in an emergency, but making the shrimp yourself is even more delicious, and as a bonus, you’ll get a Paleo-friendly cocktail sauce that isn’t loaded with all kinds of sugar and worse (did you know that Heinz cocktail sauce is made with soybean oil and high-fructose corn syrup? Yum!).
Fortunately for the health-conscious gourmets, it’s actually quite easy to make your own cocktail sauce using whole foods from your own kitchen. You can use homemade ketchup, or just a Paleo-friendly tomato sauce – add some lemon juice, horseradish, Worchestershire sauce, and optional chili sauce (if you like it hot), and you’ll be all ready to go. Enjoy it with shrimp seared to perfection in your own oven: no more soggy, floppy grocery-store specimens that have been thawed and refrozen so many times that they’re almost mushy on the edges.
To get the most out of your shrimp, make sure they’re de-veined before you eat them. Many stores do this before they sell the shrimp, but it’s worth a check just to be sure. After peeling, look at the outside of the shrimp’s back for a dark “vein” (which is technically not a vein, but part of the shrimp’s digestive system). If your shrimp have this, it’s very easy to remove by cutting a shallow slit with a small knife and simply pulling it out. It might seem like a pain in the neck to do this, but since that “vein” is the shrimp’s waste disposal system, it’s worth the effort!
With the de-veining accomplished, the rest of the cooking is almost too easy: a very quick spell in a pre-heated oven, and your shrimp will be ready to dip and enjoy!
Shrimp Cocktail Recipe
Protein: 8g / %
Carbs: 25g / %
Fat: 3g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 20 large uncooked shrimp, shell on, but deveined;
- 1 cup of water;
- 2 cups of ice;
- ¼ cup sea salt;
- Olive oil;
Cocktail Sauce Ingredients
- 1 cup of homemade ketchup or tomato sauce;
- The juice and zest of 1 lemon;
- 1 tbsp. of horseradish;
- ¼ tsp. Worcestershire sauce;
- Chili sauce to taste;
- Place the shrimp in a bowl with 1 cup of water, 2 cups of ice, and the sea salt, and refrigerate 30 minutes.
- In another bowl, combine all the ingredients for the sauce and mix well. If you want, you can add some chili sauce to give a little kick to the sauce.
- Place the sauce in the refrigerator until ready to serve.
- Preheat your oven broiler and place a baking sheet in the oven.
- Remove the shrimp from the water/salt brine. Rinse them under cold water, and pat dry using a towel or paper towels.
- Toss the shrimp in a bowl with some olive oil.
- Remove the baking sheet from oven. It should be sizzling hot, so be careful!
- Toss the shrimp on the baking sheet and place back in the oven for just 2 or 3 minutes.
- Turn the shrimp over and cook another 2 to 3 minutes.
- Remove the shrimp from the oven and refrigerate until ready to serve.
- Serve shrimp in a martini glass with the cocktail sauce or as desired.